Summer is officially over and the only reason that I’m accepting the idea is that I can now use my oven with joy! It’s still 85 degrees here in Orange County, but that a whole different story.
After several weeks of taco beach parties, family vacations and nacho bars I have tons of corn tortillas in my fridge and I wanted to put them to good use.
I started using a commercial brand of crispy tortilla strips a few years ago as a salad topping and fell in love with them. In fact I have a bag in my pantry that cost me about $4. Kinda pricy by worth it considering that I did not have to use my oven this summer to make them.
Here is my simple and delicious recipe that can be made in about 20 minutes including oven time.
Ingredients:
10-12 small tortillas cut into ½ inch strips
4-5 tablespoons of avocado oil
3 teaspoons chili powder
2 tablespoons of onion salt
Directions:
Preheat over to 375 degrees.
Line a baking sheet with parchment paper.
Cut corn tortillas into ½ inch strips. Add to a large bowl and sprinkle on spices. Add the oil and toss until strips are coated evenly.
Add the strips to the baking sheet and set your timer for 10 minutes. Bake until the time is up then toss the strips to make sure they bake evenly on all sides. Another 5 minutes should do.
Cool and enjoy!
