For a lighter alternative to fried tostadas, you could make bakde corn tortillas. It’s as easy as brushing them with a little oil and a light sprinkle of salt. I often prepare several baking sheets of these tostadas. I store the cooled tostadas in a plastic storage bag. They are great for a quick Mexican-inspired meal on any night of the week. Top with your favorite picadillo recipe or a simple beans and cheese tostada for a snack.
Here’s how to make Baked Tostadas:
1. Preheat oven to 395F.
2. On a large, lined cookie sheet, spray 6 corn tortillas with a lowfat canola spray, sprinkle with sea salt and a squeeze of fresh lime juice.
3. Bake for 20 minutes, turning after the first 10 minutes. Let cool and store in Ziploc bags for up to a week.
Serve with your favorite salsa for a healthier version of Chips or top with your favorite toppings!
You can prepare baked chips using this method as well. Slice them into wedges or strips after brushing them with oil and bake as directed.
Baked Tortilla Chips with Chile Salt. To prepare a chile salt, simply crush some red pepper flakes with a coarse sea salt.