Making your own baked tostadas could not be easier! Just 15 minutes in the oven gives you extra crispy tostadas ready to be topped, dipped, and piled high with your favorite Mexican recipes. Gluten-free, vegan, and crazy good!
This is one of those posts I feel kind of silly writing.
Once you realize how easy this tostada recipe is, you’ll understand what I mean.
The truth is, I was kinda blind to the simplicity of baked tostadas for a long time. I wrote them off as “health food” in the worst sense of the term.
I thought the only reason anyone would bake and not fry homemade tostada shells was they were either trying to sheds some pounds or really liked bland, tasteless food.
It wasn’t until I traveled to Baja and ordered countless aguachiles, ceviches, and other fish and seafood tostadas and realized they all come with tostadas that are baked not fried. Similar to how raw oysters and other seafood are often served with Saltines here in the US.
These shells were not only tasty, but served as the perfect vehicle to transport the juicy, tart flavors into my mouth.
Because they are baked there’s no coating of oil preventing the juices from soaking the tostada. Baking also makes them much sturdier, therefore, soaking up all that juice and still not falling apart.
how to make baked tostadas
Before we get into the play-by-play, I will preface this to say of course you can buy store bought baked tostadas (and sometimes I do) but once you see how easy this is, you will hardly be tempted to make a trip to the store.
Corn tortillas are best for tostadas. Flour tortillas do get crisp in the oven, but easily fall apart when you try to put anything on them.
Preheat the oven to 350°F. You don’t even need baking sheets for this you put the tortillas directly on the oven racks.
Bake them for about 7-8 minutes per side, flipping halfway through until they are golden brown, like the color of a roasted peanut and smell toasty.
Let them cool in a single layer on the counter. They make this adorable crackling sound as they cool to room temperature.
That’s it! Now you can top them or dip them to your heart’s content.
how to serve them
Baked tostadas are perfect for your favorite topping, breaking into bite-sized pieces, or even making flavored chips (just brush tortillas with a bit of oil and sprinkle with chili powder and salt before baking).
10 Baked Tostadas Recipe Ideas
Tostadas can be topped with anything from shredded chicken to refried beans (or both!). There are so many delicious ways to enjoy these baked tostadas, let's look at a few of my favorites.
Pork Tostada Ahogada {Drowned Pork Tostadas}
Both sides of the tortillas get dipped in the tangy chile sauce before being topped with luscious pork, beans, and cheese
Roasted Squash Tostadas Recipe
Get excited for fall with these vegan tostadas topped with vanilla-honey roasted almonds.
Baja-Inspired Chipotle Grilled Shrimp Tostadas
If you are missing Mexico, these shrimp tostadas from Salt & Wind Travel are the ones to make.
Shrimp Ceviche Tostadas with Coconut and Lime
Since this shrimp ceviche has coconut milk, they give more of a Carribean vibe.
Cauliflower Ceviche Tostadas
One of our most popular recipes! These vegan tostadas are fresh and vibrant.
Crave-Worthy Breakfast Tostadas
This Mess Is Ours has the right idea with these breakfast tostadas—just top with a little pico de gallo and you'll be set!
Mixed Mushroom Tostadas with Charred Scallion Pesto
These plant-based tostadas look impressive—and they are! Caramleized mushrooms, charred scallion pesto, and black beans. Top with cheese or sour cream.
Braised Guajillo Lamb Tostadas
We'll take any excuse to make these ultra-savory tostadas with fall-apart tender lamb, and a quick little salad on top.
Tostadas de Ceviche de Pulpo (Octopus Ceviche)
Karla, of Mexican Food Memories is from Ensenada, where seafood ceviche tostadas are king. Her octopus version is elegant and actually very easy to prepare.
Spicy Cinnamon-Spiked Sweet Potato Tostadas
Sweet Potatoes are nature's superfood and there's no better way to enjoy them than on these simple vegan tostada topped with refried beans and slaw.
more easy mexican recipes to try!
- Mexican Chorizo From Scratch
- Cilantro Lime Rice
- Shredded Beef for Tacos
- Mangonada {Spicy Mango Slushy}
- Chicharrones de Harina
- Charred Poblano Guacamole
- Pickled Red Onions
the best tostadas are the ones you make at home!
Crispy, crunchy, and even better—super healthy! These baked tostadas are going to be your favorite way thing to dip, top, and devour. Show me what you put on top by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!
Homemade Baked Tostadas
Making your own baked tostadas could not be easier! Just 15 minutes in the oven gives you extra crispy tostadas ready to be topped or dipped!
Ingredients
Instructions
- Heat oven. Heat oven to 350°F.
- Bake tortillas. Place tortillas an inch or so apart directly on the oven rack. Bake, flipping at least once until the tortillas are crisp and golden, about 15 minutes.
- Cool. Let cool to room temperature then top or break into pieces are enjoy with your favorite salsa or dip.
Notes
Tostadas will keep in an airtight container at room temperature for up to 5 days.
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