Here are a few of my best tips for making Homemade Tortilla Strips – or as I like to call them, Tortilla Tangles.
Homemade Tortilla Strips
They’re simple to make, with only three ingredients, and a fabulous way to dress up any Mexican-leaning or Southwestern Soup or Stew. You’ll see them here and there on my site, so I thought it was high time to give you a post on making them.
About Homemade Tortilla Strips:
I’ve gotten into the habit of making Homemade Tortilla Chips over the years, and Homemade Tortilla Strips are just a fast, easy offshoot of that recipe. They’re scrumptious, fresh from the pan (no need to deep fry, these are easily shallow fried), all warm, salty, and crunchy.
They’re also a fabulous way to refashion a few tortillas that might be lurking in your fridge, and they’re just as good with blue corn tortillas as they are with red, white, or yellow, or a mix. They can even be made with flour tortillas.
Seriously, how is it possible to go wrong?
Cutting the Homemade Tortilla Strips – try a pizza cutter.
Making Homemade Tortilla Strips:
I swear, tortillas that are just a bit dry make the best tortilla strips, so bonus for that. Lay a few tortillas out in a short stack and either cut into thin strips with a knife or use my favorite hack, a pizza cutter. If your hand isn’t steady, hold a ruler on one side and cut through on the other edge. Don’t make the stack too high, or you may end up with wonky strips.
To cook, simply heat an inch or two of oil in your skillet (or in the bottom of a Dutch oven to prevent any spattering). You’ll be looking for a temperature of about 350 degrees F., so clip on a thermometer if you have one. If not, use the time-honored method: dip the edge of a tortilla strip in the oil, and when bubbles form, the oil is ready.
Add the strips to the oil, a handful or two at a time, and give them a few gentle stirs as they cook, just to “tangle” them up a little. That’s because I think they’re more fun and dramatic to serve in a mass rather than a bunch of strips. They’ll float to the top when finished. Remove and place on a paper bag if you have one. They stay crisper than when placed on paper towels.
And be sure to salt them as quickly as possible once out of the oil.
A paper bag works best to absorb excess oil; the strips stay crisper.
Make Ahead or Leftover:
- Homemade tortilla strips are always best fresh out of the oil, but that might not always be possible.
- Once cooled, place in an airtight bag and they’re good for about a week, as if they’d ever last that long!
- They’re great to snack on; the downside is that they’re not great for dipping.
The Flavorings:
Use your favorite salt on these babies, and you’ll love them, but consider other options:
For savory, a mix of your favorite herbs or spices can be sprinkled on when the tortilla strips come out of the oil.
- Traditional Mexican or Southwestern flavors like Tajin, or maybe a Goya seasoning, or just a bit of chile powder, along with the salt (either Ancho or Chipotle is fantastic) can work.
- You can change things up and use spices borrowed from other cultures. I’m personally vibing on almost anything with Za’atar these days, but anything from Old Bay to a Cheese seasoning will work. Check out some of my Homemade Spice Mixes if you’d like more inspiration.
If thinking sweet, well, nothing could be better than a Cinnamon Sugar mixture. Serve perched on the side of a scoop of ice cream drenched with caramel sauce for a fun treat.
Serve With:
I mentioned above that Homemade Tortilla Strips have appeared here and there on my site. Here are a few favorites of mine.
You’ll see tortilla strips served with my Green Pozole with Chicken, my Chicken Tortilla Soup, as well as my Easy Green Enchilada Soup. Leaning further south, you’ll see tortilla strips garnishing my Yucatan Pork Stew.
Other Tortilla Recipes You Might Like:
I hate to waste tortillas, so I try to repurpose when I can. Here are two of my favorite ways other than tortilla tangles:
- Restaurant Style Tortilla Chips – These are fried, not baked, because sometimes it’s just worth it.
- Chicken Chilaquiles Verde – Chilaquiles are fabulous in any form, but this version with a tomatillo green chile salsa is not to be missed.
Chicken Chilaquiles Verde
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Tortillas:
- A Latino market is the best place to buy. At the grocery, check around and compare pricing: the refrigerator section, the “Mexican” food aisle, and the end caps. Discount groceries carry a limited selection.
- With corn tortillas, make sure the edges are not crumbly; they’ll be dry and crack when used.
- Extras can be wrapped and frozen for a month or two before losing quality.
Hello to all my frugal friends, new and old, who are dropping by! I know this recipe for Homemade Tortilla Strips is such a simple one, but I love how it so easily dresses up so many items – and makes them feel a little special. I hope you enjoy and feel free to explore while you’re here.
XO Mollie XO
Homemade Tortilla Strips
Homemade Tortilla Strips
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: varies
- Category: Appetizer
- Cuisine: Mexican or Southwestern
Ingredients
- Oil, amount will vary with pan used
- tortilla strips
- salt and other seasonings if desired
Instructions
In a skillet or Dutch oven, add enough oil to reach about 1/2 to 1″ deep. Over medium-high heat, heat to 350 degrees F.
Add, a small handful or two of tortilla strips at time to the oil. Cook, stirring slowly several times, until the tortilla strips are golden brown. Remove from oil using a spider or slotted spoon. Place on a paper bag if available, paper towels if not, to drain. Salt and or season asap. Repeat until tortilla strips are used up.
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