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Cheese Taco Shells

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

Ingredients

  • 2 cups sharp shredded cheddar cheese

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Using a 1/4-cup measure, scoop portions of shredded cheddar onto the prepared sheet. Flatten each mound into a roughly 5-inch (12 cm) circle, leaving space between them (about 3 per sheet).
  • Bake for 6–8 minutes, until the edges are browned and the cheese is crispy while the center is slightly soft.
  • Remove from the oven and let cool on the sheet 2–3 minutes until just cool enough to handle.
  • Carefully lift each cheese round with a spatula and drape it over a wooden spoon handle, narrow rolling pin, or similar cylindrical object to form a taco shell. Hold until it begins to set.
  • Allow shells to cool completely so they harden, then fill as desired.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Measuring cup
  • Spatula
  • wooden spoon or narrow rolling pin

Notes

  • Work in batches to avoid overcrowding the baking sheet.
  • Use pre-shredded or freshly shredded cheddar for best melting.
  • Let shells cool fully to achieve maximum crispness.
  • If shells stick, peel parchment away carefully while warm.