Oven Baked Tortilla Shells {Quick and Affordable! }

When taco night comes around, my kids always vote for Team Crunch. Just buy a pack of hard shells and A bag of soft tortillas a week? no thanks. That’s when I discovered how easy it was to make crispy tortilla shells from the soft tortillas I had in the pantry.

All it takes is a quick heat in the microwave to soften them, a spray of oil, and some clever tricks with an oven rack. Throw them in and in just 10 minutes you have golden, crispy tortilla shells. No need to fry! Even better, they’re lighter, super affordable, and tastier than anything in the box.

before starting

Here are some quick tips to make your grilled tortilla shells turn out perfectly every time:

• Microwave first: Warming the tortillas will make them soft and stretchy. This is crucial to avoid breakage!
• Drape carefully: Hang each tortilla over two oven grates so that they form the perfect tortilla shell shape.
• Use aluminum foil: I wish someone had told me this tip when I first started. Place a sheet of aluminum foil on the bottom rack of your oven to save time and energy cleaning up potential messes!
• tortilla chips. I saved my favorite tip for last! If you have leftover tortillas, you can cut them into triangles and bake them to make some crunchy chips that go with everything from salsa to guacamole.

How to Make Oven Baked Taco Shells

Here’s my simple, foolproof process for turning soft tortillas into perfectly crispy tortilla shells in just a few easy steps:

1. Preheat the oven

Set oven temperature to 425°F and line bottom rack with foil to catch drippings.

2. Soften the tortillas

Microwave tortillas in batches for 1-3 minutes, until warm and tender. Wrapping them in a damp paper towel can help.

3. Season and spray

Spray both sides with cooking spray (or brush lightly with oil). If you wish, add lime juice and salt.

Cooking Spray Swap: Don’t have cooking spray? Just lightly brush the tortillas with some oil before baking. I’ve used vegetable neutral oil and corn oil and didn’t see much of a difference, so use whatever oil you have on hand.

4. Cover the oven rack

I prefer to put the tortillas on top of two pieces. Not only does this create more space for the fillings, but it also makes them uniform in size and shape, which is very convenient when stacking them on top of each other.

5. Bake until crispy

Bake for 8-10 minutes until golden and crispy. Keep an eye on them. They burn quickly!

Recipe Tips and Substitutions

Here are some of my favorite tips and substitution ideas to help you get the best grilled tortilla shells every time:

• Use a larger tortilla. Using a larger tortilla is the key to getting perfect taco shells. When they are larger, they are easier to handle and can hold more taco fillings without breaking.
• Create Taco Bowls. Taco bowls are a fun twist on regular taco shells that don’t even require much effort. Simply use an inverted cupcake pan to shape the heated tortillas into bowls and pop them in the oven until golden and crispy.
• add a touch of flavor. Just a hint of your favorite seasoning is enough to make these taco shells special. Good options include kosher salt, smoked paprika, and cumin.

Service concept

These taco shells go with almost everything:

Store and reheat

Whether you’re preparing for taco night or saving a few extra bucks, here’s how to keep your shells fresh and crispy:

• shop: Let the shells cool completely, then store in an airtight container at room temperature for up to 3 days.
• reheat: Heat in 350°F oven for 3-5 minutes to crisp.
• avoid: Do not refrigerate or freeze. Humidity can make them soft or soggy!