Toasted Corn Tortilla Strips

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

  • Yield: Makes about 40

Source: Martha Stewart Living, January 2004

Ingredients

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

Directions

  1. 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.

Cook's Notes

Store the strips in an airtight container at room temperature for up to two days.

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