Baked Tostada Shells

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Hey there! If you’re looking for a tasty and versatile dish that you can enjoy anytime, you can’t go wrong with tostadas. By making your own tostada shells at home, you have full control over the ingredients and can ensure a healthier option compared to store-bought versions.

In just under 10 minutes, you will have perfectly crunchy tostada shells that are ready to be piled high with all your favorite toppings. Whether you prefer classic toppings like beans, cheese, and salsa, or more adventurous options like grilled shrimp or pulled pork, the possibilities are endless. The magic here? tostada shells are baked giving you a guilt-free crunch without skimping on flavor or crunchiness!

So next time you’re craving a crunchy and satisfying meal, whip up these easy homemade tostada shells and get creative with your toppings!

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Ingredients for Tostada Shells

• Corn Tortillas – Corn tortillas that have just three ingredients: corn, lime, and salt are best choice.
• Cooking oil – vegetable oil, olive oil, or canola oil
• Optional: Sea salt, lemon salt, chili powder or cinnamon sugar

How to Make Baked Tostada Shells

• Arrange 12 six-inch corn tortillas in a single layer on two rimmed baking sheets lined with foil; brush both sides of each tortilla with vegetable oil (about 2 tablespoons per tray). 

• Sea salt, lemon salt, chili powder, and cayenne can enhance the flavor of tostadas, add after applying oil.

Turn the tortilla over at approx. 4 minutes or until lightly brown. Flip the tortilla over in 4-5 minutes until both sides are light brown.

*Every oven is different, tortillas may bake quicker or slower in your oven. 

Remove from oven, and place on a paper-lined plate. 

Tostada shells are perfect for huevos rancheros, chicken tinga tostadas, ground beef tostadas, aguachile, and many more dishes!

Storing

Store leftover tostada shells at room temperature in an airtight container or resealable plastic bag for up to one week.

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Baked Tostadas Shells

Eunice Huerta

Easy to make Tostada Shells in less than 10 minutes, ready to be topped with your favorite toppings. Crunchy baked tostada with no messy frying, a low-calorie alternative.

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Prep Time 5 minutes mins

Cook Time 9 minutes mins

Total Time 14 minutes mins

Course dinner

Cuisine Mexican

Ingredients

  

1x2x3x

• 1 dozen corn tortillas
• 4 tbsp. olive oil
• 1 tbsp salt

Instructions

 

• Preheat oven 400°F
• Arrange 12 six-inch corn tortillas in a single layer on two rimmed baking sheets lined with foil; brush both sides of each tortilla with vegetable oil (about 2 tablespoons per tray).
• Sprinkle lightly with salt (optional)
• Turn the tortilla over at approx. 4 minutes or until lightly brown, then flip onto the other side for 4-5 minutes until both sides are light brown. *Every oven is different, tortillas may bake quicker or slower in your oven.
• Remove from oven, and place on a paper-lined plate.
• Store in a plastic storage bag, good for one week at room temperature

Keyword baked tostada shells, tostadas, baked corn tortillas

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