Baked Tortilla Strips for Salad and Soup
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!
Servings 6 Servings
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
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!
Nutrition
Serving: 1Serving | Calories: 68kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Fiber: 2g | Sugar: 0.2g
