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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Corn tostada shells provide quick energy and some dietary fiber, but they are often deep-fried, making them relatively high in fat and calories. While they can be part of a balanced diet, it is best to consume them in moderation and pair them with nutrient-dense toppings like lean proteins, beans, and fresh vegetables.
Per 100g, corn tostada shells contain approximately 480 calories and 65g of carbohydrates. A single standard shell typically weighs about 12-15g, providing roughly 60-70 calories and 8-10g of carbs.
Yes, most corn tostada shells are naturally gluten-free because they are made from corn masa. However, you should always check the packaging for a gluten-free certification to ensure there is no cross-contamination or added wheat flour during processing.
Most corn tostada shells are vegan as they are primarily made from corn, water, and vegetable oil. Some traditional brands may use lard or animal-derived fats for frying, so it is important to check the ingredient list to confirm they are plant-based.
No, corn tostada shells are not considered keto-friendly. With 65g of carbohydrates per 100g, even a single shell contains enough starch to potentially disrupt ketosis for those on a strict low-carb diet.
Tostada shells are pre-cooked and ready to eat, but heating them enhances their flavor and crunch. You can warm them in a 350°F (175°C) oven for 3-5 minutes or microwave them for 30-45 seconds until they are warm and fragrant.
Store unopened shells in a cool, dry place away from direct sunlight. Once the package is opened, keep them in an airtight container or a tightly sealed plastic bag to prevent them from becoming stale or absorbing moisture.
corn tostada shells is a versatile ingredient found in cuisines around the world. With 480 calories per 100g and 7 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain product category with complete nutrition information.
View all grain product →Discover 1 recipes featuring corn tostada shells with step-by-step instructions.
Browse recipes →Unopened packages usually last 2-3 months past their 'best by' date if stored in a dry environment. Once opened, they are best consumed within 1-2 weeks to ensure they maintain their characteristic crunch.
Tostada shells rarely grow mold due to their low moisture content, but the oils used in frying can go rancid over time. If they have a tough, chewy texture or a sour, 'paint-like' smell, they have likely spoiled and should be discarded.
Yes, you can make a lower-fat version by baking corn tortillas instead of frying them. Simply lightly spray corn tortillas with oil and bake them at 400°F (200°C) for about 5-10 minutes until they are crisp and golden brown.