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Chili & Cumin Tortilla Strips

Chili & Cumin Tortilla Strips recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 27.5
Dietary: Vegan, Vegetarian
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
  • 2 tablespoon Chili powder
  • 1 1/2 teaspoon Ground cumin
Directions
  1. 1
    Preheat your oven to 235&# 194;°F (113°C).
  2. 2
    Cut six 7-inch corn tortillas in half, then cut each half crosswise into 1/2-inch wide strips.
  3. 3
    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.
  4. 4
    Remove the chili powder from the oven and transfer it to a small bowl.
  5. 5
    Add the ground cumin to the toasted chili powder and mix well to combine.
  6. 6
    In a large heavy skillet, heat vegetable oil to a depth of 3/4 inch until it reaches 375°F (190°C).
  7. 7
    Fry the tortilla strips in batches, stirring gently, for 30 seconds to 1 minute, or until they are golden and crisp.
  8. 8
    Using a slotted spatula, transfer the fried strips to paper towels to drain excess oil.
  9. 9
    Arrange the drained tortilla strips in a single layer on a baking pan.
  10. 10
    Sprinkle the chili-cumin spice mixture evenly over the hot tortilla strips.
  11. 11
    Toss the strips gently to coat them evenly with the spices.
  12. 12
    Keep the seasoned tortilla strips warm in a 250°F (120°C) 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.

Keywords: tortilla strips, corn tortillas, chili powder, cumin, crispy, garnish, soup topping, mexican snack, vegan, homemade chips, fried tortillas, spicy snack, easy recipe, quick appetizer, pantry staples, crunchy, savory, weeknight dinner, party food, chili garnish
Read it online: https://www.chefs-mate.com/recipe/chili-cumin-tortilla-strips/