Original Post: https://www.evolvingtable.com/baked-tostada-shells/
Baked Tostada Shells
If you’re craving tostadas but don’t want to deep fry anything (or make another trip to the store), this recipe is your answer. These baked tostada shells are crispy, sturdy, and ready in under 20 minutes with just a few basic ingredients. No splattering oil. No greasy boxed shells. Just fresh, crunchy perfection straight from your oven.
Servings: 12 tostada shells
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.
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
Calories: 68kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 58mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 0.4IU | Calcium: 18mg | Iron: 0.3mg
