These crispy, zingy little bits of goodness are a perfect combination of ingredients that will enhance the flavor of and add great texture to soups or salads.
I made these today to use as a topping for taco soup. I like to put a generous amount of grated cheese over the top of my soup and then add these crispy tortilla strips before I dig into it!
They are so much more flavorful than the store-bought variety and aren’t hard to make. Give them a try the next time you make something they would go well with!
4 soft taco size Mission flour tortillas
2 teaspoons taco seasoning mix
1 generous dash Worcestershire sauce
1 dash Frank’s Hot Wings Buffalo sauce (about a half teaspoon, or to taste)
½ teaspoon salt, plus extra
¼ cup olive oil
Combine liquid ingredients (olive oil, worcestershire, buffalo sauce) in a bowl and whisk together.
Combine and mix together taco seasoning and ½ teaspoon salt in a separate small bowl and then add to olive oil mixture and whisk. Set aside.
Preheat oven to 375 degrees.
Prepare tortillas by cutting into narrow strips and then cutting the strips into whatever lengths you want individual pieces to be. Shorter ones are better for soups, but you can make them any length you wish. I used a pastry wheel to cut mine with.
Place the strips into a gallon size zip lock bag and then whisk the liquids one more time before pouring into the bag over the strips. Seal the bag and gently move the bag around until all the strips are coated with the liquid spice mixture. You can add a little more olive oil to the bag if necessary, but I have never had to do that.
Dump the bag of strips onto a sheet pan and spread them out evenly, as single-layered as possible.
Bake for 5 minutes. Remove from oven and gently toss and move around in pan using a spatula.
Return to oven and bake an additional 4 to 5 or so minutes. Repeat this process until the strips are baked to the degree of crispiness you prefer. I baked and turned mine three times, twice as described above, then the last time, I turned to oven to the low broil setting (leaving the pan on the center rack) and broiled them for about 2 minutes just to get them as crispy as I wanted them to be.
Immediately after removing from oven, sprinkle with a little more salt. Use a spatula to remove them from the sheet pan onto a layer of dry paper towels to cool completely.
This recipe can easily be doubled, and you can store any leftovers in a plastic container or zip lock bag and keep at room temperature.
You can also adjust the ingredients, such as the buffalo sauce, to suit your taste. Don't be afraid to use different seasonings! I use many different combinations... Hidden Valley Spicy Ranch Dip & Dressing dry mix, or Italian dressing dry mix with garlic powder and dried Italian seasonings are both great combinations for salads. Just mix them with the olive oil instead of the ingredients listed here.
For a sweet snack, toss them in melted butter and then add a cinnamon/sugar coating to the bag. They're so good!!!