These fried tortilla strips are the crispiest, crunchiest little snack perfect for topping chicken tortilla soup or enjoying alongside a steaming plate of Mexican beef tips.
The trick to achieving the crunchiest tortilla strips? Opt for extra thin corn tortillas for the best results, which fry up perfectly crisp in less than one minute in peanut oil. Plus, they stay crispy for days - so no harm in frying up the entire bag of corn tortillas 😊. They will get eaten, trust me.
I'm not real big on deep frying myself (though I'll happily eat deep-fried foods others prepare for me 😊). But I'll make an exception for these Fried Tortilla Strips. And THE KEY to making THE BEST fried tortilla strips is choosing the correct corn tortillas for the job.
I absolutely insist on using Mission's - Extra Thin - Yellow Corn Tortillas. These little corn tortillas when fried result in consistently crispy strips, and you definitely want that.
I tried using thicker corn tortillas, and the results were inconsistent, as you can see below. I found it more challenging to achieve strips that were not only consistently golden brown and delicious, but absent any chewiness.
Plus, thicker tortillas require a little longer fry time. They are higher maintenance to fry compared to the extra thin corn tortillas, and I like to push the easy button when it comes to achieving consistently crisp results.
The pale strips were underdone in spots, making the resulting strips sort of crunchy but really kind of chewy. The texture of the lightest colored ones pictured had a strange chewy texture, though not completely unpleasant. But, eyes on the crispiness prize!
Why You Will Love This Recipe
- Super crispy results, every time! Reach for extra thin corn tortillas for this recipe and you can count on delightfully crunchy results every time. Plus, they stay crispy for days!
- Doesn't use a lot of oil. When using a 4-quart saucepan, I got away with only using 2 cups of oil. The tortilla strips can fry shallowly to perfection in small amounts of oil.
- Season simply, to perfection. Sprinkle with salt immediately upon fishing those freshly fried tortilla strips from the hot oil. A little bit of salt goes a long way to pulling out that lovely corn flavor. You can also reach for other fun seasonings, like Tajin or a homemade Fajita seasoning.
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Ingredients
- Peanut oil - You can get away with using a minimal amount of oil, just 2 cups when using a 4-quart sauce pan. But don't be afraid to use more if your frying vessel is larger. You can also use canola oil or vegetable oil instead of peanut oil.
- Extra thin yellow corn tortillas - I recommend using Mission Extra Thin Corn Tortillas. They fry up delicious and crispy in less than a minute, and the results are consistently amazing.
- Salt - Have salt at the ready to sprinkle over those freshly fried strips once they get pulled from the hot oil. You can use good 'ol table salt or reach for kosher salt, which has coarser, flaky salt crystals.
A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!
Variations
Using just salt to season is a great way to enhance the flavor of those delicious fried crispy strips. But you can also get creative and experiment with different seasonings.
- Tajin - This popular chile lime seasoning is a great addition, giving zesty vibes thanks to chili balanced against tart lime. I would also recommend adding a little salt when using to improve the balance of flavors against the corn tortillas. Trader Joe's also carries a Chile Lime seasoning that is similar in flavor to Tajin.
- Adobo - Go smoky and savory with adobo. Make your own homemade adobo seasoning or pick up a store-bought version of this all purpose seasoning which typically features garlic powder, cumin, and oregano, among others.
- Everything But the Elote - Made popular by Trader Joe's, containing hints of corn, cheese, and chili powder, and designed to be used in the absence of elotes. Or you can make your own Everything But the Elote seasoning, and tailor it to suit your tastes. It really compliments the corn flavor in the tortilla strips.
How to Make THE BEST Tortilla Strips - Directions
- Step 1: Add 2 cups of peanut oil to a 4-quart sauce pan over medium heat. You could also use a larger sauce pan, like a Dutch oven, but you'll want to add more oil so you have a shallow amount of oil to fry in (at least ¾ -1 inch deep).
- Step 2: Cut the entire package of 24 corn tortillas into strips. Cut in half first, then cut into ½ inch strips. Cut the longer center pieces in half again. Add two layers of paper towels to a large baking sheet. Set aside.
