Once you make your own crispy tortilla strips at home, reaching for a store-bought bag is just not something you’ll want to do anymore. These come together in about 15 minutes, use just a handful of ingredients, and deliver that satisfying crunch that makes my Gluten Free Chicken Tortilla Soup feel like something you’d order at a really good restaurant. Guess what though, crispy tortilla strips deserve a spot in your kitchen beyond just soup season. They’re incredible on salads, like my Cafe Rio Chicken Salads, are perfect as a snack with your favorite dip, and I may or may not eat a few plain while I’m making them. No judgment here right? A girls gotta taste the deliciousness in progress!
What You’ll Need to Make Crispy Tortilla Strips
The ingredient list here is refreshingly short. Raw corn tortillas (look for a local favorite at a neighborhood Latin Market) avocado oil for frying, sea salt, and optional chipotle powder if you want a little smoky heat, it’s truly such a fun layer of flavor to these strips. That’s it! The key is starting with raw corn tortillas rather than pre-cooked ones, and using a good high-heat oil like avocado oil that can handle the frying temperature without breaking down. Coconut oil is also a great sub and often a bit cheaper than avocado oil.
How to Make Crispy Tortilla Strips
The process is simple and quick. A pizza cutter makes slicing the tortillas into strips a breeze, but a sharp knife works just as well. You’re aiming for strips about ½ – ⅓” wide so they fry up evenly and give you that perfect crunch all the way through.
Warm your avocado oil in a saucepan to about 375°F degrees. The narrower the pan, the less oil you’ll need since you want about an inch of depth for the strips to fry properly. Work in small batches so you don’t crowd the pan and drop the oil temperature. They fry up golden in just a few minutes, so keep an eye on them. Pull them out with a spider strainer (a kitchen gadget I can’t live without nowadays) onto a paper towel lined bowl, season the crispy tortilla strips with salt and chipotle powder while they’re still warm so it sticks, and you’re done. Repeat with the remaining strips and try not to eat them all before the soup is ready!
Tips for the Crispiest Results
Don’t crowd the pan. Frying too many strips at once drops the oil temperature and you end up with soggy rather than crispy. Small batches are the move here, even if it takes a few extra minutes.
Season while warm. Salt and seasoning stick best right out of the oil while the strips are still hot. Don’t wait until they’ve cooled down since if you do wait, the salt won’t stick and you’ll find yourself with a pile of salt underneath all the fried strips.
Make them the day you plan to serve them. Crispy tortilla strips are absolutely at their best fresh. They’ll soften a bit as they sit, (especially if you live in a humid area) so I always make mine the same day. If you happen to spot pre-made strips at a Latin market, they can work in a pinch, just read the label carefully since they can sometimes be fried in oils that might not work for your dietary needs.
Double the batch if you’re feeding a crowd. You’ll need a larger pan and more avocado oil, but the process is exactly the same. They disappear fast if you’re like me and feel the need to nibble as you fry! In all seriousness, those nibbles feel like it’s a tiny “kitchen award” for taking the time to feed my people, which is my happy place!
Ways to Use Crispy Tortilla Strips
Beyond the obvious soup topper situation, here are a few of my favorite ways to put these to work:
- Gluten Free Chicken Tortilla Soup — their true calling
- Crumbled over a Cafe Rio style salad for that signature crunch
- Served alongside salsa, guacamole, or your favorite queso for snacking
- Crumbled over scrambled eggs or a breakfast bowl for texture
Crispy Tortilla Strips (Homemade and So Easy!)
Course: SidesDifficulty: Easy12
servings10
minutes5
minutesthe perfect crunchy side for soups and salads
Ingredients
4-6 whole Corn Tortillas, raw – yellow corn tortillas are my preference
3-4 tsp sea salt
½ -1 tsp Chipotle Powder (optional)
¾ -1 cup Avocado Oil
Directions
- Carefully cut tortillas into strips approximately 1/3-1/2 inch wide. A pizza cutter makes this easy but a sharp knife works too.
- Warm up avocado oil in a saucepan – you will need about 1 inch of oil, so the narrower the pan the less avocado oil you will need.
- Heat oil to approximately 375F. Fry strips in smaller batches until golden brown. Remove with a spider strainer to a heatproof bowl lined with paper towels. Sprinkle with salt and chipotle powder (if using) while still warm.
- Transfer to a final serving dish. Repeat with all the strips and enjoy!
Notes
- If making a double batch you will need a larger pan and more avocado oil. These are best enjoyed the day they are made while still crispy. Great as a soup topper, salad crunch, or standalone snack with your favorite dip!
If you make these crispy tortilla strips I’d love to see them! Tag me on Instagram or drop a comment below. And if you’re making them for the soup, don’t forget to also check out the Pickled Taqueria Carrots and Onions and the Slow Cooker Tomatillo Chicken to complete the whole lineup. 🌿
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