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Home » Crispy Cheese Taco Shells (Low Carb Keto Taco Shells)

Crispy Cheese Taco Shells (Low Carb Keto Taco Shells)

By Kim Hardesty

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Making crispy cheese taco shells is easier than you think. These cheese taco shells are crunchy, delicious and taking the keto world by storm! Gluten-free, too.

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Crispy Low Carb Taco Shells made with cheese. #lowcarb #keto #taco #lowcarbtacos #cheeseshells #cheeseshellstaco

If you’ve missed eating crunchy tacos like I have, then you are in for a treat. Low carb taco shells made from cheese are the new “in” thing.

We’ve baked cheese into cheese chips for dip, taco shells, chalupa or tostada shells and bowls for salads or appetizers. They are very versatile and my family loves them.

Looking to make low carb beef tacos? Take a peek at my recipe for low carb taco seasoning and then see how I make the BEST tasting ground beef taco filling. It’s super easy.

shredded cheddar cheese for low carb taco shells on parchment

Cheese Taco Shells Recipe

A Google search for low carb tortilla recipes yields many options for crepe-like and wrap-like tortillas. My recipe for Almost Zero Carb Wraps, which we use as breakfast wraps or fill with thick Southwestern stews, is right there on page 1.

Crunchy low carb keto taco shells recipes have been elusive… until a year or two ago, when cheese taco shells made their appearance.

Lowcarbers and Ketonians have used cheese to make chips for years now, so making them bigger to accommodate fillings is just a natural progression – and genius! I get a kick out of all of the possibilities these fun snacks provide.

Baked cheddar cheese taco shells on parchment

All kinds of cheeses can be used to make cheese taco shells and they all have different flavors and levels of crispness. Some yield a cheese shell that is more crisp while others are a little more tough in texture.

The shells can be made with shredded cheese or cheese slices. They can also be made in the oven, on the stove or in the microwave.

Celiacs: If you are looking for gluten-free taco shells, this may be the recipe for you. Make sure that the pre-shredded cheese you use, is free from gluten and you will be fine.

Do low carb taco shells have carbs?

Yes, a small amount of carbs comes from the lactose in cheese. Most cheese has 1 carb per ounce. Many brands will list zero carbs because of FDA rules that say if a product is below 1 carb per serving it can be listed as zero even if it has .8 carbs. So, I generally count 1 ounce of cheese as 1 carb. The cheese taco shells are 1 carb per shell.

Baked cheddar cheese taco shell on a wooden spoon

How to Make Low Carb Keto Taco Shells

Making low carb cheese taco shells is easy. Place slices of cheese or a pile of shredded cheese on a prepared surface and cook:

  • Crisp in a frying pan
  • Bake on Parchment or a silpat in the oven
  • Place on parchment and cook in the microwave for single tacos

Once cooked, give the cheese shells just a second to cool before removing, but work fast! They need to be shaped while still pliable. Simply drape them over a wooden spoon or dowel until the cool and are crispy.

They can also be stuffed into a muffin tin cup to make into a bowl for appetizers. For chalupa or tostada shells and chips, simply let cool on the baking pan, then cool completely on a cooling rack before storing in an air-tight container.

cheddar cheese taco shells on a tray

Recently, I have been using a taco shell maker for making cheese taco shells. I think it’s much easier than using wooden spoons.

I tried several kinds of cheese and found that pre-shredded cheddar cheese from the grocery worked the absolute best. Also, the sharp variety became more crispy than the mild. Monterey jack and Colby jack cheese didn’t get as crispy but also worked well. Parmesan cheese made delicious chips which we enjoyed on our salads.

Each cheese taco shell is 1 carb.

[Post and recipe contain affiliate links. Purchasing through a link may result in my earning a small consideration at no additional expense to you. These pennies help me continue to provide great free content.]

cheddar cheese taco shells on a tray with tomatoes and lettuce

Crispy Cheese Taco Shells (Low Carb Keto Taco Shells)

Making crispy cheese taco shells is easier than you think. These low carb taco shells are crunchy, delicious and taking the keto world by storm!
4.96 from 23 votes
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Course: Dinner
Cuisine: Mexican
Keyword: taco, taco shells, taco tuesday
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 6
Calories: 171kcal

Ingredients

  • 9 oz pre-shredded cheddar cheese* (from a bag)

