Kirkland tortilla strips contain inflammatory seed oils (corn, sunflower, safflower, canola) that promote inflammation. This DIY version replaces those with heart-healthy avocado oil, uses organic masa harina instead of conventional ground corn, and eliminates any processing additives for a cleaner, more nutritious snack.
Based on: Tortilla Strips
· Makes approximately 35 servings
· Serving: 1 oz (28g) - about 15-20 strips
Why This Recipe is Seed Oil Free
Commercial Tortilla Strips from Kirkland Signature often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Tortilla Strips may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic white masa harina
454g (1 lb bag) · Bob's Red Mill Organic Masa Harina
Primary base ingredient that provides the corn flavor and structure when hydrated and formed into tortillas
High smoke point healthy fat for frying that won't oxidize at high temperatures like seed oils do
Sea salt
15g (1 tablespoon) · Redmond Real Salt
Enhances corn flavor and provides the signature salty taste of commercial tortilla chips
Filtered water
300ml (1.25 cups) · Filtered tap water
Hydrates the masa harina to form workable dough that can be rolled thin and cut into strips
Instructions
Step 1. In a large mixing bowl, combine 454g masa harina with 8g (2 teaspoons) of the sea salt. Whisk together thoroughly for 30 seconds to ensure even salt distribution - this prevents some tortillas from being too salty while others are bland.
Step 2. Create a well in the center of the dry ingredients. Pour in 280ml warm water (reserve 20ml for adjustments). Using a wooden spoon, gradually incorporate the flour into the water, stirring in one direction for 2-3 minutes until a shaggy dough forms. The dough should hold together when squeezed but not be sticky. Add remaining water 1 tablespoon at a time only if needed - too much water makes rolling difficult.
Step 3. Turn dough onto a clean surface and knead for 4-5 minutes until smooth and elastic. The dough should feel slightly firm but pliable, like playdough. Wrap in plastic and rest for 30 minutes - this hydrates the corn flour fully and makes rolling much easier. Skip this step and your tortillas will crack.
Step 4. Divide dough into 16 equal portions (about 45g each). Keep portions covered with damp cloth while working. Roll each piece between parchment paper into a thin circle, about 8 inches diameter and 1-2mm thick. Thinner tortillas become crispier, but too thin and they'll break apart. Use a pizza cutter to slice each tortilla into 1/2 inch wide strips.
Step 5. Heat avocado oil in a heavy-bottomed pot or deep skillet to 350°F (175°C) - use a thermometer for accuracy. Oil that's too cool makes greasy chips; too hot burns them before they crisp. Fry strips in small batches for 2-3 minutes until golden brown and crispy, turning once halfway through. They should bubble vigorously at first, then bubbling slows when moisture evaporates.
Step 6. Remove with slotted spoon and immediately drain on paper towels. While still warm, sprinkle with remaining sea salt (about 7g total across all batches). Taste and adjust salt as needed. Cool completely before storing - any residual heat creates condensation that makes them soggy.
Storage
Store in airtight container at room temperature for up to 1 week. For maximum crispness, add a food-safe silica gel packet or store with a slice of bread (changed daily) to absorb moisture. Freeze for up to 3 months in freezer bags.
Cost Comparison
Cost per serving (homemade)$0.20
Cost per serving (store-bought)$0.35
Savings43%
Higher upfront cost due to premium organic ingredients and avocado oil, but bulk buying dramatically reduces per-serving costs. The avocado oil investment pays for itself over multiple batches while providing superior nutrition.