How to Make Tostada Shells Recipe

Large tostada shells stacked tall sprinkled with salt.

How to Make Tostada Shells Recipe

Making homemade tostada shells couldn't be easier. In this tostada shell recipe, we're baking large and small tostada shells. They're perfect with these Black Bean Vegetarian Tostadas! Make em' ahead for easy meal prep, they have a long shelf life and are super crispy! This recipe is vegetarian, vegan and easily gluten free.

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The lime-oil mixture is enough to make about 8 - 10 large tostada shells.

Course Component

Cuisine Mexican, American

Keyword How to Make Tostada Shells, Tostada Shells Recipe

Prep Time 5

Cook Time 17

Total Time 22

Servings 6" - 7" Tostadas

Calories 88kcal

Author Traci York

Ingredients

2 Tbs Olive Oil
1 1/2 tsp Fresh Lime Juice
Corn Tortillas small or large in size 4 1/2" - 7 1/2" (11.4cm - 19cm)
Fine Sea Salt for sprinkling

Instructions

Preheat oven to 350F (178C). Arrange oven racks in center and just below center. Line one or two sheet pans with parchment paper (depending on how many tostadas you're making). Set aside.
Lightly brush both sides of each tortilla with the olive oil/lime mixture (note lightly... too much oil and they won't crisp, rather, they'll be tough/chewy). Place tortillas on the sheet pan, spread evenly, not overlapping.
Bake tortillas for about 8 minutes, flip (they'll still be flimsy at this point), then bake for an additional 8 minutes until the tostadas are golden and sturdy.
Flip again and test to see if an additional 1-3 minutes are needed by using a pair of tongs to gently 'flex' the tortilla, just enough to see if slightly bends (or curves) a little. If so, give the tostada a few minutes longer to bake. I found the smaller, 4 1/2" tortillas to need an extra few minutes to become more rigid (Mi Rancho brand).
Remove the tortillas from the oven and sprinkle with salt. Allow them to cool for a few minutes on the sheet pan. They're now ready to use with your favorite Mexican food toppings.
Store in a zip style bag, stacked, in the pantry for up to 8 days.

Nutrition