Keto Cheese Taco Shells Fast Easy Crispy Food

THE BEST KETO TACO SHELLS

Steps:

• Preheat your oven to 200C/390F. Line 2 cookie sheets with parchment paper.
• Balance a long handled wooden spoon over two mugs to set your shells (you can also use aluminum foil to make a mold or line the edge of your dish drainer with parchment paper).
• Make 8 equal sized piles of cheese, leaving plenty of room between them for spreading.
• Bake for 10-15 minutes until the cheese has stopped bubbling and is brown (you may need to cook 1 cookie sheet at a time depending on how much space you have to set the shells). If your cheese isn't cooked enough, your shells can be chewy instead of crispy.
• Use a spatula to gently remove the cheese and place over the wooden spoon, leave to cool for 3-5 minutes, until set.
• Once cooled, fill with your favorite mexican toppings, such as; Pork Carnitas, Guacamole and Pico Di Galo.

CRISPY KETO TACO SHELLS RECIPE (CHEESE TACO SHELLS)

Steps:

• These are the instructions if you want to make 2 large taco shells. If you want to make a big batch of them, or for a large family, simply get another baking sheet and lots more cheese ready. As one batch is cooking and cooling, you can have the next batch in the oven.
• Pre-heat the oven to 200C/400F and line a baking sheet with baking parchment paper or a silicone sheet. Something that will make it easy to slide the keto cheese taco shells off as they cool and harden.
• Place the grated/shredded cheese into two large (or more, but smaller) circles on the baking sheet as shown.
• Bake the cheese on the baking sheet in the preheated oven for up to 5 minutes. But watch them closely. You'll know when they are ready to remove from the oven when they have bubbled and cooked to a lovely golden brown colour. Do not overcook them. No one wants a burnt cheese taco shell.
• Remove the baking tray from the oven and set it aside to cool down slightly. At this point, you may wish to place another baking sheet with taco shells in the oven to be cooking.
• Place two cups upside down on your kitchen bench. Place a kitchen wooden spoon between them as shown. Once the cheese taco shell is cold enough to touch, and still pliable, place over the wooden spoon handle to cool. Alternatively, you can buy a taco stand as shown above.
• Repeat the process until you have made enough keto cheese taco shells for your family.
• Serve with plenty of fresh shredded lettuce, taco meat sauce, sour cream, salsa, guacamole, and more cheese.

KETO CHEESE TACO SHELLS (FAST, EASY, CRISPY!)

Steps:

• Preheat the oven to 375 degrees F (191 degrees C). Line either two jelly roll pans or one XL baking sheet with parchment paper.
• Meanwhile, setup wooden spoons sitting horizontally across two overturned glasses (see picture above with the cheese on it). This way, they'll be ready once the cheese taco shells are out of the oven.
• Remove the pan(s) from the oven and cool without disturbing for about 1 minute.

LOW-CARB KETO CHEESE TACO SHELLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
• Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
• Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
• Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.