Easy Homemade Tostada Shells (Fried or Baked!)
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Published Nov 06, 2024
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My crispy, crunchy Homemade Tostada Shells are a snap to make with just 3 basic ingredients. Whether baked or fried, these homemade tostadas are perfect for loading up with all your favorite toppings.
Table of Contents
- What is a tostada shell?
- Why You’ll Love This Mexican Tostada Recipe
- Ingredients & Substitutions
- How to Make Tostada Shells
- Optional Variations
- Serving & Topping Suggestions
- Expert Tips & Tricks
- Storage Instructions
- Frequently Asked Questions (Don’t double space paragraphs)
- More DIY Basics
- Homemade Tostada Shells (Baked or Fried!) Recipe
While you can easily buy a stack of corn tostadas at the grocery store, knowing how to make a tostada is an essential skill for any Mexican cook.
What is a tostada shell?
Of all the many delicious things you can make with a corn tortilla, the crispy magic of a tostada shell is high up on my list of favorites. The word tostada means “toasted,” which seems like an apt description. These stout little discs are essentially flattened versions of hard taco shells—the ideal blank canvas for all your snacking desires.
Tostadas are traditionally made with corn tortillas that are fried to crisp perfection. But, for all my health-conscious friends out there, not to worry—I’ve also included instructions for baking tostada shells in the oven. You can even make a flour tostada if you prefer! Either way, these golden rounds are sure to revolutionize your snack time.
Whether you make a refried bean and guacamole tostada or tostadas de lengua, these crunchy, carby circles are a treat. Think of them like a super thin-crust pizza or an extra crispy piece of toast—tostadas are merely a vehicle for your favorite tasty toppings.
Why You’ll Love This Mexican Tostada Recipe
- Despite my best efforts, at least a few tortillas end up going stale. Get the most from your groceries and turn your cast-offs into a brand-new base for all your favorite Mexican meats, frijoles, sauces, and garnishes.
- My homemade corn tostadas are more delicate and crispier than store-bought, offering a crave-worthy texture that’s tough to beat.
- There are approximately a gazillion different ways to top a tostada shell, so there’s no chance of you getting bored.
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
As promised, making tostadas requires minimal ingredients. Here’s what to grab:
- Corn Tortillas – No need to get fancy and make homemade; store-bought tortillas will do just fine. You’re also welcome to use flour tortillas for more of a cracker-like consistency.
- Neutral Oil – Neutral oils include avocado, grapeseed, canola, and vegetable oil. They have no discernible flavor and have a high smoke point, making them ideal for frying. I recommend opting for a less expensive oil (e.g. canola) if you opt to fry the tostadas instead of baking.
- Salt – Totally optional, but if using, flaky kosher salt or fine sea salt are both great. You can also get creative here and use the salted seasoning blend of your choice.
How to Make Tostada Shells
Traditional Mexican tostadas are fried, but don’t feel limited. I’ve offered instructions for making both fried and baked tostadas below.
Fried Tostada Shells
Step 1: Preheat Oil. Pour oil into a cast iron pan and place over medium-high heat. It should reach approximately 350ºF.
Step 2: Fry. Carefully lower a tortilla into the oven using a pair of tongs. Allow it to cook for 2-3 minutes, then flip and continue to cook for 2-3 minutes. You may continue to flip the tostada as often as needed to achieve a golden brown exterior.
Step 3: Drain. Remove the fried tortilla to a paper towel-lined plate to drain off excess oil. Don’t worry if it still feels slightly floppy; it will continue to crisp as it cools.
Step 4: Season. This is optional and not needed. But, if you’d like, sprinkle tostadas with salt while warm on both sides. Work quickly, as the salt won’t stick when they have cooled too much.
Step 5: Use or Store. Once the tostadas are cool enough to handle, top with whatever your heart desires and dig in. Alternatively, allow them to cool completely to room temperature in a single layer, then pop in a zip-top gallon bag.
Baked Tostada Shells
Step 1: Preheat the Oven to 350ºF. Line a baking sheet with parchment paper for easy cleanup.
Step 2: Brush or Spray the Spray or brush both sides of the tortillas with a thin coat of oil. Sprinkle evenly with salt.
Step 3: Bake in the preheated oven for 3-4 minutes. Flip the tostadas with tongs, then return to the oven for another 3-4 minutes, or until they are golden brown.
Step 4: Remove the baking tray from the oven and allow the tostadas to cool for a few minutes before transferring to a wire rack to continue cooling to room temperature.
Step 5: Top or Store. Top the baked tostada shells with your favorite fixin’s, or once they have cooled completely to room temperature, pop them in a zip-top bag.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- DIY Tortilla Chips – Chips and tostada shells are made in the same manner; the chips are just cut into wedges first!
- Homemade Taco Shells – To make folded taco shells, gently use a wooden spoon to hold a folded shape until golden and crispy, creating perfect homemade taco shells.
- Homemade Taco Salad Shells – After the tortilla comes out of the oil, drape it over a small bowl or an overturned cup so it can settle into a bowl shape as it cools.
Serving & Topping Suggestions
There’s really no wrong way to serve a tostada. Treat it like you would a slice of toast! Here are a few ideas to get you started:
- Salsa: Instead of tortilla chips, serve tostada shells and let guests can break apart and dip in salsa.
- Breakfast: Make breakfast tostadas topped with guacamole, hard-boiled eggs, and a drizzle of salsa for a speedy and satisfying start to your day.
