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How to Crisp & Toast Tortillas

Master every method for perfectly crispy or toasted tortillas

Crispy golden tortillas in a cast iron skillet
Last updated: October 25, 2025

We regularly update our guides to ensure you have the most accurate information.

Quick Answer

For crispy tortillas: Brush with oil and bake at 400°F for 5-7 minutes. For toasted tortillas: Heat in a dry skillet over medium-high heat for 20-30 seconds per side until charred spots appear. For taco shells: Fold and fry in 350°F oil for 1-2 minutes.

Whether you're making tostadas, homemade tortilla chips, crunchy taco shells, or just want to add texture to soft tacos, knowing how to crisp and toast tortillas opens up endless possibilities. Different methods yield different results, so let's explore all your options.

Method 1: Oven Crisping (Best for Tostadas & Chips)

Best for: Tortilla chips, tostadas, large batches

  1. Preheat oven to 400°F
  2. Brush both sides of tortillas lightly with oil or spray with cooking spray
  3. For chips: Cut each tortilla into 6-8 wedges and arrange in single layer on baking sheet
  4. For tostadas: Leave tortillas whole
  5. Bake for 5-7 minutes, flipping halfway, until golden and crispy
  6. Season immediately with salt while still hot

Tip: For extra-crispy chips, bake at a lower temp (350°F) for longer (10-12 minutes). They'll be crispier and less likely to burn.

Method 2: Stovetop Toasting (Best for Tacos)

Best for: Soft tacos, quesadillas, adding flavor without frying

  1. Heat a dry cast-iron skillet or comal over medium-high heat
  2. Place tortilla flat in the hot skillet
  3. Cook for 20-30 seconds until you see charred spots and the tortilla puffs slightly
  4. Flip and cook another 20-30 seconds
  5. Remove and keep warm in a towel

Tip: Don't overcook or tortillas become stiff. You want them toasted but still pliable for folding.

Method 3: Pan-Frying (Classic Crispy)

Best for: Tostadas, ultra-crispy chips, authentic texture

  1. Heat 1/4 inch of oil in a large skillet to 350°F
  2. Carefully add one tortilla at a time
  3. Fry for 30-60 seconds per side until golden and crispy
  4. Remove with tongs and drain on paper towels
  5. Season with salt immediately

Warning: Oil must be hot enough (test with a small piece of tortilla—it should sizzle immediately). Too cool and tortillas absorb oil and get greasy.

Method 4: Making Taco Shells

Best for: Crunchy tacos, taco salad shells

Oven Method:

  1. Preheat oven to 375°F
  2. Brush tortillas with oil on both sides
  3. Drape tortillas over the bars of your oven rack (or use a taco shell rack)
  4. Bake for 7-10 minutes until crispy and holding shape
  5. Let cool 1 minute before removing—they'll firm up as they cool

Frying Method:

  1. Heat 1/2 inch oil in skillet to 350°F
  2. Fold tortilla in half and hold open with tongs
  3. Fry for 1-2 minutes until golden, keeping the fold open
  4. Flip and fry other side
  5. Drain on paper towels

Method 5: Air Fryer (Healthier Crispy)

Best for: Chips and tostadas with less oil

  1. Preheat air fryer to 350°F
  2. Lightly spray or brush tortillas with oil
  3. Arrange in a single layer in basket (work in batches)
  4. Air fry for 5-7 minutes, shaking basket halfway through
  5. Season immediately while hot

Troubleshooting Guide

Problem: Tortillas are chewy instead of crispy

Solution: They need more cooking time or higher heat. Also ensure you're using enough oil for frying methods.

Problem: Tortillas burn before getting crispy

Solution: Lower your heat. Slow and steady wins the race—lower temp for longer time produces the crispiest results.

Problem: Taco shells won't hold shape

Solution: You're removing them too early. Let them cool 1-2 minutes—they firm up as they cool. Also make sure oil is hot enough when frying.

Start with Quality Tortillas

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