These Chipotle Lime Tortilla Strips are perfect for adding to salads and soups!
What a busy past few weeks I have had! I hope every one’s Thanksgiving went well, and you were able to visit family and friends like I did!
I was so excited to spend time in an actual kitchen again. My sister-in-law has a great big kitchen that she so willingly let me cook to my hearts desire.
One dish I just had to prepare for my family was my Slow Cooker Sweet Pulled Pork Salad with Spicy Tomatillo Dressing. It is a favorite of everyone. One thing to top of these tasty salads are some crispy tortilla strips.
They are so easy to make, you’ll wonder why you didn’t think of this before!
I really wanted to get a picture of the salads put together with the tortilla strips as the topping, but with as big of a family as I have, the food was dished out and eaten before I could unzip my camera case!
Start off my piling about 6 to 8 corn tortillas on top of one another.
With a brush, coat the tortillas on both sides with olive oil.
Use a large sharp knife, or a pizza cutter to cut strips from the pile.
Lay the strips on a wire rack over a lined cookie sheet. Make sure to space them out.
Bake at 400 degrees for 6 to 8 minutes or until golden brown and crispy.
These little guys give any salad a nice kick of smokey and sweet crunch.
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Chipotle Lime Tortilla Strips
Instructions
- Preheat oven to 400 degrees F.
- Brush tortillas with olive oil and stack in a pile. Cut the tortilla into thin strips. Place strips on a wire rack over a foil lined baking sheet.
- Sprinkle lightly with the ground chipotle chile powder, and lime juice {or lime salt}, and finally salt. Bake for 6-8 minutes or until golden brown and crispy.
I just made a resolution to learn how to cook this year. I think I'm going to need your blog's help. These look amazing. Thanks!
www.lifewiththelittlebird@blogspot.com
-Carly