- Step 3: Using a candy thermometer, watch until the oil reaches 340-350 degrees Fahrenheit. Add a handful of tortillas strips to the oil and monitor for 45-55 seconds. Swirl with the spider strainer, testing for crispness.
- Step 4: Remove cooked tortilla strips from hot oil, placing on paper towels.
- Step 5: Season immediately with salt. Or, try Tajin!
- Step 6. Let the oil return to 340-350 degrees Fahrenheit, then fry another handful for around 45 seconds. Repeat until all corn tortilla strips are cooked (which takes around 45 minutes total).
Top Tips for the BEST Fried Tortilla Strips
Tip 1. "Feel" for doneness. When I first started testing this recipe, I kept looking for doneness; I was wanting to see those strips turn golden brown while they were still frying. What I found was that watching for color change wasn't a good indicator of doneness, because they turned golden brown and delicious after being fried. What is a good indicator is using the spider strainer to "feel" for doneness. The strips turn rigid when done, after around 45-55 seconds of fry time. If you give the strips a swirl and they are no longer pliable, pull them from the oil. Please don't stick your hands into hot oil to feel for doneness, let the spider strainer do the work.
Tip 2. Fry quickly at the right temperature. Heat the peanut oil to 340-350 degrees Fahrenheit before adding in a handful of tortilla strips. You want to aim for a layer of strips in the pan so they can spread out and cook separately; you don't want to crowd them too much. And watch them closely as they cook up in less than a minute. Always wait for your oil to return to temperature before frying additional batches.
Tip 3. Get yourself set up before you fry. Mise en place (everything in its place), for frying!
- Have all your tortillas cut into strips and ready to go. Salt (seasoning) too.
- Line a large baking sheet with paper towels, ready to receive piping hot tortilla strips.
- Make sure your spider strainer fits into your saucepan before frying… I made this mistake so you don't have to! Trust me, you don't want to risk not pulling those perfectly fried tortilla strips out on time!
- Use a candy thermometer to ensure the oil isn't too hot when adding in tortilla strips.
Recipe FAQs
I recommend storing in a lidded container or Ziploc bag for 3-4 days. To be honest, I've left these out in a bowl, uncovered, for 3 days and still thought they were still delightfully crispy (though just starting to get a little stale/ soggy).
You could of course push the easy button and buy a deep fryer, like this one. But if you fry infrequently (as I do), you don't need to invest in one. Grab a 4-quart sauce pan (or larger), a spider strainer, and a candy thermometer and you're ready to fry.
Soup, stews, and chilis are obvious choices! They really shine in a black bean soup and of course, in taco soup with ground beef. They also provide great textural contrast to dishes like Taco Gnocchi and Salsa Chicken. Or, snack on them with a side of tangy quesadilla sauce or this chipotle lime sour cream sauce for dipping.
Pairing
Pair crispy tortilla strips with the following complementary recipes.
If you tried these homemade fried tortilla strips (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
The Best Fried Tortilla Strips
Ingredients
- 2 cups peanut oil or more if using a larger sauce pan
- 24 yellow corn tortillas extra thin
- salt to taste
Instructions
- Add 2 cups of peanut oil to a 4-quart saucepan over medium heat. You could also use a larger saucepan, like a Dutch oven, but you'll want to add more oil so you have a shallow amount of oil to fry in (at least ¾-1 inch deep).2 cups peanut oil
- Cut the entire package of corn tortillas into strips. Cut in half first, then cut into ½ inch strips. Cut the longer center pieces in half again.24 yellow corn tortillas
- Add two layers of paper towels to a large baking sheet. Set aside.
- Using a candy thermometer, watch until the oil reaches 340 degrees Fahrenheit. You also don't want the temperature to climb too quickly, so if it gets to 340 rapidly, remove from heat and adjust until you achieve a more consistent heat that hovers between 340-350 degrees Fahrenheit.
- Add a handful of tortillas strips to the oil and monitor for 45-55 seconds. Swirl with the spider strainer, testing for crispness.
- Remove cooked tortilla strips from hot oil, placing on paper towels. Salt immediately.salt
- Let the oil return to 340-350 degrees Fahrenheit, then fry another handful for around 45 seconds. Repeat until all corn tortilla strips are cooked.
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