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April 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.


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.


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. 






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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