Crisp Tortilla Strips & Blistered Soft Tortilla Squares
Two textures from eight corn tortillas: shatter-crisp oven strips seasoned hot, and soft leopard-charred squares off the griddle.
- corn tortillas8
- neutral oil, such as grapeseed or canola2 tbsp
- kosher salt
- 1
Heat the convection oven to 375°F. Warm the neutral oil slightly (a few seconds in the microwave or a warm spot). Cut 4 tortillas into thin, even strips and toss in a bowl with the warm oil until each is lightly coated.
375°F - 2
Spread the strips in a true single layer on a half sheet pan with space between them — crowd them and they steam. Bake 12–15 minutes, rotating the pan halfway, until deep golden and crisp.
375°F - 3
The moment the strips come out, hit them with a pinch of kosher salt from a height while still glistening. Cool on the pan — they crisp further as they sit.
- 4
Cut the remaining 4 tortillas into squares. Set the carbon-steel griddle over a double burner (or on the grill for a hint of smoke) and heat until nearly smoking. Warm each square 10 seconds per side just to relax it.
high - 5
Char the squares 1–2 minutes per side, pressing briefly for full contact, until blistered with leopard spots but still soft and foldable. Stack under a towel to hold their warmth and pliability until serving.
high
The crunch won't survive a microwave. Prep the components (sauce, filling, base) ahead, and fry or crisp the day you eat it — or reheat in an oven / air-fryer, never the microwave.
Home: Re-crisp in the air-fryer at 400°F for 4–6 min — comes back like fresh. Don't microwave it.
On the go: Microwave only here — the crunch won't survive it. Eat the crispy parts cool (sauce on the side) and microwave just the base, or bring a toaster/air-fryer day.
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