Tortilla Strips
Crispy, golden tortilla strips made from simple corn tortillas. Perfect for topping soups, salads, or snacking on their own with a sprinkle of salt and a squeeze of lime.
For 4 servings
- prep · ~2 min
Cut the tortillas into strips.
Stack the corn tortillas and cut them in half. Slice each half into strips about ½ inch wide.
- fry · ~3 min
Heat the oil.
Pour oil into a heavy-bottomed pan to a depth of about ½ inch. Heat over medium-high until shimmering but not smoking. Test with one strip — it should sizzle immediately.
- fry · ~4 min
Fry the tortilla strips in batches.
1.Add a single layer of strips to the hot oil without overcrowding.2.Fry for 1 to 2 minutes, turning once, until golden and crisp.3.Remove with a slotted spoon and drain on paper towels.TIPDon't overcrowd the pan — fry in 3 to 4 batches for even crispness. - garnish · ~1 min
Season immediately and serve.
While the strips are still hot, sprinkle with a pinch of salt. Serve with lime wedges on the side for squeezing.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old corn tortillas; they contain less moisture and fry up crispier.
- 2Cut strips uniformly to ½-inch width so they cook at the same rate.
- 3Test oil temperature with a single strip; it should sizzle within 1 second.
- 4Fry in small batches to prevent the oil temperature from dropping too low.
- 5Drain on paper towels immediately and season while still hot for best salt adhesion.
- 6Store cooled strips in an airtight container at room temperature for up to 3 days.
- 7Re-crisp leftover strips in a 350°F oven for 3-4 minutes before serving.
Adapt it for your goals.
Baked
Brush strips lightly with oil, spread on a baking sheet, and bake at 400°F for 8-10 minutes, flipping halfway, for a lower-fat version that stays crisp.
spicy chili limeSpicy chili-lime
Add ½ teaspoon chili powder and ¼ teaspoon cayenne to the salt before seasoning for a smoky, spicy kick that complements the lime.
garlic herbGarlic-herb
Toss hot strips with 1 teaspoon garlic powder and 1 teaspoon dried oregano mixed into the salt for an aromatic, savory twist.
Why this is on our healthy list.
Gluten-Free Base
Corn tortillas are naturally gluten-free, making these strips a safe and crunchy topping for those with gluten sensitivities.
Whole Grain Option
Using 100% whole-grain corn tortillas provides more fiber and nutrients than refined flour tortillas, supporting digestive health.
Low in Added Sugar
This recipe contains no added sugars, relying only on a pinch of salt and lime for flavor, making it a smart snack choice.
Customizable Fat Content
You can control the amount of oil absorbed by frying at the correct temperature or choosing to bake, reducing overall fat intake.
Frequently asked questions
Flour tortillas will fry up softer and less crunchy than corn; for best crispness, stick with corn tortillas or reduce the strip width to ¼ inch.
