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Keto Cheese Taco Shells
Keto Cheese Taco Shells
Ingredients
Servings 6
- 9 oz pre-shredded cheddar cheese
- parchment paper (not waxed paper)
- 2 large sheet pans
Method
- Preheat the oven to 375 degrees F and place one rack in the upper third and the other rack in the lower third of the oven
- Line two large sheet pans with parchment paper
- Measure 1/3 cup (1 1/2 ounces) of shredded cheese per circle and spread evenly to the edges of the circle
- Bake for 5 minutes and swap the positions of the baking sheets
- Bake another 5-10 minutes or until little holes have appeared in the surface of the cheese and the edges begin to brown
- Remove from the oven and blot with a paper towel before removing to wooden spoons or spatulas suspended by glasses to shape taco shells
- Leave on the pans to cool flat for chalupa or tostada shells
- Cool completely and store in an air-tight container on the counter for a few days or in the refrigerator for up to two weeks
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