Tortilla Strips
Crispy homemade tortilla strips made from corn tortillas—perfect for topping soups, salads, or snacking. Easy, quick, and so much better than store-bought!
Servings: 4 people
Calories: 130kcal
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.
Nutrition
Calories: 130kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 23mg | Potassium: 97mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 1IU | Calcium: 42mg | Iron: 1mg
