This past week Kiki sent me a picture text of Chicken Tortilla Soup she made with homemade tortilla strips. There’s a fine line between homemade and made from scratch and when Kiki said she made homemade tortillas, I pictured made from scratch using corn masa (which I have previously used to make homemade tamales).
Here’s an easier version that does not involve corn masa.
- olive oil
- Using a pizza cutter cut tortillas in half and then into 1/4 inch strips. Place in plastic baggie and add olive oil – enough to coat the strips. Shake the baggie to evenly distribute the oil.
- Bake on a cookie sheet covered with parchment paper at 400 degrees for 20 to 25 minutes or until the strips are golden brown.
I used (white) flour tortillas the first time and corn tortillas the second time, but this recipe would work with wheat flour tortillas too.