Tostadas are one of my favorite ways to get a fast, easy-prep meal in!
I’ve come up with two techniques to bake them for a slightly healthier twist. And making them at home is a great way to use any leftover tortillas!
I experimented with no oil vs a small amount of oil. It made little to no difference in how crispy the tostadas were. I will say the no-oil version didn’t have as much flavor and stayed perfectly flat while the version using oil bubbled up a little bit and had a little bit more of a richer flavor. The no-oil version does have the advantage of using fewer dishes though!
I slightly prefer version with oil but if I were in a rush I would absolutely choose the no-oil version. The flavor difference is so minor you won’t be able to tell once you add toppings!
Version 1: No Oil!
This is the simplest variation.
Homemade Tostada Shells – Oil-Free
Ingredients
- 6 corn tortillas
Instructions
- Preheat your oven to 375 degrees Fahrenheit
- Place the tortillas in a single layer directly on the oven rack (or on a separate rack, but it’s important to have the air circulation of the rack to get the tostadas crispy)
- Bake for 7 minutes
- Flip the tostadas so the opposite side is facing up
- Bake for 3 more minutes
- Remove from oven, let stand for at least 5 minutes to fully crisp up
Version 2: With oil!
This version has a truer tostada flavor, but still with less oil than a fried tostada.
Crunchy Baked Tostadas
Ingredients
- 6 corn tortillas
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375 degrees Fahrenheit
- Meanwhile, heat up a comal over medium heat. Place a very thin layer of olive oil in the comal. You want the oil to barely coat the surface.
- Place a tortilla in the comal and heat until it starts to soften.
- Flip the tortilla and heat on the other side until it just starts to puff up. Repeat steps 3 and 4 for each tortilla.
- Place the tortillas in a single layer directly on the oven rack (or on a separate rack, but it’s important to have the air circulation of the rack to get the tostadas crispy)
- Bake for 7 minutes
- Flip the tostadas so the opposite side is facing up
- Bake for 3 more minutes
- Remove from oven, let stand for at least 5 minutes to fully crisp up
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