Basic Baked Tostadas are a great alternative to the more usual deep-fried. Tostadas are traditionally made with stale tortillas, so the frying helps the taste and texture, but deep-frying can involve a lot of unhealthy fats so what to do if like me you don't want to give up their crunch? This easy, healthy solution keeps crisp, crunchy tostadas on the menu.
AuthorAnn Ogden GaffneyBake on a high shelf for 10-12 minutes, or until the tortillas are browned and crisp. Move to cool on paper towels. Serve with desired toppings.
Preheat oven to 425F
Take 2 full baking sheets, and cut 2 sheets of parchment paper to fit.
Take one of the sheets and line one of the sheet pans with the prepared parchment paper. Brush paper with half oil and lay the tortillas on top in a single layer. Drizzle the tortillas with the remaining oil then brush it to distribute as evenly as possible.
Lay the remaining sheet of parchment paper on top of the oiled tortillas. Nest the second sheet on top to press down on the tortillas. This will keep them flat.
Bake on a high shelf for 10-12 minutes, or until the tortillas are browned and crisp. Move to cool on paper towels. Serve with desired toppings.
Ingredients
Directions
Preheat oven to 425F
Take 2 full baking sheets, and cut 2 sheets of parchment paper to fit.
Take one of the sheets and line one of the sheet pans with the prepared parchment paper. Brush paper with half oil and lay the tortillas on top in a single layer. Drizzle the tortillas with the remaining oil then brush it to distribute as evenly as possible.
Lay the remaining sheet of parchment paper on top of the oiled tortillas. Nest the second sheet on top to press down on the tortillas. This will keep them flat.
Bake on a high shelf for 10-12 minutes, or until the tortillas are browned and crisp. Move to cool on paper towels. Serve with desired toppings.
