Crispy Tortilla Strips
A quick fry turns corn tortillas into golden ribbons that crackle over a bowl of soup. Chili powder and salt catch on the warm strips as soon as they leave the oil.
Recipe link
Prep time5 min
Cook time10 min
Total time25 MINUTES
- Course
- Salads, Misc
- Cuisine
- Mexican, Vegetarian
- Difficulty
- Easy
- Est. calories / serving
- 148
Ingredients
- 12 corn tortillas
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- vegetable oil (for frying)
Instructions
Instructions
- Slice the Tortillas: Stack the tortillas and cut them into strips about ¼-inch wide.12 corn tortillas
- Heat the Oil: Heat about 2 inches of vegetable oil in a Dutch oven or heavy saucepan to 350°F.vegetable oil
- Fry Until Crisp: Working in batches, fry the tortilla strips for 1–2 minutes until lightly golden and crisp. Transfer to a paper towel-lined tray to drain.prepared tortilla strips
- Season Immediately: While the tortilla strips are still warm, sprinkle with the kosher salt and chili powder. Toss until evenly coated.2 tsp kosher salt, 2 tsp chili powder
- Cool and Serve: Allow the tortilla strips to cool completely before serving or storing in an airtight container.
Notes
- Season While Warm: The seasoning sticks much better if the tortilla strips are still hot from the fryer.
- Fry in Batches: Avoid overcrowding the pot so the oil stays at temperature and the strips become evenly crisp.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Serving Suggestions: Sprinkle over Vegetarian Green Chili, Tomato Coconut Curry, Restaurant-Style Salsa, salads, taco bowls, or soups.
Nutrition (Approximate Per Serving)
Yield
About 6 cups tortilla strips — Serving size: ¾ cup
- Calories
- 148
- Carbohydrates
- 20 g
- Protein
- 3 g
- Fat
- 7 g
- Saturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 286 mg
- Potassium
- 62 mg
- Fiber
- 2 g
- Total Sugars
- 0 g
- Vitamin A
- 118 IU
- Vitamin C
- 1 mg
- Calcium
- 48 mg
- Iron
- 1 mg
Equipment
- Dutch oven or heavy saucepan
- Spider strainer or slotted spoon
- Chef's knife
- Cutting board
- Paper towels
- Airtight storage container