Equipment

  • Parchment Paper (NOT WAXED PAPER)
  • 2 large sheet pans (half sheet pans – 18×13 inches)

Instructions

  • Preheat the oven to 375 degrees F and place one rack in the upper third and the other rack in the lower third of the oven. Line two large sheet pans with parchment paper. I like to trace 3, 6-inch circles on each parchment, so my shells are the same size. (Flip the parchment over so you don't get pencil or pen on the cheese.)
  • Measure 1/3 cup (1 1/2 ounces) of shredded cheese per circle and spread evenly to the edges of the circle.
  • Bake for 5 minutes and swap the positions of the baking sheets. Bake another 5-10 minutes or until little holes have appeared in the surface of the cheese and the edges begin to brown. 
  • Remove from the oven and blot with a paper towel before removing to wooden spoons or spatulas suspended by glasses to shape taco shells. (I now use a taco shaper which I have linked to in the post and it is much easier to shape the shells.) Leave on the pans to cool flat for chalupa or tostada shells. 
  • Cool completely and store in an air-tight container on the counter for a few days or in the refrigerator for up to two weeks.
  • * Make sure to use ONLY pre-shredded cheddar cheese from a bag like Kraft brand. This never sticks to the parchment. I tried a mixed blend of Mexican cheese and it stuck a little and didn't get crispy. ALSO, if the cheese isn't cooked enough, it will stick. Make sure it starts to turn evenly browned – not dark, but not bright orange any more.
  • 1 carb per shell.

Notes

To make a single serve cheese taco shell in the microwave, spread 1/3 cup of cheddar cheese into a circle (see photos in post) and microwave for approximately 2 minutes. This will take more or less time depending on the strength of your microwave. My microwave is not very strong.
Nutrition Facts
Crispy Cheese Taco Shells (Low Carb Keto Taco Shells)
Amount Per Serving (1 shell)
Calories 171 Calories from Fat 122
% Daily Value*
Fat 13.6g21%
Saturated Fat 7.6g48%
Monounsaturated Fat 3.8g
Cholesterol 38mg13%
Sodium 273mg12%
Potassium 38mg1%
Carbohydrates 1g0%
Protein 10.6g21%
Vitamin A 2732IU55%
Calcium 1821mg182%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1shell | Calories: 171kcal | Carbohydrates: 1g | Protein: 10.6g | Fat: 13.6g | Saturated Fat: 7.6g | Monounsaturated Fat: 3.8g | Cholesterol: 38mg | Sodium: 273mg | Potassium: 38mg | Vitamin A: 2732IU | Calcium: 1821mg
Homemade taco seasoning ingredients in a bowl

Low Carb Keto Taco Seasoning Recipe

Best Ground Beef Taco Recipe (Low Carb, Keto)

Low Carb Ground Beef Tacos

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Appetizers, Basics, Dinner, Mexican

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  1. Pinky P

    January 16, 2023 at 11:31 am

    I can’t wait to try this recipe! And you read my mind: I wondered about the “Mexican blend” of cheeses in a bag — thank you for anticipating this question!

    I love chalupas (& tacos) but had sworn off Mexican foods like these. Now I can enjoy them and stay within my restrictions! Thank you.

    Reply
  2. Lee

    January 1, 2023 at 1:40 pm

    The reason commercial shredded cheddar doesn’t stick is because the commercial suppliers coat it with cellulose.

    Reply
  3. Patti Clayton

    November 13, 2021 at 7:51 am

    These are incredible. I actually use medium cheddar and shred myself. Thank you so much for sharing.

    Reply
  4. La La

    August 6, 2021 at 7:12 pm

    Amazingly simple and delightfully delicious!! Thanks so much!!

    Reply
  5. Elle

    May 10, 2021 at 11:32 pm

    These in their totality look amazing! I’ve seen these cheese forms BUT you putting it all together with all the other components – made it drool-worthy ♥ Back to enjoying Mexican dinners without having to be concerned about a tasty low carb option. And always having cheese with tacos, it is perfect. Thank you.

    Reply
  6. Sarah

    January 6, 2021 at 2:43 pm

    So I made these way too stiff to form into shells. BUT! I layered sour cream directly on top when making my tacos and they became much more malleable.

    Reply
    • Kim Hardesty

      January 6, 2021 at 3:06 pm

      Hi Sarah, it’s best to shape them while they are still warm. I sometimes let them cool flat for chalupas. -Kim

      Reply
  7. Alissa Edwards

    October 3, 2020 at 9:05 am

    JUST made burritos out of my wrap and it was absolutely delicious. I made it in the pan with Kraft mozzarella cheese. Blotted once I took them out the pan, highly impressed!

