Description
Learn how to make cheese taco shells perfectly every time, along with lots of tips for quick, easy, CRISPY low carb keto taco shells.
Ingredients
Scale
- 2 cup Cheddar cheese (shredded)
- 1/4 tsp Cumin
- 1/8 tsp Chili powder
Instructions
- Step: Preheat the oven to 375 degrees F (191 degrees C). Line either two jelly roll pans or one XL baking sheet with parchment paper.
- Step: Place cheese in circles on the baking sheet(s), with even thickness throughout. Sprinkle with cumin and chili powder.
- Step: Bake for 5-7 minutes, until the edges start to brown and bubbles start to form.
- Step: Meanwhile, setup wooden spoons sitting horizontally across two overturned glasses.
- Step: Remove the pan(s) from the oven and cool without disturbing for about 1 minute.
- Step: Use a flat turner or spatula to lift the cheese circles and hang them over the wooden spoons. Let them hang until hardened, about 5 minutes.
Notes
Use parchment paper for easier cleanup and to prevent sticking. Ensure edges are well-browned to achieve a crispy texture. Use a solid turner or spatula to avoid tearing the soft cheese.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 keto taco shell
- Calories: 152 kcal
- Sugar: 0 g
- Sodium: 260 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 0.4 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 45 mg
Keywords: low carb, keto, cheese taco shells, Mexican, crispy taco shells