Ingredients:

  • 10 corn tortillas (approx. 250g)
  • 1 cup (240ml) neutral oil
  • ½ tsp (3g) fine sea salt

Instructions:

  1. Pour the neutral oil into a 12-inch cast iron skillet or heavy-bottomed stainless steel pan and heat over medium-high until shimmering and sizzling.
  2. Carefully lay one tortilla flat in the oil and fry for 30–45 seconds per side, using tongs to press it down gently if it curls, until the surface is golden brown.
  3. Remove the tostada and place it immediately on a wire rack set over paper towels; sprinkle with a pinch of sea salt while still hot.