Oven Baked Taco Shells {Quick & Budget-Friendly!}

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!