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A stack of the homemade tostada shells on a small white plate with a bundle of fresh cilantro in the background.
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Homemade Tostada Shells

You'll love these crispy, freshly fried tostada shells loaded with all your favorite toppings. These tostada shells are delicious and simple to make.
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 tostada shells
Calories 182kcal
Author Amanda McGrory-Dixon

Ingredients

  • Oil for frying
  • 8 corn tortillas
  • Coarse kosher salt optional
  • Chili powder optional
  • 1 lime sliced, optional

Instructions

  • In a Dutch oven, pour in enough oil to come up about an inch. Heat oil over medium-high until it reaches 350 degrees. Once it reaches 350 degrees, drop the heat level to keep the oil from getting too hot. Adjust the temperature as necessary to keep it at a consistent 350 degrees.
  • Using tongs, carefully place a corn tortilla in the hot oil and fry for about a minute and a half. Flip the tortilla and cook for another minute and a half or until golden brown.
  • Remove the corn tortilla with the tongs and allow the excessive oil to drip back into the Dutch oven. Move the tortilla to a paper-towel lined plate.
  • If desired, sprinkle with salt, chili powder and lime juice. Enjoy!

Notes

  • I typically use peanut or grape seed oil for frying.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1tostada | Calories: 182kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Sodium: 12mg