New This Month

Chili-Lime Tortilla Strips

Use yesterday's bread today. Top salad or soup with Oregano-Parmesan Croutons or crunchy tortillas, coat cutlets with Smoky Spanish Breadcrumbs, or make Simple Crostini.

Source: Everyday Food, April 2011


  • 4 flour tortillas
  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 teaspoons chili powder
  • 1 tablespoon finely grated lime zest
  • 2 tablespoons lime juice
  • Coarse salt and ground pepper


  1. Preheat oven to 350 degrees. Cut tortillas into 3/4-inch-wide strips. On a rimmed baking sheet, toss with olive oil, chili powder, and lime zest and juice. Season with salt and pepper. Bake in a single layer until strips are toasted and crisp, about 18 minutes, tossing halfway through.

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