Toasted Corn Tortilla Strips Recipes

TOASTED TORTILLA CHIPS

Toasted Tortilla Chips image

Make and share this Toasted Tortilla Chips recipe from Food.com.

Provided by pink cook

Categories Low Cholesterol

Time 23m

Yield 72 tortilla chips

Number Of Ingredients 2

Ingredients

12 corn tortillas or 12 use whole wheat tortillas
salt

Steps:

Preheat oven to 400ºF. Cut each tortilla into 6 pieces. Spread half of the tortilla chips on a baking sheet.
Bake in the preheated oven for 10 minutes.
Remove from the oven, turn each tortilla chip over and return them to the oven for 3 more minutes.
Remove from the baking sheet and let them cool. Repeat with remaining tortilla chips.
NOTE: other method is to fry the tortilla pieces in hot oil in a fryer, drain and to absorb the excess of oil, place them on paper towels and sprinkle with salt when they are still hot.

Nutrition Facts : Calories 8.7, Fat 0.1, Sodium 1.8, Carbohydrate 1.8, Fiber 0.2, Protein 0.2

BAKED TORTILLA STRIPS

Baked Tortilla Strips image

Use this recipe to make our Arugula Salad with Roasted Sweet Potatoes and Mushrooms.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegan Recipes

Number Of Ingredients 3

Ingredients

2 flour tortillas, (10-inch or burrito-size)
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 425 degrees. Stack 2 tortillas; slice in half. Cut crosswise into 1/2-inch strips; place on a rimmed baking sheet. Toss with olive oil; season with salt and pepper. Spread in a single layer; bake until golden brown and crisp, turning halfway through, 8 to 10 minutes. Let cool.

TOASTED CORN TORTILLA STRIPS

Toasted Corn Tortilla Strips image

These crispy, healthful tortilla strips make a nice textural complement to John Baricella's chicken chili.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes about 40

Number Of Ingredients 1

Ingredients

8 corn tortillas, cut into 1-inch-wide strips

Steps:

Preheat oven to 375 degrees. Spread tortilla strips in a single layer on a baking sheet. Bake until crisp and just beginning to turn golden, 5 to 10 minutes. Remove from oven, and let stand until cool. Store in an airtight container at room temperature for up to 2 days.

BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS

Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips image

Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.

Provided by Sabia

Categories Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 onion, chopped fine
1 teaspoon garlic, minced
2 -3 chicken breasts, cooked and cubed
1 (4 ounce) can diced green chilies
2 (14 1/2 ounce) cans diced stewed tomatoes (don't drain)
2 (8 ounce) cans tomato sauce
2 (15 1/2 ounce) cans black beans, drained and rinsed
2 (15 1/4 ounce) cans whole kernel corn, drained
2 cups mostly cooked long-grain rice
4 -6 cups chicken broth
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 bunch cilantro, chopped
2 limes, juice and zest of
sour cream
parmesan cheese
4 -6 flour tortillas
cooking spray or melted butter
salt
pepper

Steps:

In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
Next, add the remaining ingredients (except for the cilantro and limes).
Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
Garnish with sour cream, parmesan cheese and toasted tortilla strips.
Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
Make sure to turn strips over halfway through the baking process.

BAKED CORN TORTILLA STRIPS FOR MEXICAN SOUPS

Baked Corn Tortilla Strips for Mexican Soups image

Baked corn tortilla strips are a staple in Mexican soups - use in your favorite tortilla soup or to garnish other Mexican soups.

Provided by gem

Categories Bread Quick Bread Recipes Tortilla Recipes

Time 20m

Yield 4

Number Of Ingredients 2

Ingredients

8 (6 inch) corn tortillas
2 tablespoons avocado oil, or more as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Cut tortillas first in half, then crosswise into 1/8-inch strips. Place in a bowl and toss with oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
Bake in the preheated oven until strips are crisp and lightly browned, about 15 minutes. Remove from the oven and cool.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 23.2 g, Fat 8.5 g, Fiber 3.3 g, Protein 3 g, SaturatedFat 1 g, Sodium 23.4 mg, Sugar 0.5 g

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