How to make Tostada Shells
This quick and easy guide will show you how to make Tostada Shells when premade ones are unavailable at your supermarket. In Los Angeles, the majority of grocery store chains carry them, so they are easy to find here, but I know that in other parts of the country or world, this is not an option. This quick “how-to” will give you some delicious Tostada shells that you can use for Breakfast Tostadas with Chorizo or for Mexican Salpicón de Res, and of course, Shrimp Ceviche Style Tostadas.
Simple Ingredients
- Corn tortillas, medium thickness. Corn tortillas come in a variety of thicknesses depending on the brand. Aim for a medium-thickness tortilla.
- Avocado, vegetable or olive oil for brushing onto the corn tortilla.
- Optional: salt for sprinkling onto the tortilla.
Frying vs baking
I’ve made these tostada corn shells in many different ways. Baking is my preferred method because the oven renders a really crispy corn tostada shell without the extra oil. I bake them for 6-9 minutes, depending on the stove. Also, important to note that if you are using a dark baking sheet, reduce the oven temperature by 25 degrees.
Second, frying is a good option. This will also render a crispy shell with a slightly chewy center. The color is even and golden, and a good option also.
The conclusion? You need a little bit of fat, and baking is the way to go here.
How to bake Tostadas
Time needed: 15 minutes
Step-by-step
- Preheat oven to 400℉
- If you are using a dark baking sheet:
Reduce the baking time by 25 degrees. Dark baking sheets speed up baking.
- Use a baking sheet (see note below)
Add four to six tortillas to a baking sheet; if you need to prepare more, work in batches. I recommend one baking sheet in the oven at a time.
- Prepare the tortillas
Brush oil onto tortillas evenly on both sides. This will ensure even crisping.
- Salt (optional)
Use a salt shaker to sprinkle a little salt onto both sides of the corn tortilla.
- Bake
Bake for 3-4 minutes, using tongs, flip them, and bake for 2-4 minutes longer. Check them every two minutes if this is your first time making them as they will go from crisp to burnt very quickly.
- How to do you know when are done?
The corn tortilla will have the appearance and texture of a tortilla chip: crispy and golden brown.
- Storage
Once the tostadas are completely cooled, they can be stored in a zip-type bag for several days in a cool area. I add a paper towel to the inside of the bag to absorb any moisture.
Frequently asked questions
Yes, however, they don’t crisp like a corn tortilla does. It will not be crispy throughout; the flour tortilla will puff unevenly. It will be tasty, but it will have a different texture for sure and not be sturdy enough to hold typical tostada ingredients.
Yes, they crisp up the same and make for a colorful dish!
These keep for up to a week without any issues. Once completely cooled, place them in an airtight container or zip-type plastic bag and add a paper towel to absorb any moisture.
It’s a handheld situation :). I use my fork to break the assembled tostada into two pieces and go from there.
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All content and photographs ©Claudia’s Table and claudiastable.com
How to make Tostada shells
November 21, 2025
Equipment
- 1 baking sheet see note
- small pastry brush for oil
Ingredients
- 4 corn tortillas
- 1 tablespoon avocado, vegetable or olive oil
- table salt optional
Instructions
How to make Tostada shells
- Preheat oven to 400℉
- Add four to six tortillas to a baking sheet; if you need to prepare more, work in batches. I recommend one baking sheet in the oven at a time.
- Brush oil onto tortillas evenly on both sides. This will ensure even crisping.
- Optional: Use a salt shaker to sprinkle a little salt onto both sides of the corn tortilla.
- Bake for 3-4 minutes, using tongs, flip them, and bake for 2-4 minutes longer. Check them every two minutes if this is your first time making them as they will go from crisp to burnt very quickly.
- Tostadas are done when the corn tortilla will have the appearance and texture of a tortilla chip: crispy and golden brown.
- Once the tostadas are completely cooled, they can be stored in a zip-type bag for several days in a cool area. I add a paper towel to the inside of the bag to absorb any moisture.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com