Crispy Tortilla Strips (Edit recipe)

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The perfect topper for my Chicken Tortilla Soup, Cafe Rio Salads or even just to snack on! They're quite easy to make and great to have on hand.

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PREP TIME

10 minutes

COOK TIME

4 minutes to 5 minutes

INGREDIENTS

4

Serves: 2-4

Ingredients

4 - 6 whole Corn Tortilla, raw
3 - 4 tsp Real Salt - Redmond
.5 - 1 tsp Chipotle Powder, optional
.75-1 cup Avocado Oil

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Carefully cut tortillas into strips, approximately ⅓- ½“ wide, I use my pizza cutter for ease, but a sharp knife will work as well.
Warm up avocado oil in a sauce pan (you'll need about 1" of oil, so the narrower the pan the less avocado oil you'll need. I used a smaller saucepan, so I ended up using just under 1 cup of oil.
Heat oil up to approximately 375°, and fry strips in smaller batches until golden brown. Remove with a spider strainer to a heatproof bowl line with paper towels and sprinkle with salt and chipotle powder (if using) while warm, then to a final serving dish.
Repeat with all the strips and enjoy!

Notes

If you're going to make a double batch you will need to use a larger pan to fry them as well as more avocado oil

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	982
Fat:	86 g
Carbohydrates:	40 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	2820 mg
Fiber:	6 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated for total recipe.