Corn tortilla chips or “strips”, especially the ones in the bags are usually fried in canola oil, have a lot of unnecessary sodium or “preservatives” added and are almost always higher in fat, calories and sodium.
Here’s an easy “how to” make your own Baked Corn Tortilla Chip Strips, without all the unnecessary added fats, calories and sodium. Plus, corn tortillas are always “gluten free”!
8 corn tortillas (fresh or frozen, thawed)
2 pinches of salt
Non-stick cooking spray
Pre-heat oven to 375 degrees Fahrenheit.
Lightly coat the surface of an edged rectangular baking sheet with non-stick cooking spray.
Next cut each corn tortilla in half, the halves in quarters and with the quarters still put-together begin cutting 1/8 to 1/4 inch strips. Note: Some strips will be wider and some not-so-wide.
Spread the strips out completely covering the baking sheet as best you can. Spray the strips with another light coating of non-stick cooking spray. Get 2 pinches of salt and sprinkle all over the tortilla strips. Using a pair of tongs, toss strips around a few times, but keep strips pretty flat.
Put tortilla strips into oven and bake for only 5-6 minutes, keeping a close eye on them after a few minutes to make sure they become a golden brown and not dark brown.
Remove Baked Corn Tortilla Strips from oven and allow to cool, before serving over top your favorite Mexican dip, salad or tortilla soup.
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