Name: Baked Tostadas
Total time: 30 min
Ingredients: 12 (6-inch) corn tortillas; 4 tablespoons Vegetable oil

Why This Recipe Works

For fast and easy homemade tostada shells with fresh roasted-corn flavor, we coated 6-inch corn tortillas in oil, arranged them on a rimmed baking sheet, and crisped them in a 350-degree oven. Inverted wire cooling racks placed on top of the tortillas ensured that they stayed flat while baking.

Before You Begin

Our favorite corn tortillas are Maria and Ricardo’s Handmade Style Soft Corn Tortillas, Yellow.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Arrange twelve 6-inch corn tortillas in single layer on 2 rimmed baking sheets. Brush both sides of each tortilla with vegetable oil (about 2 tablespoons per sheet). Place inverted wire rack on top of tortillas on each sheet to keep tortillas flat. Bake until tortillas are lightly browned and crisp, 15 to 20 minutes, switching and rotating sheets halfway through baking.