Deborah Schneider

Low-Fat Tostadas

Preparation info

  • Difficulty

    Easy

  • Makes

    48

    .

Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

Baked tostadas will be a bit sturdier than fried, but they are still crisp and tasty, perfect for piling on the goodies.

Ingredients

  • 1 dozen stale corn tortillas
  • About ¼ cup vegetable or olive oil
  • Kosher salt

Method

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick silicone mat.
  2. Brush the tortillas lightly on both sides with the oil, then place the tortillas in a stack. Cut the stacked tortillas into quarters.
  3. Arrange the pieces in one layer on the baking sheet, without overlapping. Sprinkle them lightly with salt.
  4. Bake for 20 to 30 minutes, or until lightly browned and very crisp.

© 2010 All rights reserved. Published by Abrams Books.