Tortilla Strips are an incredibly easy way to add the perfect crunch to soups, salads, and more! With just a few simple steps, you can make crispy, golden strips right at home—no need to rely on the store-bought kind.
These homemade tortilla strips are light, flavorful, and far better than anything you’ll find in a bag. If you follow the steps below, you’ll get perfectly crispy results every time. Whether you're topping a soup, a fresh taco salad, or just want a crunchy snack, these are a must-try!
These strips are so easy and quick to fry up! Serve them on Tortilla Soup, Mexican style salads or make them wider and eat with dips!
My family loves a big plate of these when I make this Chicken Tortilla Soup!
Ingredients
All you need is Extra Thin corn tortillas, oil for frying and salt to sprinkle on after! Pretty simple!
Instructions
Start by heating about 3–4 inches of oil in a heavy-bottomed pot, such as a Dutch oven. Canola, vegetable, or peanut oilworks best for frying. Heat the oil to approximately 325°F—a thermometer is helpful for accuracy.
While the oil heats, stack 4–6 tortillas on a cutting board and slice them into thin strips, as narrow or wide as you prefer.
Once the oil is hot, carefully add a few handfuls of tortilla strips—just enough so they can move around freely in the oil. Avoid overcrowding, as this will lower the temperature and lead to uneven frying.
Using tongs, gently stir and move the strips around as they cook. Fry until they’re lightly golden and crisp. You’ll notice the bubbling slows down—that’s a good sign they’re done!
Remove the strips with tongs or a spider strainer and transfer them to a paper towel-lined baking sheet to drain. While still warm, sprinkle with salt to taste and let them cool completely before using or storing.
Tip
Keep a close eye on the oil temperature while frying. If it climbs above 350°F, the tortilla strips can cook too quickly and may burn. For best results, aim to keep the oil consistently between 325°F and 335°F throughout each batch. Maintaining steady heat is key to evenly crisp, golden strips.
FAQ
No, using an oil with a high smoke point. I personally use canola.
Corn tortillas-I personally use the extra thin style.
I love these for frying or boiling! It is like a colander as a spoon. Here is a link!
Serving
Add your tortilla strips to one of these dishes and you will thank me later!
Tortilla Strips
Equipment
- 1 heavy bottom pot or deep skillet
- 1 digital thermometer
- 1 spider strainer or tongs
- 1 paper towel lined tray
Ingredients
- 8 Extra thin corn tortillas
- 3-4 inches Oil of choice: Canola Vegetable, peanut oil
- Salt
Instructions
- In a heavy pot add a 2-3 inches of oil. Heat to 325℉. On medium high heat. Meanwhile line a tray or plate with paper towels and slice tortillas into thin strips. (Can be as thin or thick as you like-Thick ones are great to use as dippers and thin hairlike strips are so pretty on top). Place handful of strips in hot oil and gently stir and separate. The bubbles will be constant at this point. Make sure to gently stir and flip so they each get cooked and are separated. As bubbles die down they will turn a little more golden and become firm. They are ready to be removed with a slotted spoon to a paper towel lined tray. Immediately sprinkle with salt and let cool. Keep an eye on the oil heat if it gets to hot (350℉ or above) the strips will cook to fast and may burn. Store in airtight container or baggie.
Madelyn Graf says
This is so fun! I love doing these with soups!!
Misty Tannery says
Me too! Try it on a salad next time! Thank you for the review!