If you’ve ever enjoyed tortilla soup or a Tex-Mex salad, chances are you’ve had crunchy little strips of tortilla on top. These tortilla strips are light, salty, and add the best crunch to any dish.
The good news is, you don’t need to buy them at the store. With just a few tortillas, oil, and salt, you can whip up a batch at home in minutes. In fact leftover tortillas from taco night works perfectly for this!
Whether you prefer fried tortilla strips, baked, or air fried, all methods give you crisp, golden results that are perfect for snacking or topping meals.
For more Tex-Mex favorites, try Texas cowboy stew, cowboy sliders, or this cheesy cowboy queso dip. You can also pair them with slow cooker chicken tortilla soup or taco salad for a delicious meal.
The best part…
- Quick and easy: Ready in under 15 minutes with simple ingredients.
- Versatile: Works as a topping for soups, salads, and casseroles.
- Customizable: Fry, bake, or air fry for different textures and flavors.
- Crispy every time: Tips included to keep them crunchy and golden.
Ingredients
- Tortillas: Corn tortillas are traditional, but flour tortillas work too.
- Oil: For frying or lightly brushing before baking/air frying. Vegetable or canola oil is best.
- Salt: Sprinkle right after cooking for the best flavor.
- Optional seasonings: Chili powder, cumin, smoked paprika, or lime zest for extra flavor.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make tortilla strips
Fried tortilla strips
Place tortillas on a cutting board and slice into thin, even strips using a sharp knife or pizza cutter.
Pour enough oil into a large skillet to make a ½-inch layer, and heat it over medium heat.
When the oil heats up, fry strips in small batches for 1–2 minutes until golden and crispy.
Remove with a slotted spoon, transfer to a paper towel lined baking sheet of plate to drain excess oil. Sprinkle with salt immediately.
Baked tortilla strips
- Preheat oven to 375°F.
- Cut tortillas into strips and place on a baking sheet.
- Lightly brush with oil and season with salt.
- Bake for 8–10 minutes, flipping halfway through, until crisp and golden.
Air fried tortilla strips
- Cut tortillas into thin strips and lightly spray or brush with oil.
- Place in the air fryer basket in a single layer (cook in batches if needed).
- Air fry at 350°F (175°C) for 5–7 minutes, shaking halfway through, until golden and crispy.
- Sprinkle with salt immediately and let cool slightly before serving.
How to use tortilla strips in soups, salads and more.
- Soups: Chicken tortilla soup, taco soup, chili.
- Salads: Taco salad, Southwest chicken salad.
- Casseroles: Sprinkle on top for added crunch.
- Snacks: Serve with salsa, guacamole, or queso.
Storing and reheating leftovers
- Room temperature: Keep in an airtight container for up to 1 week.
- Re-crisping: Pop them in a 350°F oven or air fryer for a few minutes if they soften.
- Freezing: Freeze cooled strips in a zip-top bag for up to 2 months; re-crisp in the oven before serving.
Helpful Tips
- Don’t overcrowd the pan or air fryer for even cooking.
- Use hot oil or preheated appliances to prevent soggy strips.
- Thin, even cuts give uniform crispiness.
- Store in an airtight container once cooled to maintain crunch.
- Add spices after cooking for extra flavor without burning.
FAQs
Yes! Corn tortillas give a more authentic flavor, but flour tortillas also work and turn extra crispy.
Both come from tortillas, but strips are thin and long, while chips are cut into triangles before frying or baking.
Add them right before serving so they maintain the crunch.
Yes, baked and air fried methods are lighter alternatives that still yield crispy results.
Yes, freeze cooled strips in a zip-top bag for up to 2 months. Re-crisp in the oven before serving.
Corn tortillas are traditional, but fresh, soft flour tortillas will work well if cut thin and cooked properly.
Making tortilla strips at home is quick, budget-friendly, and adds flavor and crunch to countless dishes.
The beautiful thing is that you can make them with as little as 2 tortillas so if you have random leftovers from taco night, this is for you.
Try them fried for classic taste, baked, or air fried for a less oily option. Use them as a topping for soups, salads, or casseroles, or enjoy them as a snack; you’ll never need store-bought again.
Happy cooking!
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Crispy tortilla strips
Equipment
Ingredients
- 12 corn tortillas
- ¾ cup Vegetable or canola oil (for frying)
- 1 – 2 teaspoon coarse salt (or to taste)
Instructions
- Cut the tortillas into thin strips using a sharp knife, pizza cutter, or kitchen scissors. If they’re long, slice them in half so they’re easier to handle.
- Pour about ¾ cup of oil into a large skillet, or enough to make a ½-inch layer, and warm it over medium heat.
- Once the oil is hot, add a handful of tortilla strips in a single layer. Fry until crisp and golden brown. Work in small batches to keep the strips crunchy.
- Remove the cooked strips with a slotted spoon and place them on a paper towel–lined plate to drain any excess oil. Sprinkle with salt right away.
- Allow to cool slightly, then serve as a topping for soups, salads, or dips.
Notes
- Cut first, then heat oil: For beginners, it’s easiest to cut all the strips before heating the oil so you don’t feel rushed.
- Oil temperature: If a strip sizzles right away when dipped in, the oil is ready.
- Batch cooking: Avoid crowding the pan or air fryer basket, or the strips won’t crisp evenly.
- Flavor options: Sprinkle the strips with chili powder, smoked paprika, lime zest, or garlic powder for a twist.
- Serving ideas: Great for topping tortilla soup, taco salads, chili, or creamy dips.
Nutrition
