Tortilla Strips

Name: Tortilla Strips
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 6 pcs corn tortilla (6-inch, cut into ½-inch wide strips); 1 cup oil for frying; 1 pinch salt (for seasoning); 1 pcs lime (cut into wedges, for serving)

RATING

4.6/5(98)

TASTE SCORE

7/10

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.

PREP

COOK

10m

SERVES

1 CUP

151 cal

SERVINGS

INGREDIENTS

For 4 servings

6 pcscorn tortilla · 6-inch, cut into ½-inch wide strips1 cupoil for frying1 pinchsalt · for seasoning1 pcslime · cut into wedges, for serving

NUTRITION · PER SERVING

151

CALORIES · 1 CUP

Protein2g · 5%

Carbs19g · 50%

Fat8g · 48%

Fiber3g

Sugar1g

Saturated fat1g

Cholesterol0mg

Sodium54mg

Potassium89mg

Phosphorus89mg

How we calculate →

METHOD · 4 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old corn tortillas; they contain less moisture and fry up crispier.
2
Cut strips uniformly to ½-inch width so they cook at the same rate.
3
Test oil temperature with a single strip; it should sizzle within 1 second.
4
Fry in small batches to prevent the oil temperature from dropping too low.
5
Drain on paper towels immediately and season while still hot for best salt adhesion.
6
Store cooled strips in an airtight container at room temperature for up to 3 days.
7
Re-crisp leftover strips in a 350°F oven for 3-4 minutes before serving.

RECIPE VARIATIONS

Adapt it for your goals.

baked

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 lime