Tortilla Strips

A quick, wholesome Tex-Mex snack that satisfies your crunchiest cravings.

I don’t know about you, but I hate wasting food. I have canceled restaurant plans before and invited my dinner date over to my house for dinner instead because I simply have too much produce in my fridge that needs to be used in the next couple of days. This recipe is my favorite way to make good use of corn tortillas that are getting dry and stale. Behold as I transform them into tasty tortilla strips, perfect for snacking or topping! They’re salty, crunchy, and delectable. Plus, they’re perfect for parties. You can easily make them with friends or family and then serve them alongside a whole buffet of Tex-Mex treats. Something about the shape of a strip instead of a chip just adds an extra layer of fun and novelty.

As a classic staple at Mexican restaurants, these tortilla strips are about as versatile as they come. You can enjoy them plain or dip them in salsa or guacamole. They also make great nachos, topped with melted cheese, peppers, sour cream, beans, and more. Whether you go sweeter, saltier, or spicier, these snazzy strips offer a little something for everyone.

Are Tortilla Strips Healthy?

While tortilla strips aren’t the most nutrient-dense snack, unlike many store-bought snacks, they have no added preservatives or sugar. Keep in mind that this depends on what kind of corn tortillas you have on hand, but if you read the ingredients at the store, you really get full control of what goes in (and on) these golden-brown crunchers. These simple three-ingredient chips are also baked (less fatty than frying in oil). Because we use corn instead of flour tortillas, these strips are gluten-free. They’re also vegan. Like all chips, please enjoy them in moderation.

My Tips For Top-Notch Tortilla Strips

While this recipe is a no-brainer, there are some key points I’d like to mention so that you get the best result. First, make sure to stack the tortillas evenly and cut them with a well-sharpened knife to ensure clean half-inch slices. When tossing them in oil and salt, use your hands to evenly coat them. If you want a little extra zest in your chips, squeeze the juice of a lime into the mix and toss thoroughly. You can also spice ’em up with taco seasoning, cayenne, and chili powder. I’ve dubbed these “volcano strips” because they are muy picante (very hot)!

Serving Suggestions

Aside from guacamole or salsa, what else can we dip these crispy ribbons into?

Well, my favorite summertime dip for these is Three-Bean Mexican Corn Black Bean Salad (a rainbow mix of black, red kidney, and cannellini beans for an extraordinarily well-spiced meal or snack).

For an even heartier option, you can serve these with Vegan Chili, White Chicken Chili, or the uniquely rich Chocolate Chili that’s out of this world.

My current favorite way to enjoy tortilla strips is to sprinkle them on top of Coconut Slow-Cooker Curry With Pumpkin, Quinoa, and Eggs. However you choose to serve them, these tortilla strips are sure to satiate your cravings for savory flavor and crispy crunch.

Recipe