Baked Corn Tortilla Strips Recipe

Corn tortillas: These are the base of the recipe, providing a sturdy and flavorful foundation for the strips.

Olive oil: This helps to coat the tortilla strips evenly, ensuring they become crispy and golden in the oven.

Salt: A simple seasoning that enhances the natural flavor of the corn tortillas.

To achieve perfectly crispy corn tortilla strips, make sure to toss them thoroughly in the olive oil and salt mixture. This ensures even coating, which is crucial for uniform baking. Additionally, keep an eye on them during the last few minutes of baking to prevent over-browning, as oven temperatures can vary.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be baked similarly and will provide a slightly different texture but still work well for strips.

• corn tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a healthier alternative and can be baked to a crispy texture.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar smoke point, making it a good alternative for baking.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for baking tortilla strips.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different mineral flavor.

• salt - Substitute with garlic salt: Garlic salt adds a bit of extra flavor while still providing the necessary saltiness.

• Allow the baked corn tortilla strips to cool completely before storing. This prevents condensation, which can make them soggy.

• Store the cooled strips in an airtight container or a resealable plastic bag. This helps maintain their crispiness and keeps them fresh.

• For optimal freshness, place a paper towel in the container or bag to absorb any excess moisture. This is especially useful if you live in a humid climate.

• Keep the container or bag in a cool, dry place, away from direct sunlight. A pantry or cupboard works well.

• If you plan to store them for more than a few days, consider freezing. Place the tortilla strips in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the strips to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to use, reheat the frozen strips in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they regain their crispiness.

• Avoid microwaving the strips, as this can make them chewy instead of crispy.

• If you notice any loss of crispiness during storage, you can always pop them back in the oven for a few minutes to refresh their texture.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover corn tortilla strips on a baking sheet in a single layer. Bake for about 5-7 minutes or until they regain their crispiness. Keep an eye on them to avoid burning.

• Toaster Oven Method: If you have a toaster oven, this is a quick and efficient way to reheat your tortilla strips. Set the toaster oven to 350°F (175°C) and place the strips on the tray. Heat for 3-5 minutes until they are crispy again.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add the tortilla strips in a single layer and heat for 2-3 minutes, stirring occasionally to ensure they crisp up evenly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tortilla strips in the basket in a single layer. Air fry for 3-4 minutes, shaking the basket halfway through to ensure even reheating.

• Microwave Method: Although not the best for maintaining crispiness, you can use the microwave in a pinch. Place the tortilla strips on a microwave-safe plate lined with a paper towel. Microwave on high for 20-30 seconds. For better results, follow up with a quick stint in the oven or toaster oven to regain some crunch.

• Oven: Used to bake the tortilla strips until they are crispy and golden brown.

• Baking sheet: A flat surface to place the tortilla strips on for baking.

• Parchment paper: Lining the baking sheet to prevent the tortilla strips from sticking.

• Knife: Used to cut the corn tortillas into strips.

• Bowl: For tossing the tortilla strips with olive oil and salt.

• Measuring spoons: To measure out the olive oil and salt accurately.

• Tongs or spatula: For stirring the tortilla strips halfway through baking.

• Cooling rack: To let the baked tortilla strips cool down evenly after removing them from the oven.

Preheat while prepping: Save time by preheating your oven while you cut the corn tortillas into strips.

Use a pizza cutter: Quickly cut the tortillas into strips using a pizza cutter instead of a knife.

Toss in a bag: Place the tortilla strips in a resealable bag with olive oil and salt, then shake to coat evenly.

Batch baking: If making a large quantity, use multiple baking sheets to bake all tortilla strips at once.

Cool on the sheet: Let the tortilla strips cool directly on the baking sheet to save on cleanup time.