How To Make Homemade Tortilla Strips: Crispy, Delicious, and Quick

Can you make tortilla strips at home? Absolutely! Making your own crispy tortilla strips is incredibly easy, budget-friendly, and allows you to customize flavors. Whether you need them for a vibrant taco salad, a crunchy soup topping, or simply a tasty snack, homemade tortilla strips are a game-changer. This guide will walk you through everything you need to know to create perfect, crispy tortilla strips every time, using both baking and frying methods.

Why Make Your Own Tortilla Strips?

Store-bought tortilla strips can be convenient, but making them yourself offers several advantages:

Freshness and Flavor: You control the ingredients. Use the freshest tortillas and season them exactly how you like.
Cost-Effective: Making tortilla strips at home is significantly cheaper than buying pre-made ones.
Customization: Experiment with different spices, herbs, or even infused oils for unique flavors.
Dietary Control: Easily adapt them to suit dietary needs, such as making them gluten-free with corn tortillas or low-fat by baking.
Reduced Waste: Use up leftover tortillas before they go stale.

Choosing Your Tortillas: Corn vs. Flour

The type of tortilla you choose will impact the final texture and flavor of your strips.

Corn Tortilla Strips

Corn tortillas are the classic choice for many dishes, especially Tex-Mex and Mexican cuisine. They offer a distinct, slightly earthy corn flavor and become wonderfully crispy when fried or baked.

Texture: Tend to be crispier and can sometimes be a bit more fragile.
Flavor: Rich, authentic corn taste.
Best For: Taco salads, as a base for nachos, or as a crunchy topping for chili and soups.
Tips: Stale corn tortillas are often ideal as they are already drier and will crisp up more easily.

Flour Tortilla Strips

Flour tortillas provide a softer, chewier base that still crisps up beautifully. They have a milder flavor, allowing seasonings to shine.

Texture: Often have a slightly more satisfying “chew” before they become completely crisp.
Flavor: Neutral, making them versatile for various flavor profiles.
Best For: As croutons in salads, in wraps, or as a crispy element in dishes where you want the other flavors to be dominant.
Tips: Fresh flour tortillas work well, but slightly day-old ones might achieve better crispiness without burning too quickly.

The Art of Cutting Tortilla Strips

The first step to making delicious homemade tortilla strips is proper cutting.

Preparing the Tortillas

Before you start cutting, ensure your tortillas are ready.

Freshness Check: For the best results, especially when frying, slightly stale tortillas work wonderfully. They have less moisture, leading to quicker crisping and less oil absorption. If your tortillas are fresh, you can leave them out for a few hours to dry slightly.
Stacking: For efficient cutting, stack several tortillas at a time.

Techniques for Cutting Tortilla Strips

The goal is to create uniform strips for even cooking.

Stack and Slice:
1. Lay 3-4 tortillas flat on a clean cutting board.
2. If they are stiff (stale), you might need to gently warm them in a microwave for 15-20 seconds or in a dry skillet for a moment to make them pliable for cutting. Be careful not to overheat or they might become brittle.
3. Using a sharp knife or a pizza cutter, slice the stack into thin strips. Aim for a width of about 1/4 to 1/2 inch. Consistent width is key for even cooking.
4. Repeat with remaining tortillas.
Using a Pizza Cutter: A pizza cutter is excellent for slicing through multiple tortillas quickly and cleanly. It often results in more uniform cuts than a knife.
Cutting into Triangles (Chips): While this guide focuses on strips, the cutting principle is similar for chips. Cut tortillas into quarters or eighths, depending on the desired size.

Seasoning Tortilla Strips: Flavor is Key!

Plain tortilla strips are good, but seasoned ones are exceptional. You can season before or after cooking, but seasoning before usually ensures the flavors adhere better.

Pre-Seasoning Methods

Oil and Spice Mixture: This is the most common and effective method.
1. Place your cut tortilla strips in a large bowl.
2. Drizzle a small amount of oil over the strips. For baking, about 1-2 tablespoons of olive oil, vegetable oil, or avocado oil per 8-10 tortillas is usually sufficient. For frying, you’ll use oil for frying, so seasoning can be done dry or with minimal oil.
3. Add your desired seasonings. Toss gently to coat each strip evenly.
4. Spread the seasoned strips in a single layer on your baking sheet (for baking) or prepare them for frying.

