Baked Crisp Tostada Shells

Baked Tostada Shells
The Spruce
  • Total: 12 mins
  • Prep: 2 mins
  • Cook: 10 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
307 Calories
13g Fat
42g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 307
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 942mg 41%
Total Carbohydrate 42g 15%
Dietary Fiber 5g 17%
Protein 6g
Calcium 125mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This baked crisp tostada shell recipe is an easy way to make the base for tostadas or taco salads in the oven. Instead of frying flour or corn tortillas, they are baked so they are better for you and easier to make too. You do have to keep an eye on the tortillas as they bake because you don't want them to get too brown or burn.

Use these shells for the obvious—tostadas—but also for serving a Tex-Mex-style salad. Pile in some greens, avocados, and cubes of Pepper Jack cheese, then top with a ranch salad dressing made with minced jalapeños and diced red pepper.


  • 4 to 6 flour tortillas (or corn tortillas)
  • 2 tablespoons peanut oil
  • Salt (to taste, and/or chili powder)
  • Optional: cayenne pepper
  • Optional: cumin
  • Optional: oregano
  • Optional: cilantro

Steps to Make It

  1. Gather your ingredients.

    Baked crisp tostada shells ingredients
    The Spruce
  2. Preheat the oven to 400 F.

  3. Brush the tortillas lightly with the oil using a pastry brush

    Pastry brush, butter and tortiallas
    The Spruce 
  4. Place the tortillas in a single layer on two cookie sheets and sprinkle with salt and/or chili powder, if desired. You also can sprinkle them with optional spices like cayenne pepper, cumin seed, or cumin powder or fresh herbs like oregano or cilantro.

    Tortillas on a baking sheet with pepper
    The Spruce
  5. Bake the tortillas for 5 minutes, then turn the tortillas using spatulas or tongs, rearrange the cookie sheets, and bake for 3 to 6 minutes longer until the tortillas are crisp and light brown. Use right away or store for later use.

    Baked Crisp Tostada Shells
    The Spruce
  6. Enjoy!


  • The shells store well. Just put them in a hard-sided container and keep at room temperature up to three days.
  • For longer storage, you can freeze them up to three months.
  • When ready to use, let them thaw at room temperature. If the shells are no longer crisp, heat them in a 400 F oven for a few minutes and they will be as crisp as the day you baked them.