Tostada Shells
User Reviews
4.9
Tostada Shells
Description
This recipe involves brushing or spraying corn tortillas lightly with olive oil or cooking spray, seasoning with salt, and baking at 400°F to achieve a crisp, crunchy texture similar to a tortilla chip. Flipping halfway through ensures even browning on both sides. Alternatively, the shells can be cooked in an air fryer with small dishes placed atop to keep them flat and prevent curling.
The result is a crispy shell that holds toppings such as refried beans, shredded cheese, carnitas, chicken tinga, or ground beef without becoming soggy quickly. You can make a batch in advance and keep them stored in a cool, dry place for up to two weeks. This method offers control over the level of crispness and flavor, with the addition of salt enhancing taste.
While corn tortillas are traditional, flour tortillas can be used if you prefer a fluffier tostada shell, though they will not be as crispy. Careful monitoring during cooking is important to prevent burning, as the shells can change quickly from undercooked to burnt.
These tostada shells provide a versatile base for Mexican meals and snacks, suitable for easy layering with your favorite toppings.
Ingredients
- olive oil or cooking spray
- 8 corn tortillas
- salt to taste, fine
Instructions
- Preheat the oven to 400°F. Spray two large baking sheets with cooking spray.
- Lightly brush or spray both sides of the tortillas with olive oil or cooking spray and place in a single layer on the prepared baking sheets. Lightly season with salt.
- Bake for 5 minutes, flip them over, and bake for another 4-5 minutes until the tortillas are crispy like a tortilla chip.
- Remove from the oven and serve with toppings such as refried beans, shredded cheese, chicken tinga, carnitas, or ground beef.
Notes
- To crisp tortillas in an air fryer, place 1-2 tortillas with a small heat-safe dish on top to hold them flat during cooking.
- Keep a close watch while cooking as tostada shells can go from undercooked to burnt quickly in both oven and air fryer.
- You can batch-cook tostada shells and store them in a cool, dry place for 1-2 weeks for convenience.
- Flour tortillas can be used instead of corn for a softer, less crispy shell, but the texture will differ.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tostada
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Serving | 1tostada shell | |
| Calories | 57kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 12mg | 1% |
| Potassium | 48mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 0.2g | 0% |
| Vitamin A | 1IU | 0% |
| Calcium | 21mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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