Cut corn tortillas into thin 1/4'' strips.: The moment your knife slides through the corn tortillas you should notice a clean, dry texture, not a gummy one, which means they will crisp well. Thin 1 4 inch strips ensure even cooking and a satisfying snap. Use a sharp knife or kitchen shears to make tidy cuts, and stack the tortillas to keep the strips consistent. A mistake here is making the strips uneven; thicker pieces will remain chewy while thin ones burn, so take the time to cut uniformly.
Heat pan or skillet to medium-high heat. Add the olive oil and tortilla strips and cook for until golden, about 3-4 minutes. Sprinkle with a pinch of salt.: When the pan reaches medium high you should see the oil shimmer and feel a gentle heat if you hover your hand a few inches above it. As the olive oil meets the strips, they will sizzle lightly and begin to brown at the edges, releasing a toasty aroma. Turn them frequently so they color evenly and lean on sight and sound rather than the clock. If the oil smokes, it is too hot and will make the strips bitter, so reduce heat immediately. A common error is overcrowding the pan which causes steaming and limp strips, so work in batches for crisp results.
To bake: Toss tortilla strips with olive oil and bake in a 400 F oven for about 10 minutes or until golden. Sprinkle with a pinch of salt.: After the strips come out of the pan and while they are still warm, sprinkle with a pinch of salt so the crystals cling and dissolve slightly. Warm salt enhances flavor more effectively than cold salt. You will notice the oil sheen fade and the salt settle into the tiny ridges of the crisped surface. Avoid oversalting, which can mask the gentle corn flavor and make the strips unpleasantly salty when paired with other seasoned dishes.
To bake: Toss tortilla strips with olive oil and bake in a 400 F oven for about 10 minutes or until golden : In the oven method, the olive oil again helps conduct heat and promotes even color, while the dry oven environment crisps the strips uniformly. Toss them on a rimmed sheet so air circulates around each strip, and check at the 8 minute mark since ovens vary. You will see edges change from pale to golden brown and a dry, crunchy sound when two strips click together. The main pitfall is leaving them too long, which will quickly turn golden into burnt, so watch closely in the final minutes.
Sprinkle with a pinch of salt: As with the fry method, finishing with a pinch of salt when the strips are hot ensures the seasoning adheres. You will smell that faint roasted corn and notice the texture change from warm and fragile to crisp and light. If storing, let them cool fully to room temperature before sealing, as trapping steam will make them soggy.
