How To Make Baked Tostada Shells

4.75 from 4 votes

How To Make Baked Tostada Shells

Coat corn tortillas in olive oil cooking spray and sprinkle with kosher salt, then bake in high heat until golden and crispy. These tostada shells are made with just 3 ingredients in 20 minutes! Use them to make all of your favorite, delicious tostadas. You can even break them apart and enjoy as homemade tortilla chips.

Prep Time4

Cook Time14

Total Time18

Cuisine: Mexican

Keyword: Dairy Free, Gluten Free, Tostada Shells, Vegan

Servings: shell

Calories: 55kcal

Author: Stacey Adams

Equipment

1 Large baking sheet *I normally use a 13 x 18" sheet

Ingredients

6 corn tortillas *white or yellow corn tortillas
Olive oil cooking spray *see note below
Kosher salt to taste *see note below

Recipe notes:

Cooking spray: olive oil or avocado cooking spray are good options. Just make sure you use a high smoke point oil so you don't cloud up the oven. If you don't have spray, you can use a pastry brush to apply a thin layer of oil to each tortilla.

Kosher salt: sea salt or regular salt can be substituted. I like using a larger grain salt because it's more forgiving and adds nice texture/crunch.

General: be sure that shells bake long enough. They need to turn a nice, golden color! If under baked, they may be chewy or stiff. Keep in mind, as shells cool they'll become a little more crunchy.

Instructions

Preheat oven to 400°F.
Arrange corn tortillas in a single layer on your baking sheet.
Lightly coat corn tortillas with olive oil cooking spray and sprinkle with kosher salt. Be sure to cover both sides.
Place an oven-safe wire baking rack on top of the tortillas to keep them flat (the little "feet" on the wire rack should be pointing up). It's not a big deal if you don't have a rack, just know the shells will curl some while baking.
Bake tortillas for 6-7 minutes. Flip them over and bake 6-7 more, until golden.
Remove tostada shells from the oven and allow them to cool. Cover them with all of your favorite tostada toppings and enjoy!

Storing leftover shells:

Allow leftovers to cool completely and place them in an airtight container or Ziploc bag. Store at room temperature for up to a week. Do not refrigerate (this can lead to sogginess).

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