Baked Crisp Tostada Shells is an easy way to make the base for tostadas or taco salads in the oven. Flour or corn tortillas are baked, not fried, so they are better for you and easier to make too. These shells are perfect for making tostadas, or just for serving a Tex-Mex style salad. Pile in some greens, avocados, and cubes of Pepper Jack cheese, then top with a ranch salad dressing made with minced jalapenos and diced red pepper.
Any time you fry anything you risk splatters and burns. I don't like frying for that reason, although I'll do it if I have to - wearing long gloves and a sturdy apron. So I prefer to bake foods in a hot oven rather than fry just because it's simpler and safer. You do have to keep an eye on the tortillas as they bake because you don't want them to get too brown or burn.
You can use these tostada shells in several ways. First, use them to make open faced tacos. Or pile a green salad on them for a unique way of serving. Or you can use them to make Tostadas, which are one of my favorite Mexican foods. These shells are perfect for making tostadas, or just for serving a Tex-Mex style salad. Pile in some greens, avocados, and cubes of Pepper Jack cheese, then top with a ranch salad dressing made with minced jalapenos and diced red pepper.
The shells store well too. Just put them in a hard sided container and keep at room temperature up to three days. For longer storage, you can freeze them up to 3 months. Let them thaw at room temperature. If the shells are no longer crisp, heat them in a 400°F oven for a few minutes and they will be as crisp as new.
- 4 to 6 flour or corn tortillas
- 2 tablespoons peanut oil
- salt to taste, or chili powder
Preheat the oven to 400°F. Brush the tortillas lightly with the oil using a pastry brush, and sprinkle with salt or chili powder, if desired. You could also use cayenne pepper or any other herb or spice. You can sprinkle them with other herbs, such as cumin or oregano if you'd like.
Place the tortillas in a single layer on two cookie sheets. Bake the tortillas for 5 minutes, then turn the tortillas using spatulas or tongs, rearrange the cookie sheets, and bake for 3-6 minutes longer until the tortillas are crisp and light brown.
Use right away or store for later use.