Tacos’ crispier, grown-up cousin 😏
Having lived in Texas my entire life — from growing up in Southeast Texas to spending four years in San Antonio — you can bet I’ve eaten my fair share of tacos in just about every form imaginable. But it wasn’t until recently that I really fell in love with tacos’ crispier, slightly more grown-up cousin… the tostada.
What I didn’t realize? You’re not stuck buying the pre-packaged, deep-fried shells from the store. There’s a ridiculously simple way to bake your own at home using just a few basic ingredients. The process is super easy too… kind of like making your own baked tortilla chips (which, if you haven’t tried yet, you absolutely should).
And once you see how simple these are to whip up, don’t be surprised if tostada night starts making a regular appearance in your house. In fact, you’ve gotta try them with my Shrimp Tostadas with Mexican Street Corn next!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Corn tortillas: Slightly thicker corn tortillas work best here. They hold up better during baking and won’t crack as easily once you start piling on toppings. Very thin tortillas can get brittle.
- Avocado oil: This is my preference over olive oil since it has a higher smoke point and handles 400°F baking better without burning. It also gives the tortillas a really clean, neutral flavor.
- Salt: A light sprinkle before baking makes a big difference. It’s a small step, but it brings out that classic tostada flavor.
- Lime juice (optional): If you want to add a little extra flavor, a quick squeeze of fresh lime right after baking gives the shells a subtle brightness that pairs especially well with shrimp or street corn toppings.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the tortillas.
Preheat your oven to 400°F. Arrange the corn tortillas in a single layer on one or two large baking sheets. (These are the large baking sheets I use so nothing overcrowds and everything actually crisps up!)
Oil and season.
Brush both sides lightly with avocado oil and sprinkle with salt.
Pro Tip: Don’t skip the oil. It’s what helps them crisp up evenly instead of drying out.
Bake until golden.
Bake at 400°F for 14-15 minutes, flipping halfway through, until crisp and lightly browned in the center. Remove from the oven and let cool slightly. If you’d like, add a small squeeze of fresh lime juice while they’re still warm for extra flavor.
FAQs
You can, but corn tortillas crisp up much better and give you that classic tostada texture. Flour tortillas tend to stay a little chewy rather than fully crisp.
Slightly thicker corn tortillas hold up better to toppings and are less likely to crack. Super-thin ones will crisp quickly, but can break more easily once loaded.
Yes! Bake them up to 2 days in advance and store in an airtight container at room temperature. If they soften slightly, pop them back in a 375°F oven for 3–5 minutes to re-crisp.
Spread a thin layer of beans or avocado first. That barrier helps prevent moisture from soaking into the shell too quickly.
Avocado oil is ideal because of its higher smoke point. It helps the tortillas crisp beautifully at 400°F without burning.
OOPS! What Did I Do Wrong?
My tostadas aren’t crispy in the center.
They likely needed a few more minutes in the oven. Make sure they’re fully golden and firm before removing. If they still feel slightly soft, bake another 2–3 minutes.
They curled up while baking.
This can happen if the tortillas are very fresh or unevenly brushed with oil. Flip halfway through baking and press gently with a spatula if needed.
They cracked when I picked them up.
They may have been overbaked or were very thin tortillas. Slightly thicker corn tortillas are more forgiving and sturdier for toppings.
Topping Ideas for Baked Tostada Shells
Once you realize how easy it is to make your own crispy tostada shells, the real fun begins… what are you piling on top?
You can go fresh and light, bold and spicy, or full-on comfort food mode depending on the night.
Here are a few ideas to get you started:
- Shrimp Tostadas with Mexican Street Corn. If you want a guaranteed winner, start here. Juicy chili-lime shrimp, creamy Mexican street corn, refried beans, and avocado piled high on a crispy shell.
- Classic Taco Tostadas. Seasoned ground beef or turkey, refried beans, shredded lettuce, diced tomatoes, cheese, and a dollop of sour cream. It’s taco night… just crunchier.
- Rotisserie Chicken Shortcut. Shredded chicken tossed with salsa verde or chipotle sauce, black beans, avocado, and cotija cheese. Weeknight dinner, handled. Or opt for Instant Pot Shredded Salsa Chicken
- BBQ Chicken. BBQ sauce, shredded chicken, red onion, cilantro, and a sprinkle of Monterey Jack. Sweet, smoky, and SO good.
- Veggie-Loaded. Instant pot refried beans, fajita veggies, roasted sweet potato cubes, avocado, and a drizzle of lime crema. Hearty enough that you won’t miss the meat.
- Breakfast Tostadas. Refried beans, scrambled eggs, crispy bacon or chorizo, avocado, and hot sauce. Weekend brunch just got upgraded.
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Baked Tostada Shells
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Equipment
Ingredients
- 10-12 corn tortillas
- 2 tablespoons avocado oil
- ¼-½ teaspoon salt
Instructions
- Preheat the oven to 400°F. Line one or two large baking sheets with parchment paper. (These are the large baking sheets I use so nothing overcrowds and everything actually crisps up!)
- Place the tortillas in a single layer on the prepared baking sheets. Brush both sides evenly with the olive oil and sprinkle lightly with salt.10-12 corn tortillas, 2 tablespoons avocado oil, ¼-½ teaspoon salt
- Bake for 14-15 minutes, flipping halfway through, until crisp, lightly golden brown, and no longer soft in the center.
- Let cool slightly before topping. The shells will continue to crisp as they cool.
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Notes
- Tortilla size: Standard 6-inch corn tortillas work best. Smaller tortillas crisp faster, while larger ones may need an extra minute or two.
- Even baking: If using two sheet pans, rotate them halfway through baking for even browning.
- Make ahead: Baked tostada shells can be stored in an airtight container at room temperature for up to 2 days. Re-crisp in a 350°F oven for 3-5 minutes if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
