I love crunchy toppings on salad. Unfortunately, most crunchy salad toppings are either higher in fat or deep fried in oil. Fortunately it’s easy to make your own CRISPY BAKED TORTILLA STRIPS with NO ADDED OIL! They add the perfect amount of crunch to a taco salad, or a burrito bowl. Crumble a few on top of my Family Friendly Vegan Enchiladas, or on top of a bowl of chili. Or just ANYWHERE you want to add a little CRUNCH!
INSTRUCTIONS:
STEP ONE: Spray a corn tortilla with a little water using a misting spray bottle. (The water makes the salt stick to the tortilla.) Sprinkle tortilla lightly with salt. (optional) Repeat with the other two tortillas. Stack the 3 salted tortillas on top of each other and cut into thin, 1/8 inch strips, using a pizza cutter.
STEP TWO: Place tortilla strips on two parchment paper lined baking sheets. (Parchment paper is the key to getting these no-oil strips perfectly crispy, and to keep them from sticking to the pan without using oil.) Bake in a pre-heated oven at 350 degrees for 7-9 minutes, or until the strips are just starting to brown lightly on the ends. (Watch closely so they don’t over brown)
STEP THREE: Remove strips from the oven and place baking sheets on cooling racks.(Strips will still be slightly pliable, but will continue to crisp further as they cool.)
STEP FOUR: Serve immediately on top of a taco salad, burrito bowl, or bowl of chili, etc., or transfer cooled strips to an airtight container for storage. (Strips should stay fresh for one to two weeks if kept airtight.)
Crispy Baked Tortilla Strips (Oil-free)
Ingredients
- 6 corn tortillas
- Sea salt (optional)
- Water in a misting spray bottle
- Parchment paper
Directions
1. Preheat oven to 350 degrees. Prepare 2 large baking sheets with a lining of parchment paper on the bottom.
2. Spray a corn tortilla with a little water using a misting spray bottle. (The water makes the salt stick to the tortilla.) Sprinkle tortilla lightly with salt. (optional) Repeat with the other two tortillas. Stack the 3 salted tortillas on top of each other and cut into thin, 1/8 inch strips, using a pizza cutter.
3. Place tortilla strips on a parchment paper lined baking sheet. (Parchment paper is the key to getting these no-oil strips perfectly crispy, and to keep them from sticking to the pan without using oil.) Bake in a pre-heated oven at 350 degrees for 7-9 minutes, or until the strips are just starting to brown lightly on the ends. (Watch closely so they don’t over brown)
4. Remove strips from the oven and place baking sheet on a cooling rack.(Strips will still be slightly slightly pliable, but will continue to crisp further as they cool.)
5. Serve strips immediately on top of a taco salad, burrito bowl, or bowl of chili, etc., or transfer cooled strips to an airtight container for storage. (Strips should stay fresh for one to two weeks, if kept airtight.)
Find this recipe and more great plant-based recipes at http://www.LittleBluePlates.com
Little Blue Plates 