How to Make Baked Tortilla Strips

Our Best Bites is my new very favorite cookbook written by the authors of one of my very favorite blogs. My sweetie picked it up for me at Costco and I've been cooking up a storm ever since. So many great recipes!

Like this tomato soup. It's made with sun dried tomatoes, basil, cream cheese - oh, wow!

And they are the first cookbook authors that explained making a lattice pie crust in a way I could grasp:

But my very favorite recipe so far is Black Bean Soup, it's a Brazillian recipe that tastes sort of like a burrito in a blender... only AWESOME! The flavors of green chilies, beef broth and black beans mingle into a dish with tremendous depth. And it only has 125 cals per cup without add-ons!!!

(yeah, I was getting carried away with my food styling last night)

I think most people deep fry tortilla strips to top soups and salads with, but I HATE deepfrying. So I came up with a way of baking the tortilla strips that is delicious.

First, roll up a tortilla into a tube, like this:

Using a sharp knife, cut tortilla into thin slices:

Spread them out on a baking sheet. Spray with cooking spray and sprinkle with salt:

Bake until lightly browned and starting to crisp. I hesitate to give you a time on this because you can bake them for five minutes at 400 degrees, one minute on broil or 10+ minutes at 350. My advice to you is to keep a close eye on them and stir them part way through. They burn extremely easily.

When they are done they'll still be pliable. Don't worry, they harden as they cool.

What's great about these tortilla crisps is that they turn into a noodle(ish) when stirred into soup. 

Hope you give them a try and check out the Our Best Bites cookbook if you see it. 

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