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.