If you need a crunchy topping for your salad or a fun topping for your soup, this 3-ingredient 20-minute crispy Baked Tortilla Strips for Soup and Salad recipe is for you!
I love how this recipe turns something simple—leftover yellow corn tortillas—into something that's homemade and fresh. The best part is you only need a handful of ingredients to makes these tortilla strips. They're simple, but add so much incredible texture to any dish.
I love adding these corn tortilla strips to my Creamy Chicken Tortilla Soup, Taco Salad, and Creamy Poblano Corn Chowder.
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Ingredients & Substitutions
- Corn Tortillas - Corn tortillas are flavorful and sturdy making them perfect for homemade tortilla strips. You could try to use flour tortillas, but keep in mind they will bake faster and have less flavor.
- Olive Oil - It helps to crisp up the tortillas and adds a subtle flavor. You can use avocado oil, vegetable oil, canola oil, melted butter, or any neutral oils you have on hand.
- Salt - It enhances the overall flavor. You can use regular table salt or get fancy with sea salt flakes for extra texture.
Full ingredient list with quantities in the recipe card below
How to Make Baked Tortilla Strips
Step 1 | Cut Tortillas
Cut each tortilla into 12 thin vertical strips. Then, cut these strips in half horizontally.
Step 2 | Bake Tortillas
Place the tortilla strips on a large sheet pan and drizzle with 2 teaspoons of oil. Gently toss to coat the strips evenly with oil. Spread the strips in a single layer on a baking sheet and bake for 10 minutes. Make sure to tossing the strips halfway through the baking process.
Step 3 | Salt
Once the strips are deep golden brown, remove them from the oven and immediately sprinkle with a pinch of salt. Let the strips cool for 5 minutes on the baking sheet. They will become crispier as they cool.
Tips & Notes
Don't overcrowd the baking sheet. Give the tortilla chip strips some space so they can get crispy.
Watch closely in the last few minutes of baking. They can go from perfect to burnt quickly!
Add Spice
When I want to add a little more flavor to these strips, I mix ½ teaspoon of chili powder, ¼ teaspoon of onion powder, garlic powder, and table salt. After tossing the tortilla strips in olive oil, sprinkle the seasoning blend over them.
How To Store
Once cooled completely, store your tortilla strips in an airtight container or ziplock bag at room temperature. These homemade tortilla strips will stay crispy for up to 5 days.
How to Serve Crunchy Tortilla Strips
The possibilities are endless! Here are some of my favorite ways to use these Baked Tortilla Strips:
- Sprinkle over creamy soups for a satisfying crunch
- Add to salads for extra texture (perfect for taco salads!)
- Top your favorite chili recipe
- Add to a baked potato bar for a unique topping option
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Baked Tortilla Strips for Salad and Soup
Ingredients
- 6 corn tortillas
- 2 teaspoons olive oil or oil of any kind
- salt to taste
Instructions
- Preheat the oven to 350°F.
- First, cut each tortilla into 12 vertical strips. Then, cut the strips in half horizontally.
- Place the tortilla strips on a large sheet pan and drizzle with 2 teaspoons of oil. Gently toss to coat evenly. Spread the strips in a single layer on a baking sheet.
- Bake for 10 minutes, tossing the strips half way though.
- Once done, remove from the oven and immediately sprinkle with a pinch of salt. Let the strips cool for 5 minutes on the baking sheet. They will become crispier as they cool.
- Serve or store in an airtight container at room temperature for up to 5 days.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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