    Reply
  8. alexandre eppinghaus

    September 25, 2020 at 6:06 pm

    Great recipe. I tryed with parmesan cheese and it was great and very easy to prepare. cheers

    Reply
  9. Kim Morgan

    August 3, 2020 at 7:11 am

    I made these today,I only had tin foil,worked beautifully! Light,crispy cheesy taco shells..
    Wish I could post a pic,they look sublime

    Reply
  10. Charlie

    June 2, 2020 at 12:15 pm

    This was delicious, and held up better than a real taco shell that always crack and fall apart.

    Reply
  11. Eliza Poveda

    May 28, 2020 at 1:55 pm

    Hey everyone!
    I tried these too and had the greasy experience as well so I looked up how to make cheese taco shells crispy and saw this article. I took Kim’s advice and as soon as the cheese came out of the oven and stopped bubbling I started patting them with paper towel. A lot. You’ll have to turn them over and get the grease on the other side too. I saw another tip somewhere else that says to cut the parchment paper in 4 squares and put the cheese on them and onto a pan. This helps when you’re removing them from the parchment paper. It’s like taking the back of a sticker off lol. I then put the cheese squares in a muffin tin so they could cool and form. Was definitely crunchy this time. Thanks again Kim! PS — I used Sargentos extra sharp cheddar slices and white cheddar slices. Happy Keto cooking!

    Reply
    • Angie

      December 9, 2020 at 6:41 am

      Just made these for the first time and also very impressed! Excellent tips (especially about cheese!) in the recipe and great tip to do separate parchment squares as well! I actually used grated block sharp cheddar and grated block Parmesan and they were crispy and perfect. Added some pepperoni and spices to jazz things up, will be making again for tacos and I want to add to salads! So good, can’t say that enough.

      Reply
  12. Cathleen

    May 27, 2020 at 7:45 pm

    Simply Amazing!

    Reply
  13. Dawne Valentino

    March 9, 2020 at 9:51 am

    I tried these and they were extremely greasy… how come?

    Reply
    • Kim Hardesty

      March 9, 2020 at 10:16 am

      Yes, Dawne. The fat in the cheese cooks out of the milk protein. That’s why they get crispy. I always blot with a paper towel right out of the oven before shaping. -Kim

      Reply
      • Dawne Valentino

        March 9, 2020 at 12:28 pm

        Thank you Kim…. I will definitely make these again!!

        Reply
  14. Carol

    February 22, 2020 at 4:34 pm

    followed your instruction to the T and they will not let go of the parchment paper. In the trash and a total waste. Very disappointed,

    Reply
    • Kim Hardesty

      February 22, 2020 at 9:22 pm

      Hi Carol. Did you use parchment paper or waxed paper? I use high quality parchment, I buy it at Costco, and I have never ever had the cheese stick. However, I did try it on waxed paper once and it was a total mess! -Kim

      Reply
    • Kim Hardesty

      February 23, 2020 at 1:08 pm

      Hi Carol. I made the cheese shells again today to make sure I wasn’t having a problem with them. I added more information to the recipe because many people don’t read the posts for extra tips. I will share some with you. Use pre-shredded cheddar cheese from a bag. I use Lucerne brand. Make sure that the cheese is evenly spread out. Cook the cheese until it changes colors, looks lacy with lots of holes and the oil begins to come to the surface. Remove from the oven and blot quickly with a paper towel to remove the excess oil and quickly put on your taco shaper. For tostada and chalupa shells, let them cool flat. Also, make sure to use parchment and not waxed paper. I experimented with some Mexican blend cheese and it did stick a little to the parchment and did not crisp well. I hope this info helps. -Kim

      Reply
  15. Loretta

    November 23, 2019 at 6:38 pm

    Instead of bending these, can you cut them with a pizza cutter while still warm to make chips?

    Reply
    • Kim Hardesty

      November 24, 2019 at 7:15 am

      I haven’t tried it, but it may wok, Loretta. -Kim

      Reply
  16. Kelly Burrill

    September 29, 2019 at 7:22 pm

    Tried these tonight and they came out AWESOME! Is definitely a learning curve, too much cheese makes a chewy shell.
    Big question, how can you find a cheese that doesn’t have so much grease???

