Seasoned Tortilla Strips Receita

Crispy, seasoned tortilla strips – the perfect crunchy topping for salads, soups, or a delicious snack on their own! This quick and easy recipe (adapted from Epicurious) delivers big flavor with minimal effort. You can even reduce the oil for a lighter version without sacrificing taste. Makes a great appetizer or side dish. Get ready to enjoy the irresistible crunch!

Preparo 10 min
Cozimento 25 min
Calorias 142.8 kcal
Proteína 3g
Avaliação Seja o primeiro
Seasoned Tortilla Strips 54

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Equipe editorial de cozinha da Forktionary

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Seasoned Tortilla Strips

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Como fazer Seasoned Tortilla Strips

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Cut tortillas into 1/2-inch wide strips.
  3. In a large bowl, toss tortilla strips with 2 tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Spread tortilla strips in a single layer on the prepared baking sheet.
  5. Bake for 12-15 minutes, flipping halfway through, until golden brown and crispy.
  6. Remove from oven and let cool completely before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

1g

Fat

5g

Carbs

5g

Perguntas frequentes

Quanto tempo leva para fazer Seasoned Tortilla Strips?

Seasoned Tortilla Strips leva cerca de 35 minutos do início ao fim — aproximadamente 10 minutos de preparo e 25 minutos de cozimento.

Quantas calorias tem Seasoned Tortilla Strips?

Seasoned Tortilla Strips tem aproximadamente 142.8 calorias por porção, com cerca de 3 g de proteína, 5 g de carboidratos e 13 g de gordura.

De quais ingredientes preciso para Seasoned Tortilla Strips?

Os principais ingredientes de Seasoned Tortilla Strips são Vegetable Oil, Chili Powder, Ground Cumin, Cayenne Pepper, 6 Inch Corn Tortillas, Salt. Veja a lista completa com as medidas acima.

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