This post may contain affiliate links. Please read our disclosure policy.

Make homemade Tostada Shells in minutes with this easy recipe – just 2 ingredients! They’re so snappy crisp that you’d never guess that they’re baked not fried. I’ll show you a simple technique that might surprise you, to make sure they are evenly cooked and never have curled edges.

tostada shells stacked

Those tostada shells piled into plastic sacks that you’ll find on grocery store shelves have never appealed to me. How long ago were they fried? But, until now, I’d had mixed results making them at home.

The Secret to Flat, Crispy Shells

Here’s the trick: Brush corn tortillas with oil and arrange in a single layer in a single layer on a baking sheet. Then, before baking, invert an oven-safe wire rack over the tortillas. The result: flat and perfectly crisp tostada shells. I can’t take credit for the technique, it comes from the clever people at Cooks Illustrated. But I can verify that it works beautifully, though I did need to adjust the recipe and suggest you do the same.

They called for baking the corn tortillas for 15-18 minutes, which led me to not one, but three batches burned to a crisp (I won’t bore you with the details. 😉 ). These go from heavenly crisp to inedibly burned in a matter of seconds, so you need to keep a vigilant eye. I found that the best method was hot and fast, in the upper and lower thirds of the oven for a total of 8 minutes, switching and rotating the baking sheets halfway through.

Serve With

Mix and match toppings like Homemade Refried Beans, Carne Asada, Chicken Tinga, Pico de Gallo, and Easy Salsa Guacamole. They make a quick and satisfying meal and are a great way to feed a hungry crowd with toppings served family style.

How to Make Tostada Shells

Arrange 12 corn tortillas in single layers on 2 baking sheets (6 tortillas per sheet). Brush tortillas on each side with avocado or other high heat oil.

brushing corn tortillas with oil

Invert an oven-safe wire rack over tortillas in each baking sheet.

inverting a wire rack over corn tortillas in a baking sheet

Bake in the upper and lower thirds of a 450˚F oven for a total of 8 minutes. Switch and rotate baking sheets after 4 minutes.

baking tostada shells in upper and lower thirds of oven

Remove from oven and let cool. Serve.

Watch Me Make Them

Tostada Shells

5 from 16 votes
Prep: 5 minutes
Cook: 8 minutes
Total: 13 minutes
Course: Main Course
Cuisine: Mexican
Calories: 97
Servings: 12 tostada shells
It's easy to make snappy crisp baked tostada shells at home!

Equipment

  • 2 rimmed baking sheets
  • 2 oven safe wire racks

Ingredients  

  • 12 6-inch corn tortillas
  • 1/4 cup avocado oil or other high heat oil

Instructions 

  • Arrange oven racks to upper and lower-thirds of oven. Preheat oven to 450˚F.
  • Arrange corn tortillas in a single layer on 2 rimmed baking sheets, 6 per sheet. Brush one tortilla on both sides with oil; repeat with remaining tortillas.
  • Invert an oven safe wire rack over the tortillas on each baking sheet. Bake on upper and lower-third oven racks for 4 minutes. Switch and rotate each baking sheet and bake for 4 minutes more, or until crisp and golden brown. (Note that the tortillas will continue to crisp once they're out of the oven so keep a careful eye to not overcook.)
  • Remove from oven and let cool. Serve as desired.

Notes

  1. Use tortilla shells made simply with corn, lime, and salt – no preservatives.
  2. Store leftover tostada shells at room temperature in an airtight container or resealable plastic bag for up to one week.

Nutrition

Calories: 97kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Calcium: 21mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




36 Comments

  1. Jennifer says:

    5 stars
    Love the inverted rack! All perfect tostadas👍🏼 Thank you!

    1. Marissa Stevens says:

      That’s wonderful to hear, Jennifer! So glad you enjoyed these!

  2. Calene says:

    Can’t wait to try… can not find any of those ugly ones in the stores. I have been looking at how to do this… and they are pretty similar. Yours caught my eye… what doe the wire rack inverted over the top do? What am I not seeing?

    1. Marissa Stevens says:

      Hi there, Calene! The inverted rack keeps the tortillas flat as they crisp up. It’s not essential, but definitely makes the tostadas easier to assemble and eat. Hope you love these!

  3. Katerina says:

    5 stars
    What a fabulous trick, Marissa! I’ve never made tostadas or any kind of flat crispy breads at home before but I love knowing what’s in the food I eat and I swear the kids would love these! Great idea for some weekend baking – thank you!

    1. Marissa says:

      My pleasure, Katerina! I hope you and your kids love them!

  4. annie@ciaochowbambina says:

    5 stars
    A great technique for perfectly crispy shells! Thank you for trying and trying and trying and trying, and sharing! Brava!!!

    1. Marissa says:

      It’s so satisfying to finally get it right, lol! Thank you, Annie!

  5. Kelly | Foodtasia says:

    5 stars
    These are fabulous, Marissa! I use lots of tostada shells – I eat them like giant nachos! What an easy and healthy way of making them. Brilliant tip!

    1. Marissa says:

      Giant nachos!? I love how you think, Kelly. Thank you!