Popular Seasoning Blends

Classic Salt: Simple and delicious. Use fine sea salt or kosher salt.
Chili Powder Blend: Combine chili powder, cumin, garlic powder, onion powder, and a pinch of cayenne for a little heat.
Lime & Cilantro: Mix lime zest and a bit of lime juice (use sparingly as it can make them less crispy) with finely chopped fresh cilantro and salt.
Smoky Paprika: Smoked paprika, garlic powder, onion powder, and salt.
Garlic Herb: Dried oregano, dried parsley, garlic powder, and salt.
Spicy Garlic: Garlic powder, red pepper flakes, and salt.

Post-Seasoning Application

If you prefer to season after cooking (especially for delicate herbs that might burn), you can toss the hot, freshly cooked strips with your seasonings and a tiny bit of oil in a bowl while they are still warm.

Baking Tortilla Strips: A Healthier, Easier Option

Baking tortilla strips is a fantastic way to achieve a crispy texture with less oil and minimal fuss.

Step-by-Step Baking Guide

Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Tortillas: Cut and season your tortillas as described above. Ensure they are coated lightly with oil for crisping.
Arrange on Baking Sheet: Spread the seasoned tortilla strips in a single layer on a baking sheet. Avoid overcrowding, as this will steam the tortillas instead of crisping them. Use multiple sheets if necessary.
Bake: Bake for 8-15 minutes. The exact time will depend on your oven, the thickness of the strips, and how crispy you like them.
Flip (Optional but Recommended): For the most even crispness, flip the strips halfway through the baking time (around 5-7 minutes).
Check for Doneness: The strips should be golden brown and firm to the touch.
Cool: Let the baked tortilla strips cool on the baking sheet for a few minutes. They will continue to crisp up as they cool.

Tips for Crispy Baked Tortilla Strips

Single Layer is Crucial: Overlapping tortillas will prevent them from getting uniformly crispy.
Watch Closely: Tortillas can go from perfectly golden to burnt very quickly. Keep an eye on them, especially during the last few minutes of baking.
Adjust Temperature: If your oven tends to run hot, you might want to lower the temperature slightly or shorten the baking time.
Stale Tortillas Again: They really do bake up crispier!
Use Parchment Paper: This helps prevent sticking and makes cleanup a breeze.

Baking Tortilla Chips vs. Strips

The process for baking tortilla chips is identical to baking tortilla strips. The main difference is the shape you cut them into. Both methods yield delicious, crispy results.

Frying Tortilla Strips: The Ultimate Crispy Texture

Frying is the traditional method for achieving the ultimate crispy, golden tortilla strips. It’s quick but requires more attention and safety precautions.

Step-by-Step Frying Guide

Choose Your Oil: Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, peanut oil, or avocado oil. You’ll need enough oil to submerge the tortilla strips.
Heat the Oil: Pour about 2-3 inches of oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat to about 350-375°F (175-190°C). Use a thermometer to monitor the temperature for best results.
Prepare Tortillas: Cut and season your tortilla strips. While you can oil them lightly before frying, it’s often unnecessary as they will crisp directly in the hot oil.
Fry in Batches: Carefully add a single layer of tortilla strips to the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy, soggy strips. Fry in small batches.
Fry Until Golden: Fry for 1-3 minutes per batch, or until the strips are golden brown and floating. They will crisp up more as they drain.
Drain: Use a slotted spoon or spider strainer to carefully remove the fried tortilla strips from the oil.
Drain and Season: Immediately transfer the fried strips to a plate lined with paper towels to absorb excess oil. While still warm, sprinkle with your desired seasonings (if you didn’t season them before). Toss gently to coat.
Cool: Allow them to cool completely before storing.

Tips for Crispy Fried Tortilla Strips

Oil Temperature is Key: If the oil is not hot enough, the strips will absorb too much oil and become greasy. If it’s too hot, they will burn before they crisp.
Don’t Crowd the Pot: This is crucial for achieving crispiness. Fry in small batches.
Use a Spider Strainer or Slotted Spoon: This makes it easy to safely remove the strips from the hot oil.
Drain Properly: Paper towels are essential for removing excess oil.
Season Immediately: Seasoning while they are still warm allows the salt and spices to stick better.

Frying Corn Tortilla Strips vs. Flour Tortilla Strips

Both corn and flour tortilla strips fry beautifully.

