Those crispy homemade tostada shells are made with only two ingredients! Use them with your favorite toppings for a fun appetizer, a quick lunch, or a tasty dinner.
In a medium frying pan add about 1/2 inch of oil and heat over medium heat.
Use tongs to add a tortilla to the pan and allow to fry for about 10 seconds.
Flip the tortilla and keep frying until the tortilla is light golden brown. Make sure to flip one or two more times to allow the tortilla to get evenly crispy.
Remove the tostada shell from the oil and place on a plate lined with kitchen paper towels to get rid of excess oil.
Use immediately with your favorite toppings or store for later in a container with a tight lid.
Baking (healthier method)
Preheat your oven to 400°F (200°C)
In your largets baking tray spread out as many tortillas fit without overlaping them.
Brush the tortillas with a little bit of oil on top.
Bake for 4-5 minutes, depending on the thickness of your tortillas. Flip them and bake another 3-4 minutes or until nicely golden and crisp.
Remove from the oven and place on a wire cooling rack for 5 minutes before serving with your favorite toppings.
Notes
To store your homemade tostada shells, first make sure they are completely cool, then stack them in an airtight container layered with paper towels. Store them for up to 1 week in a cool, dry place, away from direct sunlight and heat sources.
If you’re frying the tortillas, make sure not to overcrowd the pan, as this will lower the temperature of the oil and they won't crisp evenly.
To get flat restaurant tostadas shells, use a potato masher to press down the tostadas when you are frying them. This eliminates air inside them and prevents them from puffing up.