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Crispy Taco Shells

Crispy Taco Shells
Total Preparation Time: less than 15 minutes Number of Servings: 6
Actual Cooking Time:15 to 30 minutes Source: EatingWell
Food Groups: Grains
Main Ingredient: Rice, Pasta & Bread
Meal Type: Dinner Entrée, Lunch Entrée, Snack
Origin: Mexican & Spanish
Special Features: Kids Can Help Make It , Simple (6 or less ingredients)

Surprisingly easy and far better-tasting than store-bought taco shells.
To Make Ahead: Store in an airtight container for up to 2 days. Reheat at 375°F for 1 to 2 minutes before serving. | Equipment: Baked-taco rack


12 6-inch corn Tortillas
Canola oil cooking spray
3/4 teaspoon Chili powder, divided
1/4 teaspoon Salt, divided


Preheat oven to 375°F.

Wrap 4 tortillas in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. (Alternatively, wrap in foil and heat in the preheated oven until steaming, 5 to 7 minutes.) Coat both sides with cooking spray; sprinkle a little chili powder and salt on one side.

Drape each tortilla over a panel on a baked-taco rack and bake until crispy and brown, 7 to 10 minutes. (Or see Kitchen Tip.)
Remove the shells from the rack and repeat Steps 2 and 3 with the remaining 8 tortillas.

Nutrient Information
Calories: 114
Total Fat: 2 g
Saturated Fat: 0 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 125 mg
Carbohydrates: 23 g
Protein: 3 g
Fiber: 3 g
Vitamin A:
Vitamin C:
Calcium: 21 mg

Cook's Notes:

Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.

Or, cut tortillas into quarters and bake flat on oven rack to make baked tortilla chips for use with dips.