Baked Crisp Tostada Shells

Round baked tostada shells stacked on a plate

The Spruce Eats / Julia Hartbeck

Prep: 2 mins
Cook: 10 mins
Total: 12 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
303 Calories
10g Fat
45g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 303
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 581mg 25%
Total Carbohydrate 45g 16%
Dietary Fiber 3g 10%
Total Sugars 0g
Protein 7g
Vitamin C 0mg 0%
Calcium 32mg 2%
Iron 3mg 15%
Potassium 106mg 2%
*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. (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.


  • 4 to 6 flour tortillas (or corn tortillas)

  • 2 tablespoons peanut oil

  • Salt, to taste

  • Chili powder, to taste, optional

  • Pinch cayenne pepper, optional

  • Pinch cumin, optional

  • 1 teaspoon fresh oregano, chopped, optional

  • 1 teaspoon fresh cilantro, chopped, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for baked crisp tostada shells recipe gathered

    The Spruce Eats / Julia Hartbeck

  2. Preheat oven to 400 F. Brush tortillas lightly with oil using a pastry brush

    Tortillas, oil in a bowl, and pastry brush on a large cutting board

    The Spruce Eats / Julia Hartbeck

  3. Place tortillas in a single layer on two rimmed cookie sheets and sprinkle with salt and/or chili powder, if desired. You also can season with cayenne pepper, cumin seed or cumin powder, or fresh herbs such as oregano or cilantro.

    Tortillas sprinkled with herbs and spices on a baking sheet

    The Spruce Eats / Julia Hartbeck

  4. Bake tortillas for 5 minutes, then turn tortillas using spatulas or tongs, rotate the cookie sheets, and bake for 3 to 6 minutes longer until tortillas are crispy and light brown.

    Irregularly browned baked tostada shells on a baking sheet

    The Spruce Eats / Julia Hartbeck

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.