Low Carb Mexican Food

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

1. 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
2. Line two large sheet pans with parchment paper
3. Measure 1/3 cup (1 1/2 ounces) of shredded cheese per circle and spread evenly to the edges of the circle
4. Bake for 5 minutes and swap the positions of the baking sheets
5. Bake another 5-10 minutes or until little holes have appeared in the surface of the cheese and the edges begin to brown
6. Remove from the oven and blot with a paper towel before removing to wooden spoons or spatulas suspended by glasses to shape taco shells
7. Leave on the pans to cool flat for chalupa or tostada shells
8. 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