Description
Crispy and flavorful baked tostada shells made from corn tortillas brushed with avocado oil and lightly salted, perfect for creating your favorite tostada dishes with a healthier twist.
Ingredients
Ingredients
- 10-12 corn tortillas
- 2 tablespoons avocado oil
- ¼-½ teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C). Line one or two large baking sheets with parchment paper to ensure the tortillas crisp evenly without overcrowding.
- Season tortillas: Arrange the corn tortillas in a single layer on the prepared baking sheets. Brush both sides of each tortilla evenly with avocado oil and sprinkle lightly with salt for balanced seasoning.
- Bake tortillas: Place the baking sheets in the oven and bake for 14-15 minutes, flipping the tortillas halfway through baking. Bake until they become crisp, lightly golden brown, and no longer soft in the center.
- Cool and serve: Remove the baked tostada shells from the oven and let them cool slightly. They will continue to crisp as they cool. Once cooled, they are ready to be topped with your favorite fillings and served.
Notes
- Make sure to space the tortillas properly on the baking sheet to allow even air circulation and crisping.
- Adjust salt quantity to your taste, starting with less to avoid over-salting.
- Use parchment paper or a silicone baking mat to prevent sticking and simplify cleanup.
- These tostada shells store well in an airtight container for up to 3 days if you want to prepare them in advance.
