15 Minute Baked Tortilla Strips Recipe
- Romaine Hearts
- Ground Beef / Shredded Chicken
- Freshly Grated Cheese
- Tomatoes
- Guacamole
- Sour Cream
- Jalepenos / Black Olives (Completely optional)
- Crunchy Tortilla Strips
15 Minute Baked Tortilla Strips
One of the best parts of the salad is having that crunch. 🙂Tip: You can cut 2 tortillas at once with the pizza wheel
The result?
Amazing! I’ve already told Jordan that I’m not buying the bagged strips ever again. 🙂More Mexican Inspired Dinners You’ll Love
- Crispy 30 Minute Bean and Cheese Taquitos (Oven Baked)
- Crispy Cheesy Chicken Sheet Pan Tacos (with Ground Beef Option)
- Taco Burger Sliders
- The Best Green Chile Chicken Enchiladas (Creamy & Cheesy)
Easy Baked Tortilla Strips
These crispy, flavorful homemade tortilla strips add the perfect bit of crunch to your meal! Perfect for taco salads on taco Tuesdays.
Ingredients
- 10 Corn Tortillas
- 1.5 tbsp Oil
- 1 tsp Seasoned Salt
- 1/4 tsp Chili Pepper
- Black Pepper, to taste
Instructions
- Preheat oven to 375 degrees
- Using a pizza slicer, cut the tortillas into very thin (1/4") slices.
- In a mixing bowl, toss together the oil, chili pepper, & black pepper with the tortilla strips. Coat evenly.
- Pour the tortilla strips on a baking sheet. Spread the strips in an even layer.
- Bake for 8 minutes. Flip strips over and bake for another 5 minutes or until golden & crispy
Notes
Store in an airtight container for up to 3 days. To avoid sogginess, do not store in a plastic bag.
What size tortillas are you using? Did you cut the tortillas in half then cut into strips? I found a Southwest chicken stew recipe and these will be excellent to make with it! Thanks!
I used corn tortillas and they are generally smaller than burrito sized flour tortillas. You could but them into thin strips and then in half. I agree they would be terrific for Chicken stew! Thank you for stopping by!