A wholesome Tex-Mex snack that takes less than 20 minutes to make and satisfies your crunchiest cravings.
Do you have some corn tortillas in the pantry that are getting dry and stale? This recipe will transform them into tasty tortilla strips; perfect for snacking or topping. They’re salty, crunchy, and delectable. Plus, they’re perfect for parties. You can easily make them with friends or family and then serve them alongside a whole buffet of Tex-Mex treats.
As a classic staple at Mexican restaurants, these tortilla strips are about as versatile as they come. You can enjoy them plain or dip them in the Best Guacamole Ever. They also make great Nachos, topped with melted cheese, peppers, and more. My current favorite way to enjoy tortilla strips is to sprinkle them on top of Coconut Slow-Cooker Curry with Pumpkin, Quinoa, and Eggs. Whether you go sweeter, saltier, or spicier, these snazzy strips offer a little something for everyone.
Are Tortilla Strips Healthy?
While tortilla strips aren’t the most nutrient-dense snack, they’re probably healthier than most store-bought snacks. This is because they’re baked (less fatty than frying in oil) and have no added preservatives or sugar. Keep in mind that this depends on what kind of corn tortillas you have on hand, but if you pick the best option at the store, you really get full control of what goes in (and on) these golden-brown crunchers.
Overall, this recipe is gluten-free and vegan, so suitable for many different diets.
My Tips for Top-Notch Tortilla Strips
While this recipe is a no-brainer, there are some key points I’d like to mention so that you get the best result. First, make sure to stack the tortillas evenly and cut them with a well-sharpened knife to ensure clean half-inch slices. When tossing them in oil and salt, use your hands to evenly coat them. If you want a little extra zest in your chips, squeeze the juice of one lime into the mix and toss thoroughly. You can also spice ’em up with taco seasonings, cayenne, and chili powder. I’ve dubbed these “volcano strips” because they are muy picante (very hot)!
INGREDIENTS
- 8 corn tortillas
- 2 tablespoons olive oil
- 1/4 teaspoon salt
INSTRUCTIONS
Prep
Preheat oven and prepare tortillas.
Season
Toss with oil and salt.
Bake
Bake until crispy.
Devour!
FAQs & Tips
Store your tortilla strips in a paper bag in a cool, dry place for up to 1 week. I don’t recommend freezing or refrigerating them, as this will ruin the texture. This easy treat is made for room-temp snacking, so pick your dip and enjoy!
You can, although I wouldn’t recommend it. Corn tortillas have a certain satisfying “crunch” to them that can’t be beat! Baking flour tortillas might turn out more like a cracker, but it’s worth a try if that’s all you have on hand.
Traditional corn tortillas are made by combining masa harina (corn flour), hot water, sea salt, and sometimes a bit of lime juice. The raw dough balls are then flattened (in a tortilla press) and fried in a pan. Making your own tortillas can be super rewarding, and if you have the time, I suggest trying it out.
Serving Suggestions
Aside from guacamole or salsa, what else can we dip these crispy ribbons into?
Well, my favorite summertime dip for these is Three-Bean Mexican Corn Salad (a rainbow mix of black beans, red kidney, and cannellini beans for an extraordinarily well-spiced meal or snack).
For an even heartier option, you can serve these with Vegan Chili, White Chicken Chili, or the uniquely rich Chocolate Chili that’s out of this world.
However you choose to serve them, these tortilla strips are sure to satiate your cravings for savory flavor and crispy crunch.
Tortilla Strips
Ingredients
- 8 corn tortillas
- 2 tablespoons olive oil
- 1/4 teaspoon salt
Instructions
-
Preheat your oven to 375°F. This ensures the tortillas will crisp up perfectly.
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Cut the tortillas into 1/2-inch wide strips. This size is ideal for a good crunch.
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Toss the tortilla strips with olive oil and salt, ensuring they are evenly coated. Spread them in a single layer on a baking sheet.
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Bake for 10 minutes, or until they are golden and crispy. Turn the strips halfway through baking for even crispness.
Nutrition
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