|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 5g||17%|
|*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.|
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. (There's so much less of a mess than there would be with frying, for starters.)
Start with your favorite store-bought flour or corn tortillas (your choice) and all you need to do is brush them with some oil, sprinkle on salt and seasonings to your liking, and pop them in the oven. You do, however, 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 cheddar, colby, or pepper jack cheese, then top with a ranch salad dressing made with minced jalapeños and diced red peppers.
Gather your ingredients.
Preheat the oven to 400 F.
Brush the tortillas lightly with the oil using a pastry brush.
Place the tortillas in a single layer on two rimmed cookie sheets and sprinkle with salt and/or chili powder, if desired. You also can season them with cayenne pepper, cumin seed, or cumin powder or fresh herbs such as oregano or cilantro.
Bake the tortillas for 5 minutes, then turn the tortillas using spatulas or tongs, rotate the cookie sheets, and bake for 3 to 6 minutes longer until the tortillas are crispy and light brown. Use them right away or store for later use.
What Is the Difference Between a Tortilla and a Tostada?
Tostada means "toasted" and they are baked or fried tortillas that are served flat and crispy, often topped with the kinds of ingredients you'd typically put inside a tortilla for tacos. Tortillas can be reheated and warmed, but they are generally not consumed when they're crispy.
- The shells store well. Just put them in a hard-sided container and keep them 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.