Baked Tostada Shells Recipe
These baked tostada shells offer a healthier, easy alternative to traditional deep-fried versions. Crispy and sturdy, they’re made with just a few simple ingredients and ready in under 20 minutes—perfect for anyone craving fresh, crunchy tostadas without the mess and grease of frying.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 tostada shells
- Category: Snack
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Ingredients
- 10-12 corn tortillas
- 2 tablespoons avocado oil
- ¼-½ teaspoon salt
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line one or two large baking sheets with parchment paper to prevent sticking and ensure even crisping.
- Prepare tortillas: Arrange the corn tortillas in a single layer on the lined baking sheets so they don’t overlap or crowd each other, allowing proper airflow for crisping.
- Brush and season: Using a pastry brush, evenly coat both sides of each tortilla with avocado oil, then sprinkle lightly with salt to taste.
- Bake: Place the tortillas in the oven and bake for 14-15 minutes, flipping them halfway through the cook time, until they are crisp, lightly golden brown, and no longer soft in the center.
- Cool and serve: Remove the baked tostada shells from the oven and let them cool slightly on a wire rack or baking sheet. They will continue to crisp up as they cool, making them perfect for your favorite toppings.
Notes
- For the crispiest shells, avoid overlapping tortillas on the baking sheet.
- If you prefer extra flavor, you can sprinkle the tortillas with chili powder or garlic powder before baking.
- Store any leftover baked tostada shells in an airtight container at room temperature to maintain crispness.
- Use avocado oil for a high smoke point and a neutral flavor, but olive oil can also work as a substitute.
Find it online: https://zaracooking.com/baked-tostada-shells-recipe/
