Baked Corn Tortilla Strips for Mexican Soups Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings:

• 8 (6 inch) corn tortillas
• 2 tablespoons avocado oil, or more as needed

Directions

Step 1: Preheat the oven to 350F (175C).

Step 2: Cut tortillas in half, then slice crosswise into 1/8-inch strips.

Step 3: Place the tortilla strips into a bowl and toss them with oil until fully coated.

Step 4: Transfer the oiled strips to a baking sheet and arrange them in a single layer.

Step 5: Bake in the preheated oven until crisp and lightly browned, about 15 minutes.

Step 6: Remove from the oven and let cool before using.

Nutrition Facts (per serving)

• Calories: 175
• Fat: 9g
• Carbs: 23g
• Protein: 3g

Nutrition Facts

Servings Per Recipe: 4

• Calories: 175
• Total Fat: 9g (11% Daily Value)
• Saturated Fat: 1g (5% Daily Value)
• Sodium: 23mg (1% Daily Value)
• Total Carbohydrate: 23g (8% Daily Value)
• Dietary Fiber: 3g (12% Daily Value)
• Total Sugars: 1g
• Protein: 3g (6% Daily Value)
• Calcium: 42mg (3% Daily Value)
• Iron: 1mg (3% Daily Value)
• Potassium: 97mg (2% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.