Ideally, cook the tortillas only halfway so they're still somewhat raw but not sticky - about 30 seconds per side.
For Tacos: Remove one of the racks from the oven.
Preheat the oven (minus the rack) to 350F. Carefully place each tortilla so that it hangs over two bars of the rack. It's okay if the edges touch, they shouldn't stick together.
Re-hang the rack in the oven, making sure you place it high enough that the tortillas don't drag or touch the other rack(s).
For Tostadas: Brush tortillas with a bit of oil, sprinkle some seasoning or salt over, then simply lay them flat on the pre-heated oven rack or on a sheet pan.
Bake for 10 minutes and check. If they are turning brown and seem hard enough, go ahead and remove them. If they're still soft-ish, let them bake for another few minutes.
For the taco shells, I found it was best to set up a cooling rack and place them so they could continue to hang from the rack. (I set the rack on top of some tall glasses to get the necessary clearance.) That way they weren't tempted to close up if some were a little softer than others. (My oven doesn't heat evenly.)
A recipe from http://kitchenmouse.rozentali.com/2010/08/homemade-tortilla-chips-and-taco-shells
Posted by Cori Rozentāle on .