- Vegetarian: Tostadas with refried beans and guacamole.
- Seafood: Set sail to seafood heaven with my shrimp ceviche tostadas, perfect for al fresco dining.
- Holiday leftovers: Put your Thanksgiving leftovers to work by making roasted turkey tostadas with sweet potatoes and spinach or make roasted fall veggie tostadas for a vegan option. Or, if you made my cheesy white refried bean dip and have leftovers, this is a great spot to put them to use.
- Protein: Top with your favorite meats like Mexican chicken salad, chicken tinga, lengua, or pork tinga, then add taco garnishes like sliced radishes and shredded lettuce.
- Pizza: Make a personal-sized taco pizza with carne asada and roasted corn.
- Dessert: Instead of sprinkling with salt, dust your tostada shells with cinnamon sugar for a buñuelo-style treat. Top with dulce de leche, or a drizzle of Mexican chocolate sauce.
What’s YOUR favorite way to serve tostadas? Let me know in the comments below!
Expert Tips & Tricks
- Mind your temperature. Frying oil should be in the 340º-350ºF range. Any lower and your tostadas will get soggy and oil-logged; any higher and they’re likely to burn.
- Don’t use frozen tortillas. I know some folks keep their tortillas in the freezer to prevent them from going stale. If you do this, make sure to let your tortillas defrost completely and dab away any excess moisture. Adding a frozen tortilla to the hot oil can cause big pops of oil—not fun for any exposed skin or for cleaning up.
- Protective gear. Make sure to wear long sleeves, long pants, close-toed shoes, and an apron whenever you’re frying anything with oil. This is common practice in restaurants, as a way to prevent burns.
- Slide, don’t drop. Getting your fingers close to a vat of hot oil is scary—I get it! But resist the urge to drop anything into the oil from a height. This will only serve to splash the oil everywhere. Rather, use tongs to gently lower the tortilla into the oil in a smooth, splash-free motion.
- Drain your tostadas on paper towels to soak up any excess oil and prevent them from tasting greasy.
Storage Instructions
- Homemade tostadas should keep well at room temperature in an airtight bag for up to 3 days.
- If they’re feeling a bit stale, try popping them into a toaster oven or oven at 350ºF for 3-5 minutes to re-crisp.
Frequently Asked Questions (Don’t double space paragraphs)
The difference between a tortilla and a tostada is that the tortilla is soft and pliable, whereas a tostada shell has been fried or baked until it is crispy. The only difference between a tostada shell, hard taco shell, and tortilla bowl is the shape—tostadas are mostly flat, taco shells are folded in half with a gap in the center for adding fillings, and a taco bowl is concave like an edible bowl.
You definitely can! I like to heat them up just a smidge before adding my toppings.
I personally prefer corn tostadas to flour tostadas, so corn tortillas are my go-to. That said, you can use either!
Unfortunately, all good things must come to an end, tostada shells included. They’ll first go stale, and eventually will go rancid and/or mold. To prevent this unfortunate end, break up any leftover tostadas to make migas or chilaquiles.
It’s always worth checking your label. Most corn tortillas are gluten-free but may contain lard, which isn’t vegan. Flour tortillas are usually not gluten-free unless otherwise stated on the bag, and may or may not be vegan depending on the type of fat used.
More DIY Basics
- Homemade Flour Tortillas
- Homemade Corn Tortillas + Video
- Homemade Tortilla Chips (Fried or Baked)
- Masa For Tamales (Easy Tamal Dough)
- Tamales with Masa Harina (Masa Dough Made with Masa Harina)
Homemade Tostada Shells (Baked or Fried!)
Ingredients
- 8 corn tortillas, stale or dried work best
- 3/4 cup neutral-flavored oil, canola, vegetable, peanut, or grapeseed oil
- kosher salt, optional
Instructions
Baked Tostada Shells
- Preheat the oven to 350°F.
- Place the tortillas in a single layer on a baking sheet.
- Lightly brush or spray both sides of the tortillas with oil.
- Sprinkle tortillas with salt, if using.
- Bake for 12 to 15 minutes, or until the edges start to brown.
Fried Tostada Shells
- Line a tray with a paper towel, and set aside.
- Add the oil to a cast iron pan until it’s about 1/2 inch deep. Heat on medium-high until the oil reaches 350°F.
- Add a corn tortilla to the hot oil.
- Cook until the tortilla is crispy and golden brown, about 2-3 minutes.
- Using tongs or a slotted spoon transfer tostadas to drain on paper towel lined tray and sprinkle lightly with salt, if desired. Repeat with the remaining tortillas.
Notes
- Air fryer tostada shells: Air fry lightly oiled tortillas at 350°F in a single layer until golden brown and crispy, 5 to 7 minutes. Check on them as they cook to ensure they do not over cook.
- Let the tostada shells cool completely to room temperature before placing them in storage. This will prevent condensation from building up and making them stale.
- Homemade corn tortilla shells will keep well in an airtight container or ziplock bag for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I did the baked version because we don’t like so much oil in our diet. They turned out great. I used leftover totillas and I actually baked them for 4 min on a side twice on both sides for a total of 16 min and they turned out very nice. Golden brown and crispy.
These homemade tostada shells are so easy to make and taste so much better than store bought.
Do you spray both sides of the tortillas for oven baked recipe?
Hola Tamera, yes, I recommend brush or spray both sides of the tortillas. Enjoy!