Homemade Tostada Shells (Baked or Fried!)
Make crispy, delicious homemade tostadas using just 3 basic ingredients!
Servings: 8 tostadas
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
Calories: 342kcal | Carbohydrates: 19g | Protein: 2g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 20mg | Potassium: 81mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 1IU | Calcium: 35mg | Iron: 1mg