![Round baked tostada shells stacked on a plate](https://www.thespruceeats.com/thmb/GFtK2asnsAjuky_OvZ3-aUsXZgQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/baked-crisp-tostada-shells-479060-hero-01-34a8f5b8a51c40fdbdc8b55bda6de9f0.jpg)
The Spruce Eats / Julia Hartbeck
This baked crisp tostada shell recipe is an easy way to make the base for tostadas or taco salads in the oven. Instead of frying flour or corn tortillas, they are baked so they are better for you and easier to make, too. (There's so much less of a mess than there would be with frying, for starters.)
Start with your favorite store-bought flour or corn tortillas (your choice) and all you need to do is brush them with some oil, sprinkle on salt and seasonings to your liking, and pop them in the oven. You do, however, have to keep an eye on the tortillas as they bake because you don't want them to get too brown or burn.
Use these shells for the obvious—tostadas—but also for serving a Tex-Mex-style salad. Pile in some greens, avocados, and cubes of cheddar, colby, or pepper jack cheese, then top with a ranch salad dressing made with minced jalapeños and diced red peppers.
What Is the Difference Between a Tortilla and a Tostada?
Tostada means "toasted" and they are baked or fried tortillas that are served flat and crispy, often topped with the kinds of ingredients you'd typically put inside a tortilla for tacos. Tortillas can be reheated and warmed, but they are generally not consumed when they're crispy.
Ingredients
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4 to 6 flour tortillas (or corn tortillas)
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2 tablespoons peanut oil
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Salt, to taste
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Chili powder, to taste, optional
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Pinch cayenne pepper, optional
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Pinch cumin, optional
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1 teaspoon fresh oregano, chopped, optional
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1 teaspoon fresh cilantro, chopped, optional
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Julia Hartbeck
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Preheat oven to 400 F. Brush 4 to 6 flour tortillas (or corn tortillas) lightly with 2 tablespoons peanut oil using a pastry brush.Â
The Spruce Eats / Julia Hartbeck
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Place tortillas in a single layer on two rimmed cookie sheets and sprinkle with salt and/or chili powder, if desired. You also can season with pinch cayenne pepper, pinch cumin seed or pinch cumin powder, or fresh herbs such as 1 teaspoon fresh oregano or 1 teaspoon fresh cilantro.
The Spruce Eats / Julia Hartbeck
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Bake tortillas for 5 minutes, then turn tortillas using spatulas or tongs, rotate the cookie sheets, and bake for 3 to 6 minutes longer until tortillas are crispy and light brown.
The Spruce Eats / Julia Hartbeck
How To Store Baked Tostada Shells
- The shells store well. Just put them in a hard-sided container and keep them at room temperature for up to three days.
- For longer storage, you can freeze them for up to three months.
- When ready to use, let them thaw at room temperature. If the shells are no longer crisp, heat them in a 400 F oven for a few minutes and they will be as crisp as the day you baked them.
Nutrition Facts (per serving) | |
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303 | Calories |
10g | Fat |
45g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 303 |
% Daily Value* | |
Total Fat 10g | 13% |
Saturated Fat 2g | 11% |
Cholesterol 0mg | 0% |
Sodium 581mg | 25% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 3g | 10% |
Total Sugars 0g | |
Protein 7g | |
Vitamin C 0mg | 0% |
Calcium 32mg | 2% |
Iron 3mg | 15% |
Potassium 106mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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