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    Home » Recipes » Cooking Basics & How To

    Baked Corn Tortilla Chips or Strips

    Published: Apr 16, 2013 · Modified: Mar 18, 2022 by Sally Cameron · This post may contain affiliate links · 2 Comments

    1608 shares
    Jump to Recipe Print Recipe

    My family went crazy over these baked corn tortilla chips so I had to share my easy recipe. The right little garnishes make a simple soup or salad a lot more fun and tasty to eat so I baked them into strips to garnish chicken tortilla soup. They provide a nice satisfying crunch. Be sure to bake extra!

    baked tortilla strips
    Homemade baked corn tortilla strips in a pan on a rustic wood table

    Baked Corn Tortilla Chips or Strips

    Baking homemade tortilla strips for garnishing soups and salads takes just 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.

    Why Sprouted Tortillas

    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.

    Sprouted corn tortillas are more rustic in texture compared to standard corn tortillas. I found them at Whole Foods in the refrigerated deli section.

    Alternatively you can use regular corn tortillas. Choose organic corn tortillas if you can because corn is one of the top GMO crops.

    Chicken Tortilla Soup

    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 9-10 minutes or until they are golden and crisp. If you cut the strips larger, you can have chips instead of strips.

    Ideas to Use Them

    Use strips or chips to garnish Chicken Tortilla Soup, Gazpacho 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.

    📖 Recipe

    baked tortilla strips

    Baked Corn Tortilla Chips or Strips

    Sally Cameron
    The right garnish can make a simple soup or salad a lot more fun, interesting and tasty to eat. Thin baked tortilla strips are easy to make and definitely hard to stop eating! They give a satisfying crunch to many dishes. I like to use organic sprouted corn tortillas. Cut them wider and you’ll have homemade tortillas chips. Find them in the refrigerated section of health-oriented grocers. Leftovers keep awhile in an airtight container in the pantry.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Course Garnish, Snack
    Cuisine Mexican
    Servings 4
    Calories 74 kcal

    Ingredients
      

    • 4 corn tortillas organic if possible
    • 2 teaspoons olive oil
    • â…› teaspoon sea salt

    Instructions
     

    • Pre-heat oven to 350 degrees. Cut tortillas in half, then cut them crosswise into thin strips or wider for chips. Scatter the strips on a metal rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Toss with your hands to coat the strips. Bake for 9-10 minutes (convection oven) or until crisp and golden. The timing will depend on your oven.

    Nutrition

    Serving: 4Calories: 74kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 84mgPotassium: 48mgFiber: 2gSugar: 1gCalcium: 21mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Question on shelf life says

      June 20, 2019 at 2:04 pm

      How long will are they good for? Should I refrigerate?

      Reply
      • Sally Cameron says

        July 11, 2019 at 4:16 pm

        Hi, I would not refrigerate as they will probably get soggy. They should be good for a few days easy, say about 5.

        Reply

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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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