Name: Ejjeh (Lebanese Herb and Vegetable Omelette) Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 10-12 corn tortillas; 2 tablespoons avocado oil; ¼-½ teaspoon salt

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These baked tostada shells are a healthier, easy-to-make alternative to deep-fried versions. Made with just corn tortillas, avocado oil, and a pinch of salt, they bake to crispy perfection in under 20 minutes. Perfect for topping with your favorite fillings without the mess or extra oil of frying.

The image shows a white cutting board with a stack of thin, round yellow corn tortillas on the left side. Two tortillas lie flat on the board, and a woman's hand is holding one tortilla steady while her other woman's hand brushes a liquid, likely oil, onto the tortilla using a brown brush. To the top right of the board is a small clear glass bowl filled with golden oil. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You'll Need

Ingredients

10-12 corn tortillas
2 tablespoons avocado oil
¼-1/2 teaspoon salt

How to Make Baked Tostada Shells

Preheat oven: Preheat the oven to 400°F (204°C) and line one or two large baking sheets with parchment paper to prevent sticking and ensure even crisping.
Prepare tortillas: Arrange the corn tortillas in a single layer on the prepared baking sheets, making sure they do not overlap for optimal crunchiness.

Brush and season: Using a pastry brush, evenly brush both sides of each tortilla with avocado oil and sprinkle lightly with salt to enhance flavor.
Bake and flip: Bake for 14–15 minutes, flipping the tortillas halfway through the cooking time to ensure they crisp evenly and become lightly golden brown with no softness in the center.
Cool and serve: Remove the tortilla shells from the oven and allow them to cool slightly. They will continue to crisp as they cool. Once cooled, top with your favorite tostada ingredients and enjoy.

The image shows a golden-brown, crispy flat round piece of fried dough held by a woman's hand in the foreground. It has a slightly bubbly surface texture with small air pockets and a few darker toasted spots. In the background, there is a silver baking tray with four more similar flat rounds, all resting on a white marbled surface. The focus is sharp on the piece held up, while the tray and other pieces are softly blurred. The overall color palette is warm with the golden dough contrasting against the cool silver tray and white marble. Photo taken with an iphone --ar 4:5 --v 7

How to Serve Your Tostada Shells

Toppings and Garnishes

Top the baked tostada shells with your choice of fillings: seasoned shredded chicken, refried or black beans, shredded lettuce, diced tomatoes, pickled red onion, crumbled queso fresco or cotija, sliced avocado, and a drizzle of crema or salsa. Fresh cilantro and a squeeze of lime brighten the flavors.

Serving Ideas

Serve the shells immediately after cooling for the best crunch. For a mezze-style spread, offer a selection of proteins, beans, salsas, and fresh toppings so guests can assemble their own tostadas.

Make Ahead and Storage

Use parchment paper on baking sheets to prevent sticking and promote even baking.

Flip the tortillas halfway during baking for uniform crispiness.
Adjust salt quantity to taste or dietary needs.
Serve immediately after cooling for best texture; stored shells may lose crispness.
Try using this method with flour tortillas for a different flavor profile, but watch baking time carefully.

Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes | Yield: 12 tostada shells

Ejjeh (Lebanese Herb and Vegetable Omelette) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

Author: Hazel
Total Time: 20 minutes
Yield: 12 tostada shells
Diet: Gluten Free

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Description

Ingredients

10-12 corn tortillas
2 tablespoons avocado oil
¼-½ teaspoon salt

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Instructions

Preheat oven: Preheat the oven to 400°F (204°C) and line one or two large baking sheets with parchment paper to prevent sticking and ensure even crisping.

Prepare tortillas: Arrange the corn tortillas in a single layer on the prepared baking sheets, making sure they do not overlap for optimal crunchiness.
Brush and season: Using a pastry brush, evenly brush both sides of each tortilla with avocado oil and sprinkle lightly with salt to enhance flavor.
Bake and flip: Bake for 14-15 minutes, flipping the tortillas halfway through the cooking time to ensure they crisp evenly and become lightly golden brown with no softness in the center.

Cool and serve: Remove the tortilla shells from the oven and allow them to cool slightly. They will continue to crisp as they cool. Once cooled, top with your favorite tostada ingredients and enjoy.

Notes

Use parchment paper on baking sheets to prevent sticking and promote even baking.
Flip the tortillas halfway during baking for uniform crispiness.
Adjust salt quantity to taste or dietary needs.
Serve immediately after cooling for best texture; stored shells may lose crispness.