Homemade Baked Corn Tortilla Strips

Baked Corn Tortilla Strips

By Sally Cameron on April 16, 2013

appetizers & snacks, basics and how-to, gluten-free, the daniel plan,

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Details, details. The right little garnish can make a simple soup or salad a lot more fun, interesting and tasty to eat. Lately I’ve been making these thin, crisp, golden tortilla strips or chips to garnish soups, salads and chilies. They provide a nice, satisfying crunch. Everyone has gone crazy for them, so I thought I’d share this quick basic recipe.

Homemade Baked Corn Tortilla Strips or Chips

Baking homemade tortilla strips to garnish soups and salads takes just 9 minutes in a 350 oven. I discovered sprouted corn tortillas made by Food For Life. These fantastic tortillas are made from freshly sprouted 100% organic whole kernel corn, not corn meal or corn flour. And being organic, they are not made with GMO (genetically modified) corn. New to sprouted grains? Here is why they are good for you.

The process of sprouting a grain increases its digestibility (in this case corn) and absorption of minerals. Sprouting also releases more antioxidants that are naturally stored in grains and seeds. Read more about this on the Food For Life site.

These organic, sprouted corn tortillas have a more rustic texture compared to standard corn tortillas. I found them at Whole Foods in the refrigerated deli section. Alternatively you can use regular coarse-textured corn tortillas. Choose organic corn tortillas if you can.  Corn is one of the top GMO crops grown. If you buy organic, they will be non-GMO (from genetically modified seed).

Fresh-Baked in Minutes

Cut the tortillas in half, then cut the halves into thin strips. Toss with a little olive oil and a sprinkle of salt and bake at 350 degrees for 8-9 minutes (convection) or until they are golden and crisp. They are hard to stop eating. If you cut the strips larger, you can have chips instead of strips.

Where to Use Them

Use strips or chips to garnish Chicken Tortilla SoupGazpacho or Vegetable Chili. I’ve also used them on salads, like a Southwestern chicken salad I did recently for a catered lunch. Top chopped hearts of Romaine with black beans, corn kernels, tomatoes, avocado and sliced chicken breast. Drizzle with a cumin-lime vinaigrette, then finish with these crunchy strips.

Chicken Tortilla Soup

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