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.
How to Make 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.
Turn the 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.
