Tostadas (3 Ways!)

Dry out 6 corn tortillas by placing in a single layer on a work surface for 30 minutes, or placing in a single layer on a baking sheet and refrigerating uncovered overnight.

Heat 2 cups grapeseed or vegetable oil in a large saucepan over medium heat until 350ºF. Line a baking sheet with paper towels. Fry 1 tortilla at a time: Add to the hot oil and carefully press down on the sides and center of the tortilla with tongs to submerge in the oil and help it cook evenly. Fry, flipping the tortilla every 10 seconds, and crisp and lightly golden brown, 50 to 60 seconds total. Transfer to the paper towels and season with kosher salt.

Arrange a rack in the middle of the oven and heat the oven to 375ºF. Place the tortillas in a single layer on a baking sheet. Lightly coat both sides of the tortillas with cooking spray.

Bake until crisp and lightly golden brown, flipping halfway through, 12 to 15 minutes total. Season with kosher salt.

Heat a griddle to medium-low heat (about 300ºF). Place as many tortillas as will fit in a single layer on the griddle. Cook, flipping every 2 minutes, until dry and crisp and smelling like popcorn, 8 to 12 minutes total. Season with kosher salt.

Use the tostadas immediately or let cool completely and store in a plastic zip-top bag. Fried tostadas will last 2 weeks or more. Baked tostadas will last up to 1 week. Griddled tostadas will last 1 day, but they’re best eaten as soon as possible.