Homemade tostada shells
Making tostada shells at home is easy and fast! Use either a more traditional fried method or a healthier baked method for making tostada shells at home in just under 15 minutes!
Ingredients
For fried tostada shells
- 1/4 cup vegetable oil I like to use canola
- 4 corn tortillas about 6 inches in diameter
For baked tostada shells
- Cooking oil spray I like to use canola. See note.
- 4 corn tortillas about 6 inches in diameter
Instructions
For fried tostada shells
- Heat oil in a small skillet over medium heat until shimmering, about 3 minutes1/4 cup vegetable oil
- Place one corn tortilla in the hot oil and allow the tortilla to fry for 15-20 seconds, or until the underside is golden brown.4 corn tortillas
- Flip the tortilla and cook on the second side for another 15 seconds or until golden brown.
- Using tongs or a spatula, remove the corn tortilla from the hot oil and allow excess oil to drip off into the skillet.
- Place the tortilla on a paper towel-lined plate to drain any remaining oil. Repeat this process for each additional tortilla.
For baked tostada shells
- Preheat oven to 450 degrees F
- While the oven is preheating, lightly spray a baking sheet with cooking oil.Cooking oil spray
- Place the tortillas in a single layer on the baking sheet and lightly spray the tops of the corn tortilla with cooking oil.4 corn tortillas
- Once the oven is preheated, place the baking sheet in the oven and bake for about 10 minutes or until the tortillas are crispy. Keep an eye on these as they bake as each oven is different! Your tostadas may take slightly less or more time in the oven!
Notes
- If you don't have cooking oil spray on hand, you can lightly brush vegetable oil onto the baking sheet and the tops of the corn tortilla.
- This recipe can be scaled to make more or less tostada shells! Simply use both oven racks for the baked version or fry more tortillas as needed!