These Chili & Cumin Tortilla Strips offer a delightful crunch and a burst of warm, earthy flavor that elevates any bowl of soup or chili. Made from simple corn tortillas, they are fried until golden and crisp, then tossed with a fragrant blend of toasted chili powder and ground cumin. The result is a savory, slightly spicy topping that adds texture and depth to your meal. Whether served over black bean soup, avocado toast, or enjoyed on their own as a snack, these strips are an easy, homemade alternative to store-bought chips. They come together in just minutes using pantry staples, making them a convenient addition to weeknight dinners or party platters. The toasting of the spices enhances their aroma, ensuring every bite is flavorful and satisfying.
Chili & Cumin Tortilla Strips
Description
These Chili & Cumin Tortilla Strips offer a delightful crunch and a burst of warm, earthy flavor that elevates any bowl of soup or chili. Made from simple corn tortillas, they are fried until golden and crisp, then tossed with a fragrant blend of toasted chili powder and ground cumin. The result is a savory, slightly spicy topping that adds texture and depth to your meal. Whether served over black bean soup, avocado toast, or enjoyed on their own as a snack, these strips are an easy, homemade alternative to store-bought chips. They come together in just minutes using pantry staples, making them a convenient addition to weeknight dinners or party platters. The toasting of the spices enhances their aroma, ensuring every bite is flavorful and satisfying.Ingredients
Directions
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Preheat your oven to 235&# 194;°F (113ðC).
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Cut six 7-inch corn tortillas in half, then cut each half crosswise into 1/2-inch wide strips.
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Place the chili powder in a small ovenproof dish and toast in the preheated oven, stirring occasionally, for 8 minutes until fragrant but not browned.
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Remove the chili powder from the oven and transfer it to a small bowl.
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Add the ground cumin to the toasted chili powder and mix well to combine.
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In a large heavy skillet, heat vegetable oil to a depth of 3/4 inch until it reaches 375ðF (190ðC).
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Fry the tortilla strips in batches, stirring gently, for 30 seconds to 1 minute, or until they are golden and crisp.
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Using a slotted spatula, transfer the fried strips to paper towels to drain excess oil.
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Arrange the drained tortilla strips in a single layer on a baking pan.
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Sprinkle the chili-cumin spice mixture evenly over the hot tortilla strips.
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Toss the strips gently to coat them evenly with the spices.
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Keep the seasoned tortilla strips warm in a 250ðF (120ðC) oven until ready to serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 27.5kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 173.2mg8%
- Total Carbohydrate 4.3g2%
- Dietary Fiber 2.9g12%
- Sugars 0.6g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
