Best Tortilla Snack Strips Recipes

HOW TO MAKE CRISPY TORTILLA STRIPS

Steps:

• Cut corn tortillas into thin ¼'' strips.
• Heat pan or skillet to medium-high heat. Add the olive oil and tortilla strips and cook for until golden, about 3-4 minutes. Sprinkle with a pinch of salt.
• To bake: Toss tortilla strips with olive oil and bake in a 400F oven for about 10 minutes or until golden. Sprinkle with a pinch of salt.

FRIED TORTILLA STRIPS

Steps:

• Warm oil in a large pan over medium heat.
• Meanwhile, slice tortillas into 1″ thick strips. When the oil reaches 375 degrees, add tortilla strips and fry for 30 seconds a side, or until golden brown. Remove from heat, and place to a paper-towel lined plate.
• For the salty blend, combine ingredients then sprinkle lightly over the strips while they're still hot.
• For the sugar blend, combine ingredients, then add to a large plastic baggie and put in 6 warm tortilla strips. Seal the bag and shake until well coated. Repeat until all tortilla strips are covered.

BAKED TORTILLA STRIPS

Steps:

• Preheat oven to 425 degrees. Stack 2 tortillas; slice in half. Cut crosswise into 1/2-inch strips; place on a rimmed baking sheet. Toss with olive oil; season with salt and pepper. Spread in a single layer; bake until golden brown and crisp, turning halfway through, 8 to 10 minutes. Let cool.

SEASONED TORTILLA STRIPS

Steps:

• Preheat oven to 375 degrees.
• Stir oil and all spices together.
• Brush one side of all the tortillas with oil/spice mixture.
• Make 3 stacks of 4 tortillas and cut the tortillas into 1/4-1/2" strips.
• Put strips in a single layer on a couple of cookie sheets sprayed with Pam.
• Bake until golden and crisp, about 10-15 minutes.
• (If pans are on different oven racks switch their positions about halfway through baking.).
• Remove from oven and sprinkle with salt.
• Cool completely in pans.

CHICKEN TORTILLA SOUP WITH CRISPY TORTILLA STRIPS

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, a pinch of salt and a few grinds of pepper and cook until very tender and browned in spots, about 6 minutes. Add the coriander and cumin and cook until the spices have toasted slightly and become fragrant, 1 to 2 minutes. Add 1 cup of the chicken broth, then scrape any browned bits from the bottom of the pot. Remove from the heat and let it cool for 5 minutes or so, then transfer it to a blender. Add the tomatoes, chipotle, the torn tortillas, 1/2 teaspoon salt and a few grinds of pepper. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute.
• Pour the soup back into the pot and stir in the remaining 3 cups chicken broth, 2 cups water and the shredded chicken. Bring to a boil over medium-high heat, then reduce to medium-low and gently simmer until the chicken is very tender and the soup has thickened slightly, about 20 minutes.
• Meanwhile, pour oil into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips, in two batches, and fry until golden brown and crisp, about 1 minute. Drain on a paper-towel-lined baking sheet and sprinkle with salt.
• Add the lime juice to the soup, then season with salt and pepper. Ladle into soup bowls, top with the crispy tortilla strips, reserved diced onion, cilantro, avocado and queso fresco. Serve with remaining lime wedges.

BAKED CORN TORTILLA STRIPS FOR MEXICAN SOUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tortillas first in half, then crosswise into 1/8-inch strips. Place in a bowl and toss with oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
• Bake in the preheated oven until strips are crisp and lightly browned, about 15 minutes. Remove from the oven and cool.