HOW TO: Baked Crunchy Tostada Shells

HOW TO: Baked Crunchy Tostada Shells

This is just a quick how to for those who are tired of soft tortilla wrapped tacos. This is a great alternative to hard shelled tacos. It’s like a crunchy Taco Pizza. Yes you can have the best of both worlds, Tacos & Pizza in one.

There’s a few different ways to make Tostada Shells. My preference is to bake the tortillas because it’s less oil and you just put them in the oven to bake for a short time. You can then top the shells with whatever you like.


Preheat oven to 400°F. Using parchment paper line a large baking sheet or 2 small sheets, set aside.

Brush the tortillas with oil using a pastry brush, or clean fingers. Sprinkle with salt or whichever desired herbs {oregano, cumin} or spices {cayenne, chili powder}.

Align tortillas in a single layer on prepared cookie sheets. Bake 5 minutes on the first side, then flip them over, turn the cookie sheets the opposite direction, and bake an additional for 4-5 minutes until tortillas are crisp & golden brown.

Use immediately or store for use another time. If storing put in a covered container & use within 3 days.

These crunchy tostada shells are perfect to use in my Vegan Crunchy Tostada Stacks.

Print Recipe
HOW TO: Baked Crunchy Tostada Shells
To get just the right crunch in a tostada shell makes the tostadas that much more delicious!
Course Main Dish
Prep Time 5 minutes
Servings
Course Main Dish
Prep Time 5 minutes
Servings
Instructions
  1. Preheat oven to 400°F. Using parchment paper line a large baking sheet or 2 small sheets, set aside.
  2. Brush the tortillas with oil using a pastry brush, or clean fingers. Sprinkle with salt or whichever desired herbs {oregano, cumin} or spices {cayenne, chili powder}.
  3. Align tortillas in a single layer on prepared cookie sheets. Bake 5 minutes on the first side, then flip them over, turn the cookie sheets the opposite direction, and bake an additional for 4-5 minutes until tortillas are crisp & golden brown.
  4. Use immediately or store for use another time. If storing put in a covered container & use within 3 days.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

Share this Recipe

Related Posts

Vegan Jackfruit “Crab” Cakes

Vegan Jackfruit “Crab” Cakes

If you’re looking for the a unique and cruelty-free Vegan option for a crab cake, this is the recipe you need to try. Some people get intimidated by jackfruit. They hear “fruit” at the end and expect it to be something sweet and juicy but […]

Vegan Panko Crusted Tofu Tenders

Vegan Panko Crusted Tofu Tenders

When I transitioned from the love of eating chicken {now it just hurts my heart and makes me gag thinking about contributing to the pain of innocent chickens} to using meat alternatives in the beginning of my vegan journey, tofu was my greatest addiction. Tofu […]