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!
- 5-6 corn tortillas
- olive oil
- salt (optional)
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.
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.
Calories: 141kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Sodium: 29mg | Potassium: 120mg | Fiber: 4g | Calcium: 53mg | Iron: 0.8mg