Crispy fried tostadas, fresh from the hot oil and lightly golden, are far better than most store-bought shells. Made with simple corn tortillas and a neutral oil, they are crisp, delicate, and ready for all your favorite toppings, from shredded chicken to refried beans, cheese, salsa, and fresh garnishes. They are naturally vegan and gluten-free when made with corn tortillas.
Homemade tostadas are one of those simple kitchen staples that can completely change dinner. Baked tostadas are crunchy, toasted, and sturdy, while fried tostada shells are lighter, more delicate, and beautifully crisp when cooked the right way.
Both versions have a place at the table. Baked tostadas are great when you need a firm shell for very juicy toppings, while fried tostadas add a crisp, airy texture that works especially well with heartier ingredients like beans, meat, cheese, and fresh vegetables.
The best part is that fried tostadas are easy to make at home. With just corn tortillas, oil, salt, and a heavy pan, you can turn everyday tortillas into golden tostada shells in minutes.
A properly fried tostada should be light, crisp, and lightly golden. It should snap when you bite into it, but still be strong enough to hold toppings. The key is using hot oil, giving each tortilla enough time to fry, and keeping the shell as flat as possible while it cooks.
Once you learn this easy method, you may never want to buy packaged tostada shells again. Freshly fried tostadas taste better, have a better texture, and can be salted while still warm for the best flavor.
What You Need to Make Fried Tostadas
You only need a few basic ingredients and tools to make crispy fried tostadas at home. This is a simple shallow-fry method, so you do not need a deep fryer or a large pot of oil.
- Corn tortillas. Use corn tortillas only. Flour tortillas do not fry into the same crisp tostada shell.
- Neutral-flavored oil. Vegetable oil, avocado oil, or sunflower oil all work well. Avoid strongly flavored oils such as olive oil.
- Kosher salt, for seasoning the tostadas while they are still warm.
- A heavy-bottomed frying pan. A cast iron skillet is ideal because it holds heat well.
- A sturdy pair of kitchen tongs for turning and pressing the tortillas.
- A paper towel-lined baking sheet, large plate, or platter for draining and cooling the fried tostadas.
How to Fry a Tostada
Frying tostadas is straightforward, especially because this method uses shallow frying. You only need enough oil to cook one tortilla at a time. The tortilla fries quickly, turns golden, and becomes crisp as it cools.
First, heat about 1 cup of oil in a medium or large heavy-bottomed skillet over medium-high to high heat. A 10-inch cast iron skillet works well for this recipe.
Next, carefully add one corn tortilla to the hot oil. Fry it until the first side is lightly golden, then turn it over and fry the second side. This usually takes about 2 minutes per side, depending on the heat of your oil and the thickness of the tortilla.
Finally, transfer the fried tortilla to a paper towel-lined baking sheet and sprinkle it with kosher salt while it is still hot. Repeat with the remaining tortillas, working one at a time for the crispiest results.
Tips for Crispy Fried Tostadas
The method is simple, but a few small details make a big difference. For the best homemade fried tostadas, pay close attention to the temperature of the oil, the cooking time, and the shape of the tortilla as it fries.
How Will I Know When the Oil Is Hot Enough?
If the oil is not hot enough, the tortilla will absorb too much oil and turn out chewy or soggy instead of crisp. Let the oil heat for 4 to 5 minutes before adding the first tortilla.
The most accurate way to check the temperature is with an instant-read deep-fry thermometer. The oil should be between 350°F and 375°F.
If you do not have a thermometer, dip the edge of a tortilla into the oil. It should bubble immediately. If it does not, let the oil heat for another minute or two before trying again.
Give the Tortilla Enough Time
Let each tortilla fry until it is lightly golden before turning it over. This should take about 2 minutes on the first side. If the tortilla browns too quickly, lower the heat slightly. If it takes much longer than 2 minutes to color, increase the heat a little.
A good tostada shell should not be dark brown or greasy. Aim for a pale golden color and a crisp texture. The shell will continue to firm up slightly as it cools on the paper towels.
Gently Press While Frying
Corn tortillas can puff, bubble, or curl as they fry. Use kitchen tongs to gently press the tortilla down while it cooks. This helps release air pockets and keeps the tostada as flat as possible, making it easier to top and eat.
The Best Toppings for Fried Tostadas
Fried tostadas are perfect for generous toppings and plenty of garnishes. A tray of toppings lets everyone build their own tostada exactly how they like it.
Good garnishes include shredded lettuce, shredded cheese, sour cream, Pico de Gallo, thinly sliced radishes, jalapeños, salsa, and fresh herbs. Add them after the main topping so the tostada stays crisp as long as possible.
Because fried tostadas are light and crisp, they pair especially well with thicker, sturdier toppings. Try them with beans, shredded meats, or flavorful Mexican classics such as:
- Homemade Mexican Chorizo
- Carne Deshebrada {Shredded Beef}
- Sofrito Black Beans
- Frijoles Borrachos {Crock Pot Borracho Beans}
- Cochinita Pibil
- Carne Adobada
- Instant Pot Pork Carnitas
Make It Tostada Night
Homemade fried tostadas are quick, budget-friendly, and incredibly versatile. Serve them for an easy weeknight dinner, a casual gathering, or a build-your-own tostada bar with several toppings and garnishes.
Once you taste a warm, freshly fried tostada sprinkled with salt, it is easy to understand why making them at home is worth the few extra minutes. They are crisp, golden, and ready for anything you want to pile on top.
Homemade Fried Tostadas
12 tostadas
5 minutes
10 minutes
10 minutes
Crispy homemade fried tostadas are lightly golden, simple to prepare, and perfect for piling with your favorite Mexican-inspired toppings.
Ingredients
- 12 corn tortillas
- 2 cups neutral oil, such as avocado oil or sunflower oil
- Kosher salt
Instructions
- Heat the oil in a heavy-bottomed pan over medium-high heat. Let it warm for 4 to 5 minutes before adding a tortilla. For the most accurate result, use an instant-read deep-fry thermometer; the oil should be between 350°F and 375°F.
- When the oil is hot, add one corn tortilla. Fry until the first side is lightly golden, about 2 minutes, then turn and fry the second side until crisp and golden.
- Transfer the tostada to a paper towel-lined baking sheet. Sprinkle with kosher salt while still warm. Repeat with the remaining tortillas, frying one at a time.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 419
Total Fat: 42g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 37g
Cholesterol: 0mg
Sodium: 38mg
Carbohydrates: 12g
Fiber: 3g
Sugar: 0g
Protein: 2g
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