Homemade Corn Tortilla Strips (Baked & Crispy)
Crispy, baked corn tortilla strips made with just a few simple ingredients. Perfect for topping soups, salads, chili, and taco bowls.
Yields enough for 4-6 bowls of soup.
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If thereβs one thing I almost never buy anymore, itβs store-bought tortilla strips. These homemade corn tortilla strips are crunchy, golden, and ridiculously easy to make β and once you try them, youβll understand why theyβve become a staple in my kitchen.
Theyβre perfect for topping soups (especially tortilla soup), salads, chili, taco bowls, or honestlyβ¦ straight off the baking sheet if no oneβs looking.
Best part? You only need a few basic ingredients and about 10 minutes.
Why Make Your Own Tortilla Strips?
- More crunch than store-bought
- No mystery ingredients
- Super affordable
- Easy to customize with different seasonings
- Baked, not fried
These are one of those small-effort, big-payoff kitchen upgrades.
Ingredients
- Six-inch corn tortillas
- Olive oil
- Salt
- Black pepper
(Thatβs it. Truly.)
How to Make Corn Tortilla Strips
- Preheat your oven to 350Β°F.
- Cut the corn tortillas into strips. The size is totally up to you β thin for extra crunch, wider for a heartier bite.
- Toss the tortilla strips with olive oil, salt, and black pepper until evenly coated.
- Lay the strips out on a baking sheet in a single layer.
- Bake for 5β10 minutes, or until crunchy and golden brown.
(Keep an eye on them β they can go from perfect to too-dark pretty quickly.) - Remove from the oven and let cool slightly before using.
How I Use These Tortilla Strips
These crispy strips are one of my favorite soup toppings, especially for:
- Tortilla Soup Gumbo
- Chili
- Taco salads
- Tex-Mex grain bowls
- Creamy soups that need crunch
Theyβre simple, but they add so much texture and flavor.
Storage Tips
If you somehow donβt eat them all right away:
Cooking with Kids
This is a great recipe for kids to help with:
Quick win, minimal mess.
Final Notes
Once you start making your own tortilla strips, itβs hard to go back. Theyβre crunchy, cozy, and one of those little kitchen habits that makes everyday meals feel just a bit more special.
Did You Make This Recipe?
Iβd love to hear how it turned out for you! Leave a comment below and give it a βββββ rating if you loved it. If you share on Instagram, tag me @cheersjennsmithβIβll feature your creations in my stories!
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Homemade Corn Tortilla Strips
- Total Time: 15 minutes
- Yield: Makes enough tortilla strips to top 4β6 bowls of soup.
- Diet: Gluten Free
Description
Crispy, baked corn tortilla strips made with just a few simple ingredients. Perfect for topping soups, salads, chili, and taco bowls.
Ingredients
- 7 six-inch corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
Instructions
- Preheat oven to 350Β°F.
- Cut the corn tortillas into strips (size is up to you).
- Toss tortilla strips with olive oil, salt, and black pepper until evenly coated.
- Arrange the strips in a single layer on a baking sheet.
- Bake for 5β10 minutes, or until crunchy and golden brown.
- Remove from the oven and allow to cool slightly before using.
Notes
- Keep a close eye on the tortilla strips while baking β they can brown quickly.
- These are best enjoyed fresh, but can be stored short-term at room temperature in an airtight container or Stasher Stand-up Mid Bag.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Toppings, Condiments
- Method: Baking
- Cuisine: Tex-Mex
Β© Photography, Prop Styling, and Food Styling by Jenn Giam Smith of Cheers, Jenn Smithβ’ and Cheers, Jennβ’ | Jenn Smith, LLC
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