10 Minute Oven Baked Tostadas
Homemade tostadas with baked tostada shells take minutes to make and are so much better for you than frying. Just brush, bake, and add your favorite toppings.
Servings: 6 servings
Ingredients
- 6 corn tortillas
- 1 tablespoon canola oil or any neutral oil, or cooking spray
- pinch salt
- Your favorite tostada toppings: refried beans, chicken, beef, lettuce, cheese, sour cream, etc.
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil.
- Arrange as many tortillas as will fit on the baking sheet without overlapping. I can get 6 on mine. If you need more, bake in batches or use two sheets, rotating halfway through.
- Brush both sides of the tortillas lightly with oil and sprinkle with salt.
- Bake for about 8 minutes, flipping the tortillas halfway through. You can also use a wire rack over the pan and skip the flipping.
- Remove from the oven and transfer to a paper towel lined tray to cool.
- Serve immediately with your favorite toppings, or cool completely and store in a tightly sealed container for 3 to 4 days.
Notes
- Bake to crisp. It's ok if they're slightly soft as long as they're browned. They crisp up more as they cool.
- No-flip option. Use a wire rack over the baking sheet to skip flipping and get even crisping on both sides.
- Storage. Store leftover shells in a sealed airtight container at room temperature for up to a week.
- Nutrition note. Estimates include only the tortillas, oil, and salt. Toppings will vary.
Nutrition
Serving: 1tortilla | Calories: 77kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 12mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Calcium: 21mg | Iron: 1mg
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