Golden brown crispiness in every bite. Make a batch of homemade baked tostada shells and keep them on hand for easy meals. Load them up with your favorite taco fillings for dinner or top them with eggs and salsa for breakfast.
Why you’ll love them
▪️ These homemade baked tostada shells deliver a satisfying and irresistible crunch with every bite. Perfectly golden brown and seasoned to suit your tastebuds.
▪️ Tostadas shells are so versatile. Serve them for dinner, topped with turkey taco meat or with flaked cooked salmon and guacamole. Or top them with black bean dip, scrambled eggs and salsa for breakfast.
▪️ Baking the tostada shells at home allows for better control over ingredients. With a light coating of cooking spray (I used avocado oil cooking spray) and a sprinkle of salt, you can achieve the crispy texture without excess oil.
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Tips for making this recipe
- Easy on the coating: Make sure to evenly coat the corn tortillas with cooking spray, but don’t overdo it. If the tortillas are saturated with cooking spray or oil, they won’t crisp properly.
- Watch carefully: Keep an eye on the oven. Baking times can vary, so aim for golden brown tortillas that are starting to harden.
- Let them rest: Let the tostada shells after baking. They will continue to crisp up as they cool.
- Rotate for Even Crispiness: Halfway through the baking time, flip the tortillas. If you’re using more than one baking sheet, also rotate them between the oven racks.
Ingredients for homemade tostada shells
- Corn tortillas: Use your favorite brand of store-bought corn tortillas.
- Cooking spray: Use an oil-based cooking spray. I prefer avocado cooking spray for this recipe.
- Salt: Use kosher salt or sea salt.
See recipe card below for full ingredients list & recipe directions.
How to make tostada shells
- Prep the oven: Preheat the oven to 400 degrees F. If you’re using more than one baking sheet, place one rack in the lower third of the oven and another in the other third. Avoid placing the lower rack in the lowest position so that the tortillas don’t burn.
- Prep the tortillas: Arrange the corn tortillas in a single layer on a large baking sheet. If there’s not enough room, use two baking sheets. Light coat one side of the tortillas with cooking spray and sprinkle with salt. Flip over the tortillas and repeat with additional cooking spray and salt.
- Bake the tostadas: Bake the tostadas for 5 to 6 minutes, then flip them over and bake until golden brown and starting to harden, an additional 5 to 10 minutes. Watch carefully so they dont’ burn! If you’re using two baking sheets, rotate them to the opposite oven rack halfway through baking.
- Cool the tostadas: Allow the tostadas to cool. They’ll crisp up as they cool down. Serve!
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Make-Ahead and Storage
Prepare the tostada shells in advance and store them in an airtight container for up to 1 week.
Before storing, cool the tostadas to room temperature. If they are placed in a container or bag when still warm, they will produce steam, which will soften the tostadas.
Once cool, transfer the baked tostada shells to an airtight container or large ziplock bag. Store them at room temperature.
How to serve tostadas
Baked tostada shells are incredibly versatile. Here are a few serving ideas…
Frequently Asked Questions
Yes, you can reheat them to revive the crispiness and warm them up. Pop them in the oven for a few minutes or air fryer until they are warm. It should just take a few minutes.
Yes, if you use corn tortillas, they are naturally gluten-free. However, always double-check the ingredients on your tortilla packaging to be certain.
Yes, you can! Use smaller corn tortillas and adjust the baking time accordingly for cute, mini tostada shells that are perfect for appetizers or snacks.
Other Recipes You’ll Love
If you make this recipe, please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and comment underneath the recipe card below. Thank you!
Printable Recipe
Baked Tostada Shells
Golden brown crispiness in every bite. Make a batch of homemade baked tostada shells and keep them on hand for easy dinners and breakfasts.
Servings: 6 Servings
Calories: 57kcal
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Instructions
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Preheat the oven to 400 degrees F. If you’re using more than one baking sheet, place one rack in the lower third of the oven and another in the other third. Avoid placing the lower rack in the lowest position so that the tortillas don’t burn.
-
Arrange the corn tortillas in a single layer on a large baking sheet. If there’s not enough room, use two baking sheets. Light coat one side of the tortillas with cooking spray and sprinkle with salt. Flip over the tortillas and repeat with additional cooking spray and salt.
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Bake the tostadas for 5 to 6 minutes, then flip them over and bake until golden brown and starting to harden, another 5 to 10 minutes. Watch them carefully so they don’t burn! If you’re using two baking sheets, rotate them to the opposite oven rack halfway through baking.
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Cool the tostadas to room temperature. They’ll crisp up further as they cool down. Serve!
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1shell | Calories: 57kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Sodium: 157mg | Fiber: 2g | Sugar: 0.2g
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
