Baked Tostada Shells

These crispy, crunchy homemade Baked Tostada Shells are the perfect base for all of your favorite Tex Mex toppings. They’re inexpensive and incredibly easy to make. Ready in just 20 minutes!

Ingredients you need

Ingredient notes and substitutions

Tortillas ~ You’ll need yellow corn tortillas to make the most authentic tostada shells. They come in sizes ranging most often from about 4.5 inches to 6 inches. Smaller ones are best for appetizers or snacks. Larger sizes are best for lunch or dinner.

You could make baked tostada shells with white corn tortillas or flour tortillas, as well, however, baking times may vary and they may not turn out quite as crisp.

Oil ~ You don’t need much oil, just about 1 tablespoon for 12 tortillas. This will help the tortillas bake up nice and crispy.

Use a high-heat neutral tasting oil, like avocado oil, grapeseed oil, or canola oil.

Lime ~ A squeeze of lime juice adds a hint of flavor. It’s optional, but delicious.

Salt ~ A sprinkle of salt provides necessary seasoning.

Extras ~ Most tostada shells are very simple made with just oil and salt. However, if you’re feeling a bit extra, you could add some additional flavors if you like.

Try a sprinkle of chili powder, cumin, or garlic powder. You could even sprinkle some nutritional yeast or vegan parmesan cheese for a cheesy twist.

How to make the recipe

Please scroll down to the recipe card for exact ingredient measurements and instructions.

Most recipes call for baking at 400°F, but in my attempts, I have found that at that temperature the outsides tend to burn before the middles crisp up enough.

I prefer baking at 375°F for a longer amount of time and they turn out perfectly.

However, watch them closely so they don’t burn, especially if your oven tends to run hot.

On the flip side, if they aren’t crispy enough after the allotted time, bake for additional 1 to 2 minutes at a time until the desired texture is achieved.

Arrange the tortillas in a single layer on a rimmed baking sheet. Do not overlap.

Add the oil and lime juice to a small bowl and whisk to combine.

Using a pastry brush, brush a bit of the oil/lime mixture onto both sides of each tortilla. You don’t need much! Just enough to slightly moisten each side.

Sprinkle a pinch of salt onto each side.

Bake at 375°F for 8 to 10 minutes. The side that was on the bottom should be lightly golden. The tortillas should be starting to firm up, but won’t be crispy.

Carefully, flip over each tortilla and bake for another 5 to 7 minutes until both sides are golden brown and the tortillas are firm and crispy.

You can sprinkle additional salt while they’re still hot, if you desire.

The baked tostada shells will continue to crisp up as they cool.

Storage and freezing

Room temperature: Once completely cooled, store them in a container or zip-top plastic bag at room temperature for 5 to 6 days.

Fridge: Do not store in the fridge.

Freezer: You can freeze these homemade tostada shells, too! They should keep well for up to 3 months. Thaw them at room temperature and reheat them in a 400°F oven for 2 to 3 minutes to crisp them up again.

How to serve

Tostada shells are basically like giant tortilla chips or flat crispy taco shells.

Any toppings or fillings that would work well in burritos, tacos, enchiladas, taco salad, nachos, burrito bowls, etc. would be delicious on a baked tostada shell to make vegan tostadas.

Try my using vegan refried beans, 3 bean corn salsa, or easy homemade guacamole and then topping with shredded lettuce, diced tomatoes or salsa, chopped fresh cilantro, slice jalapeños, thinly sliced radishes, and quick pickled red onions. Drizzle some southwest vegan ranch dressing to top it all off.

Pro tips and tricks

~ Use corn tortillas for the most authentic flavor.

~ Use just enough oil to slightly moisten each side. Too much oil will make them soggy.

~ Sprinkle with salt so they’re not bland.

~ For additional flavor, add a sprinkle of chili powder, cumin, and or garlic powder.

~ Arrange the tortillas in one even layer on the baking sheets. Do not overlap.

~ Watch them closely towards the end. They can go from crisp to burnt quickly. Different brands of tortillas will having varying thickness, which means they may crisp up quicker or require extra time.

~ If the middles aren’t yet crispy after the allotted time, bake for additional 1 to 2 minute increments until crispy.

~ They will continue to crisp up as they cool, but make sure the middles are already pretty crisp before removing from the oven.

FAQs

More vegan Tex Mex recipes

• Black Bean Taco Salad
• Vegan Burrito Bowl
• Vegan Mexican Burger
• Mexican-Inspired Sloppy Joes
• Vegan Enchiladas
• Black Bean Mini Tacos
• Vegan Taquitos