Tostada Shells
It's easy to make snappy crisp baked tostada shells at home!
Servings: 12 tostada shells
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.
Video
Notes
- Use tortilla shells made simply with corn, lime, and salt - no preservatives.
- 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
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