Oven Baked Taco Shells
These Oven Baked Taco Shells are an easy, healthy alternative to store-bought crunchy shells. With just corn tortillas and a bit of oil or spray, you can whip up a crispy taco night in under 20 minutes.

When taco night rolls around, my kids always vote Team Crunchy. But buying a pack of hard shells and a bag of soft tortillas every week? No thanks. That's when I figured out how easy it is to make crunchy taco shells from the soft corn tortillas already in my pantry.
All it takes is a quick zap in the microwave to soften them up, a little spray oil, and a clever trick using your oven racks. Pop them in, and in just 10 minutes you've got golden, crispy taco shells. No deep-frying required! Even better, they're lighter, super budget-friendly, and way tastier than anything from a box.
Before You Get Started
Here are a few quick tips that'll make your baked taco shells come out perfectly every time:
- Microwave first: Warming the tortillas makes them soft and flexible. This is essential to avoid cracking!
- Drape carefully: Hang each tortilla over two oven grates so they form that perfect taco shell shape.
- Use aluminum foil: I wish someone had told me about this tip when I was starting out. Place a sheet of aluminum foil across the bottom rack of the oven and save yourself the time and effort of cleaning out a potential mess!
- Tortilla chips. I've saved my favorite tip for last! If you've got any leftover tortillas, you can slice them into triangles and bake them to create some crispy chips that pair well with everything from salsa to guacamole.
How to Make Oven Baked Taco Shells
Here's my simple, foolproof process for turning soft corn tortillas into perfectly crispy taco shells in just a few easy steps:
1. Preheat the Oven
Set your oven to 425°F and line the bottom rack with foil to catch any drips.
2. Soften the Tortillas
Microwave tortillas in batches for 1–3 minutes until hot and pliable. Wrapping them in a damp paper towel helps.
3. Season and Spray
Spritz both sides with cooking spray (or lightly brush with oil). Add lime juice and salt if you like.
Cooking spray swap: Don't have cooking spray? Just lightly brush some oil onto the tortillas before baking them. I've used both vegetable neutral oil and corn oil without seeing much of a difference, so use whatever you have at hand.
4. Drape Over Oven Racks
I prefer draping my tortillas over two bars each. Not only does this create more room for fillings, but it also makes them all uniform in size and shape, which comes in handy when stacking them together.
5. Bake Until Crispy
Bake for 8–10 minutes until golden and crispy. Keep a close eye on them. They can burn fast!
Recipe Tips and Substitutions
Here are some of my favorite tips and substitution ideas to help you get the best baked taco shells every time:
- Use larger tortillas. Using larger tortillas is key to getting the perfect taco shell. When they're bigger, they're easier to handle and can fit more taco fillings without breaking.
- Create taco bowls. Taco bowls are a fun spin on the usual taco shells and don't even require much effort. Just shape the heated tortillas into bowls using a flipped cupcake pan and pop them into the oven until they're golden brown and crispy.
- Add a hint of flavor. Just a dash of your favorite seasoning is more than enough to give these taco shells a kick of their own. Great options include kosher salt, smoked paprika, and cumin.
Serving Ideas
These taco shells pair well with just about everything:
Storage and Reheating
Whether you're prepping ahead for taco night or saving a few extras, here's how to keep your shells fresh and crispy:
- Store: Let shells cool completely, then place in an airtight container at room temperature for up to 3 days.
- Reheat: Warm in a 350°F oven for 3–5 minutes to crisp back up.
- Avoid: Don't refrigerate or freeze. Humidity will make them soft or soggy!
Frequently Asked Questions
Here are the answers to some of the most frequently asked questions about baked taco shells:
Can I use flour tortillas instead?
Flour tortillas tend to be softer, unlike corn tortillas, which are more on the sturdy side. They probably won't be able to stand up on their own, so I don't recommend using them to make crunchy taco shells.
Can I toast my tortillas for tacos?
Of course! Toasting tortillas is a great way to bring out the flavor, while making sure that they're pliable enough to be shaped into tacos. I prefer toasting my tortillas on the stove for a minute or so on each side until pliable. For an easier way of making your tortillas more pliable, you can microwave them for 1-3 minutes.
How do I prevent my tacos from getting soggy?
Corn taco shells tend to be crunchy but eventually end up getting soggy due to the moist fillings. The best way to prevent soggy tacos is to prepare the fillings separately and only assemble the taco once you're ready to enjoy it. To make sure your crunchy taco shells stay crunchy, store them at room temperature instead of in the fridge.
Why did my taco shells burn?
Ovens vary, so check early around the 6–7 minute mark and keep a close eye near the end.
Oven Baked Taco Shells
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Ingredients
- 8 corn tortilla
- 2 tsp. lime juice (optional)
- Salt to taste
- Cooking spray
Instructions
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Equipment
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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