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4/16/2019

Baked Tostada Shells


Easy to make Tostada Shells in less than 10 minutes, ready to be topped with your favorite toppings. Crunchy baked tostada with no messy frying, a low-calorie alternative.

Baked Tostada Shells

Make sure to start with corn tortillas that have no preservatives and just three ingredients: corn, lime, and salt. 
Arrange 12 six-inch corn tortillas in a single layer on two rimmed baking sheets lined with foil; brush both sides of each tortilla with vegetable oil (about 2 tablespoons per tray). Sea salt, lemon salt, chili powder, and cayenne can enhance the flavor of tostadas, add after applying oil.

Baked Tostada Shells

Turn tortilla over at approx. 4 minutes or until lightly brown, then flip the tortilla over in 4-5 minutes until both sides are light brown. *Every oven is different, tortillas may bake quicker or slower in your oven. 






Baked Tostada Shells
Remove from oven, and place on a paper-lined plate. Store in a plastic storage bag, baked tortilla shells are good for 4 to 5 days in the refrigerator.





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Ingredients:

1 dozen corn tortillas
4 tbsp. olive oil
1 tbsp salt

2 Baking sheets
Preheat oven 400°F

Directions:
Arrange 12 six-inch corn tortillas in a single layer on two rimmed baking sheets lined with foil; brush both sides of each tortilla with vegetable oil (about 2 tablespoons per tray).
Sprinkle lightly with salt (optional)


Turn tortilla over at approx. 4 minutes or until lightly brown, then flip onto other side 4-5 minutes until both sides are light brown. *Every oven is different, tortillas may bake quicker or slower in your oven. 

 Remove from oven, and place on a paper-lined plate.

Store in plastic storage bag, good for 4-5 days in refrigerator.



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