Homemade Tostada Shells: Crispy Tortilla Shell Recipe

Learn how to make tostada shells that are crispy, crunchy, and delicious. With just two ingredients you can make fresh tostadas anytime.

In this post I show two simple ways to make homemade tostada shells: frying or baking. Both methods yield crisp, golden tortillas that are perfect for topping with your favorite Mexican fillings.

Store-bought tostadas are convenient, but they rarely match the flavor and texture of homemade shells. Some commercial brands also include additives like artificial flavors or colors. The good news is you only need corn tortillas and oil to get perfectly toasted tostada shells at home.

What is a Tostada?

The Spanish word tostada means “toasted.” In Mexican cuisine a tostada refers to a flat, crispy corn tortilla served as a base for toppings like beans, meats, seafood, vegetables, and salsas. Tostadas are typically fried, but baking yields a tasty, lower-oil alternative. Both methods are straightforward and create a sturdy, crunchy base for many dishes.

Why You’ll Love This Tostada Shell Recipe

• Easy: Frying or baking takes only a few steps and minimal equipment.
• Convenient: Most kitchens already have corn tortillas and oil on hand, so you can make tostadas quickly.
• Crispy and Delicious: Freshly toasted corn tortillas have a wonderful corn flavor and satisfying crunch.
• Gluten-Free: Corn tortillas make tostadas naturally gluten-free and suitable for vegetarian meals.

The Ingredients

• Corn tortillas: Choose your preferred brand. Avoid tortillas labeled “extra soft,” as they can tear during frying and may not crisp as well.
• Oil: Use a neutral, high smoke-point oil for frying—avocado oil is a good choice. For the oven method, you can brush tortillas with oil or use an oil spray.

See the recipe card below for ingredient quantities.

Fried vs Baked Tostada Shells

Both methods produce excellent tostada shells. Here are some differences to help you choose:

• Flavor: Frying deepens the corn flavor and often delivers a tastier result.
• Texture: Fried shells tend to be lighter and particularly crisp; baked shells are crisp but sometimes a bit firmer.
• Cleanup: Baking is cleaner and avoids oil splatter.
• Healthier option: Baking uses less oil and is the lower-fat choice.

I alternate between the two methods, but I often prefer frying for the extra flavor and crunch.

Frying Method

1. Prepare the oil

• In a heavy skillet or small Dutch oven, heat about one inch of oil over medium-high heat.
• Heat until the oil is hot but not smoking—around 350°F (175°C). An oil thermometer is useful. A quick test is to dip the end of a wooden spoon into the oil; steady bubbling around the spoon indicates the oil is ready.

2. Fry the tortillas

• Warm tortillas briefly in the microwave or on a dry skillet until soft and pliable—this helps them absorb less oil.
• Add one tortilla at a time to the hot oil.
• Use a metal spatula or slotted spoon to press the tortilla gently so it stays submerged.
• Fry for about 40–60 seconds per side until light golden, flipping and pressing again as needed.
• Fry the remaining tortillas in the same way.

3. Drain

• Remove tostadas with tongs, allowing excess oil to drip back into the pan.
• Transfer them to a paper towel–lined plate or bowl to finish draining and crisp up.

Oven Method

1. Prepare to bake

• Preheat the oven to 400°F (200°C).
• Place a wire rack on a baking sheet to allow air to circulate under the tortillas.

2. Oil the tortillas

• Arrange 4–6 tortillas on the rack without overlapping.
• Brush or spray both sides lightly with oil.

3. Bake

• Bake for 15–20 minutes, until tortillas turn a light golden color and become crisp. Bake in batches as needed.

How to Serve

Fresh tostada shells are a great base for many toppings. Try them with:

• Ensalada de Pollo (chicken salad)
• Salpicón (shredded beef salad)
• Shrimp ceviche or shrimp aguachile
• Nopalitos and roasted red pepper salad
• Avocado tostadas or simple huevos rancheros
• Pico de gallo or your favorite salsas

How to Store

Keep tostadas at room temperature in a sealed zip-top bag or airtight container for up to five days. Make sure they are sealed tightly to prevent them from becoming stale. Do not refrigerate or freeze—moisture will make them soggy.

Tips and Variations

• Watch the tostadas closely—tortillas can go from golden to burnt quickly.
• If you don’t have a wire rack, place tortillas directly on a baking sheet and flip them halfway through baking so both sides crisp evenly.
• Sprinkle flaky salt on hot tostadas for extra flavor.

I hope you enjoy these tostada shells!

Recipe