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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Home-Baked Spicy Tortilla Strips Add Flavor and Crunch to Cheese-Free Chili

Posted on by Alisa Fleming in Nutrition Headlines with 0 Comments

Emily's Spicy Tortilla StripsEmily Hendrix ~ As the cooler weather settles in, my thoughts have turned to soups and stews. I have my old standby favorites, classics like Chili, Beef Stew, and Chicken Soup with Rice. Yet, as rich and hearty as they are, every soup could use a great sidekick. One of our family favorites is Spicy Tortilla Strips. Dusted with chili powder, garlic, and cumin, and quickly baked in the oven, these crunchy strips come together in just over ten minutes and add an extra jolt of taste and texture to everyday soups.

Of course, if you prefer a less spicy version, you could simply salt the tortillas instead of using the spice blend. We call those Crispy Tortilla Strips instead!

Editor's Note: Emily uses corn tortillas in the recipe below for a wheat-free option since her family avoids the top eight allergens. Corn tortillas also make an excellent compliment to chili and Mexican-inspired soups. But if desired, you can substitute your favorite flour, whole wheat, or even brown rice tortillas … whichever works best for your menu and your personal preferences or needs.

Spicy Tortilla Strips

  • 2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 12 corn tortillas
  • 2 tbsp. cooking oil

Start by putting the chili powder, cumin, garlic powder, and salt in a small bowl and mix them up a bit. Then, working on a cutting board, lightly brush both sides of the tortilla with cooking oil.

Emily's Spicy Tortilla Strips

Sprinkle the spice mixture on the tortilla. Using a pizza slicer, cut the tortilla into 1/2 inch wide strips.

Emily's Spicy Tortilla Strips

Move the strips onto a cookie sheet. When your cookie sheet is full, bake the strips at 425ºF for about 10 minutes–until the edges of the tortilla strips are beginning to brown.

Enjoy your tortilla strips with chili or another favorite soup or stew!

 

Article, recipe, and photos by Emily Hendrix, author of Sophie Safe Cooking: A Collection of Family Friendly Recipes that are Free of Milk, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish and Shellfish. Emily recently created the Sophie Safe Food Guide, a database of grocery items that is searchable by allergen. You can read more about Emily's book, online guide, and discover her blog at the Sophie Safe Cooking Website.

Emily's Spicy Tortilla Strips

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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