Quick and Easy Low Carb Cheese Taco Shells

One of the things I get asked most often is how I make my cheese taco shells so “perfect.” This has always been a confusing question for me because 1. I don’t really think they look that impressive, and 2. they are super easy to make! There are a couple of different ways to go about it, but I tend to go for the easy way out and use the microwave rather than the stove/oven. That way I’m never more than a few minutes away from cheese taco shells as long as I have cheese and parchment paper on hand. Here’s how I do it!

Line a microwave-safe plate with parchment paper, and make a circle of cheese. I generally use a mix of shredded cheddar and monterey jack, but other cheeses work too.

Microwave for 1.5-3 minutes, or until cheese is bubbly and starting to brown. The longer you wait, the crispier the shell will be, but it will burn if you wait too long.

Grab the parchment paper by the edges and tilt to drain away any excess oil, then prop it between two cans (or whatever you have on hand) to let it harden into the taco shell shape as it cools.

All done! If the shells are still greasy after the shape sets, you can set them on some paper towels to get fully crisp. You might also want to consider cooking them for an extra 5-10 seconds next time. Once you get the timing worked out for your particular microwave, making these low carb cheese taco shells is super easy!

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