Stack of tostadas after baking
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4.7 from 13 votes

Baked Tostada Shells

Here's an easy way to bake some tostadas at home -- you still get a crunchy tostada shell but without frying them! 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2
Calories: 141kcal
Author: Mexican Please

Ingredients

  • 5-6 corn tortillas
  • olive oil
  • salt (optional)

Instructions

  • Preheat the oven to 350F.
  • Spread out the corn tortillas on a baking sheet.  Drizzle some oil across the tortillas and use your fingers to spread it around, creating a thin layer.  Do the same on the second side.  I usually eyeball the amount of oil, but a heaping teaspoon is usually enough to coat both sides of all six tortillas. 
  • Bake the first side in the oven for 4 minutes.  Flip the tortillas and bake for an additional 4 minutes or until they are turning golden brown.   If using thicker tortillas they will probably need to bake for an additional 1-2 minutes per side. 
  • Serve immediately. 

Notes

When possible, try to use thin tortillas for baked tostadas.   Sometimes you'll find tortillas labeled "for frying" and these are a good option as they are typically thinner and have less moisture.  You can still get a good result with thicker tortillas but they might need a longer baking time. 
You could also use a pastry brush to spread the oil around.
 

Nutrition

Calories: 141kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Sodium: 29mg | Potassium: 120mg | Fiber: 4g | Calcium: 53mg | Iron: 0.8mg