Serves 8
20 min
Crispy All-Cheese Taco Shells
Recipe GLPRf2fcc36515c3f3
Golden, crispy shells made entirely from melted parmesan cheese, with no flour or binders needed. These delicate, savory shells have a delightfully crunchy texture and rich cheese flavor. Perfect as a fun, low-carb alternative to traditional taco shells.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
vegetable oil, for brushing
2 ounces parmesan cheese, finely grated
Directions
Preheat your oven to 400°F and line two baking sheets with parchment paper.
Divide the grated parmesan cheese into 8 small mounds, spacing them at least 3 inches apart on the prepared baking sheets (4 mounds per sheet).
Lightly flatten each mound with your fingers to create thin, roughly 3-inch-diameter discs.
Brush the top surface of each cheese disc lightly with vegetable oil.
Bake for 8-10 minutes until the edges are golden brown and the centers are beginning to turn golden but are still slightly soft.
Remove the baking sheets from the oven and let the cheese discs cool for 1-2 minutes until they are still pliable but firm enough to handle.
Working quickly, drape each warm cheese disc over a taco shell mold, small bowl, or the side of a wooden spoon to shape into a shell. Support the shape as it cools and hardens for about 1-2 minutes.
Once completely cool and crispy, carefully remove the shells from the mold. Store in an airtight container at room temperature until ready to use.