Corn Tortilla Strips: Tend to fry up a bit faster and can achieve a very brittle crispness. They might brown more quickly, so watch them closely.
Flour Tortilla Strips: May take slightly longer to fry and can develop a more golden-brown hue. They often have a slightly chewier interior before becoming fully crisp.

Storing Your Homemade Tortilla Strips

Proper storage is essential to maintain their crispness.

Airtight Container: Once completely cooled, store your homemade tortilla strips in an airtight container or a zip-top bag at room temperature.
Shelf Life: They are best enjoyed within a few days to a week for maximum crispness. After about a week, they may start to lose some of their crunch.
Reviving Stale Strips: If your strips lose some crispness, you can try briefly reheating them in a low oven (around 300°F / 150°C) for a few minutes.

Creative Uses for Homemade Tortilla Strips

Beyond just a side snack, homemade tortilla strips can elevate many dishes.

Salad Topper: Replace croutons in your favorite salads for a Mexican-inspired twist. Think Cobb salad, Caesar salad, or a simple green salad.
Soup Garnish: Add a satisfying crunch to creamy tomato soup, tortilla soup, black bean soup, or chili.
Nachos: Make mini nachos by layering strips with cheese and your favorite toppings, then baking until melty.
Appetizer Dip Dippers: Serve with guacamole, salsa, or queso dip.
Taco Salad Crunch: The quintessential use! Sprinkle generously over your taco salad for texture.
Burrito Bowl Component: Add a crunchy element to your grain bowls.
Snack Attack: Enjoy them plain with a sprinkle of your favorite seasoning!

Troubleshooting Common Issues

Even with the best intentions, you might encounter a few bumps along the way.

Problem: Strips are too greasy.

Cause: Oil temperature too low, overcrowding the pot, or not draining properly.
Solution: Ensure oil is at the correct temperature (350-375°F). Fry in small batches. Drain thoroughly on paper towels.

Problem: Strips are burnt on the outside, soft inside.

Cause: Oil temperature too high.
Solution: Lower the oil temperature slightly. Fry for a shorter time, checking frequently.

Problem: Strips are not crispy enough (baked).

Cause: Not enough oil, oven temperature too low, overcrowding the baking sheet, or tortillas were too fresh/moist.
Solution: Ensure a light coating of oil. Increase oven temperature slightly or bake for longer, watching carefully. Use a single layer on the baking sheet. Consider using slightly drier tortillas.

Problem: Strips are unevenly cooked.

Cause: Inconsistent cutting, overcrowding, or not flipping during baking.
Solution: Aim for uniform strip thickness. Don’t overcrowd the baking sheet or frying pot. Flip strips halfway through baking for even browning.

Problem: Seasoning isn’t sticking.

Cause: Seasoning applied when strips are too cool.
Solution: Apply seasonings immediately after frying or as soon as they come out of the oven while they are still warm and slightly oily.

Frequently Asked Questions (FAQ)

Q: Can I make tortilla strips without oil?
- A: Yes, when baking, you can use a cooking spray or a very minimal amount of oil. However, oil helps achieve better crispiness and browning. For frying, oil is essential.
Q: What kind of oil is best for frying tortilla strips?
- A: Neutral oils with high smoke points like vegetable, canola, peanut, or avocado oil are ideal.
Q: How long do homemade tortilla strips last?
- A: They are best eaten within 3-5 days when stored in an airtight container at room temperature to maintain maximum crispness.
Q: Can I use whole wheat tortillas?
- A: Absolutely! Whole wheat tortillas will work similarly to flour tortillas, though they may have a slightly nuttier flavor and a slightly different crisping characteristic.
Q: What if my tortillas are very soft and floppy?
- A: For easier cutting, gently warm them in a microwave for 10-15 seconds or toast them lightly in a dry skillet before cutting. This makes them more pliable without cooking them.
Q: Can I reuse the frying oil?
- A: Yes, you can reuse frying oil if it hasn’t been smoked or browned significantly. Let it cool completely, then strain it through a fine-mesh sieve or cheesecloth into a clean container and store it in a cool, dark place. However, for the best flavor, it’s often recommended to use fresh oil for delicate items.

Making homemade tortilla strips is a simple yet rewarding culinary skill. Whether you prefer the lighter touch of baking or the classic crunch of frying, you can easily create a versatile and delicious ingredient for countless dishes. Experiment with different tortillas and seasonings to find your perfect homemade tortilla strip!