Cheese Taco Shells
Enjoy low-carb cheese taco shells as a delicious and versatile alternative to traditional tortillas, perfect for a keto or gluten-free option.
Ingredients
Main Ingredients
- 1 cup shredded cheese (any variety: Cheddar, Pepper Jack, Colby Jack, or Monterey Jack) Choose any cheese preferred, but different cheeses will yield varying flavors and textures.
- 1/2 teaspoon garlic powder (optional) Optional for extra flavor.
- 1 piece Parchment paper Used for baking the cheese.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- On a parchment-lined baking sheet, place four 1/4 cup piles of shredded cheese, ensuring there's a 2-inch space between each pile.
- Using your fingers or a spoon, press each pile down to form an even layer in a circular shape. If desired, sprinkle some garlic powder over the cheese for added taste.
Cooking
- Bake at 350 degrees for 5-7 minutes or until the edges are golden brown.
- Allow the cheese to cool on the tray for about 1-2 minutes or until it's firm enough to lift yet still pliable.
- Gently lift each cheese circle and drape it over the handle of a spatula or spoon balanced on two cups (or a taco holder), letting it cool completely to harden in the taco shell shape.
Notes
Experiment with different cheese combinations and add spices or herbs into the shredded cheese mix for unique flavors. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them layered with parchment paper.