1tablespoonCanola oilor any neutral oil, or cooking spray
Your favorite tostada toppings: refried beans, chicken, beef, lettuce, cheese, sour cream, etc.
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
Arrange as many tortillas as will fit on the baking sheet without overlapping. (I can get 6 on mine - if you need more than that, bake in batches or bake two sheets at a time, rotating halfway through).
Brush both sides of the tortillas lightly with oil and sprinkle with salt.
Bake for about 8 minutes, flipping the tortillas over about halfway through. You could also use a wire rack and omit the flipping.
Remove from the oven and transfer to a paper towel lined tray to cool.*
Serve immediately with your favorite toppings, or cool completely and store in a tightly sealed contained for 3-4 days.
It's ok if they're slightly soft as long as they're browned. They will crisp up even more as they cool.
Nutritional calculations are estimates, and include only the tortillas, oil and salt. Toppings will vary.
Store leftover shells in a sealed airtight container at room temperature for up to a week. I usually just toss them into a Ziploc bag and leave them on the counter. They don't often make it through the night (because we eat them!).