These are super easy to make in the oven and the best part is that they hold up just like a traditional, carb-filled taco shell.
Author:Amanda C. Hughes
Prep Time:2 minutes
Cook Time:15-20 minutes
Total Time:20 minutes
Yield:4 taco shells 1x
2 cups of mild shredded cheddar cheese
Preheat your oven to 400F.
Arrange a baking sheet with parchment paper and create four 5” circles using ½ cup of mild cheddar cheese for each.
Add to the top rack of your oven and bake for about 15-20 minutes until edges and middle are browned (they don’t need to be hard yet, but they shouldn’t drip).
Quickly use scissors to cut the parchment paper into four squares, separating each shell, and then insert them into a taco holder. If yours doesn’t have high edges, you can also drape them over a large bowl to form the shell shape.
Let cool for five minutes, then dab with a paper towel to get rid of excess oil, trim with kitchen shears if you’re feeling fancy, and set aside.