Go Back
Homemade Cheese Taco Shells photo
Print Recipe Save it for later

Cheese Taco Shells

Crispy, homemade taco shells made from melted cheddar cheese for a low-carb crunch.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 8 servings

Ingredients

  • 2 cups sharp cheddar cheese, shredded

Instructions

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Measure 1/4 cup of shredded cheddar and place it on the prepared sheet; flatten each mound into a 5-inch (about 12 cm) circle. Leave space between each; you should fit about 3 per sheet.
  • Bake for 6–8 minutes, until the edges are brown and crispy and the center is still slightly soft.
  • Remove the baking sheet from the oven and let the cheese cool 2–3 minutes so it firms but is still pliable.
  • Carefully lift each cheese round with a spatula and drape it over a wooden spoon handle, narrow rolling pin, or similar cylinder to form a taco shell shape.
  • Allow the shells to cool completely so they harden before filling.

Equipment

  • Baking Sheet
  • Parchment Paper
  • measuring cup
  • Spatula
  • wooden spoon handle or small rolling pin

Notes

  • Use fresh shredded cheese for best melting and crisping.
  • Work quickly when shaping so the cheese is still pliable.
  • One batch yields about 8 shells using 1/4 cup per shell.