I’ve found that homemade tortilla strips make soup way tastier – they add more of a fresh corn tortilla taste than you can get by using chips from the store. The recipe is simple!
6 to 8 yellow corn tortillas – I use Mission extra thin small tortillas
Preheat oven to 400 degrees. Get out a cutting board, some scissors or an Ulu knife and a couple of plates out (I use paper ones for this operation :), and put some olive oil in 1 of the plates.
Use a spatula or basting brush to brush a little olive oil onto each side of the tortillas, 1 by 1.
Put the finished ones on the other plate, and salt them lightly on each side.
Cut the oiled tortillas into 1/4 inch stips. For this I use my Ulu knife – staple in every Alaskan kitchen. You can also use kitchen scissors though.
Then put the strips into a cookie sheet and pop into the oven. I find that the cooking time can vary a little depending on the pan, but somewhere around 8 to 10 minutes leaves you with a nice crunchy tortilla strip that goes great in your Taco Soup or even as a side dish with guacamole dip. Make sure the strips are completely done – they should NOT be chewy – but crunchy – so if you try one and it is chewy, make sure to bake them a couple of minutes more.
There’s no need to flip them either as I read in a cookbook – they get cooked just fine on 1 side.