Baked corn tortilla strips for mexican soups –There’s something truly delightful about adding a bit of crunch to your favorite Mexican soups, and these Baked Corn Tortilla Strips are just the ticket! Perfect for dipping or simply enjoying on their own, these strips bring a wonderful texture and flavor to your meal. Plus, they’re super easy to make at home!
Baked Corn Tortilla Strips for Mexican Soups
Let’s dive right into making these delicious tortilla strips. They’re healthy, baked instead of fried, and can be seasoned to your liking. Whether you’re planning a cozy dinner or a gathering with friends, these strips will surely elevate the experience.
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Ingredients
- 6 corn tortillas
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon chili powder (optional)
- ½ teaspoon garlic powder (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Start by stacking the corn tortillas and cutting them into strips. Aim for ½ inch wide strips for a perfect crunch.
- In a large bowl, toss the tortilla strips with olive oil until they are evenly coated. This step is crucial for achieving that golden, crispy texture.
- Add the salt, chili powder, and garlic powder to the bowl. Toss again to ensure every strip is seasoned to perfection.
- Spread the tortilla strips in a single layer on a baking sheet, making sure they are not overlapping.
- Bake in the preheated oven for about 10-15 minutes, or until they are crispy and lightly golden. Be sure to check frequently as they can burn quickly!
- Once baked, remove them from the oven and let them cool slightly before serving.
- Serve these delightful strips alongside your favorite Mexican soups. They also work wonderfully as a snack, enjoyed with salsa or guacamole!
These Baked Corn Tortilla Strips are versatile, delicious, and easy to prepare. Enjoy them with your meals, and watch them disappear in no time!