    Reply
    • Kim

      September 30, 2019 at 6:41 am

      Hi Kelly. The oil cooks out of the cheese and that, in part, makes it crispy. I just blot really well when finished. I have not tried low fat cheese so I don’t know how it would work. I have found that different brands and the how coarse the cheese is grated also makes a difference in how crispy the shells get. -Kim

      Reply
  17. Denise

    September 17, 2019 at 8:43 am

    I just made this recipe. After starting a small fire in my over (not joking, LOL) I knew that my batch would not come out as described in this recipe. I ended up with pigs in a cheese blanket, but it was still really good!

    Reply
    • Kim

      September 17, 2019 at 9:58 am

      I used pre-shredded cheese and parchment paper just like the pictures. I’m sorry yours didn’t turn out, Denise. Lots of people are making enchiladas or burritos with cheese shells. I tried once and almost burned my finger off! Lol. Have a nice day. -Kim

      Reply
  18. Maggie Carey

    August 24, 2019 at 1:35 pm

    These make amazing taco shells! I was making a single serving and did it in a frying pan. Super quick,

    Reply
  19. Sue

    August 12, 2019 at 5:15 pm

    Pre-Packaged shredded cheese is not keto. It has starch added to keep the cheese from sticking together. If you’re doing keto you had better stick to shredding the cheese yourself from a block.

    Reply
    • Kim

      August 12, 2019 at 9:16 pm

      Sue, keto is keeping total carbs under 50 grams, not a particular food. -Kim

      Reply
      • Crysten

        March 30, 2020 at 10:46 am

        Low carb is under 50 grams. Keto is under 20g net carbs. Pre shredded cheese isn’t keto because of the anti caring agents. Shredding yourself is cheaper and healthiwr!!! Love the recipe I wanted fajitas

        Reply
        • Kim Hardesty

          March 30, 2020 at 2:35 pm

          Hi Crysten. Actually, keto is trying to keep under 50 grams TOTAL CARBS or 20 grams NET CARBS. I know that you know this, but I wanted it to be super clear for those who may be new to a low carb keto way of life. Keto is a metabolic state and not a particular food. Yes, there are some foods that are less appropriate than others, but in it’s strictest definition… Keto is keeping carbs below 50 g total or 20 g net.

          I’m so happy you like the cheese shells. We just had them last week as flat tacos – so fun! Have a great week and be well. -Kim

          Reply
  20. Diane Lavery

    August 11, 2019 at 8:14 pm

    I do not understand instruction that says “then swap the lower backing sheet and bake another five minutes”. Can someone clarify what this means ?

    Reply
    • Kim

      August 12, 2019 at 11:02 am

      Hi Diane. If you are using two baking sheets, swap their positions because the lower baking sheet is receiving heat from the bottom of the oven and the top baking sheet is receiving heat from the top of the oven. I have just changed the instructions to make this more clear. Have a nice day. -Kim

      Reply
  21. Shanita

    July 23, 2019 at 12:22 pm

    Kim, how do you make the tacos using a frying pan?

    Reply
    • Kim

      July 23, 2019 at 2:42 pm

      Hi Shantia. Use a non-stick pan or a reaaaaaaly well seasoned cast iron skillet set over medium heat. Swirl a little oil around the pan, wipe it gently to spread the oil and sprinkle the cheese into the pan in a circle. Let it cook. It will bubble and make bubbles. When it browns slightly, you should be able to lift it out with a spatula. It will depend on the kind of cheese and pan how easy it is to lift out. -Kim

      Reply
  22. Maurine C Nuttall

    June 1, 2019 at 8:18 pm

    I used this recipe but just spread the cheese out in a large square as I want to break up for chips. However, the square is not crispy. How do I make it more crispy?

    Reply
    • Kim

      June 1, 2019 at 8:21 pm

      Hi Maurine. Some cheese doesn’t crisp up as well as others, but cheddar and Parmesan bot get crispy for me. It sounds like your cheese needs to be cooked longer. It may have been a little thicker and needed more time. -Kim

      Reply
  23. Susan

    May 12, 2019 at 11:08 am

    Excellent recipe, thank you! You can even add mashed avocado and parmesan cheese with garlic, spices and chilli flakes to create a Spicy Guacamole taco.

    Reply
  24. Geri Hall

    April 28, 2019 at 8:59 am

    All my shells stuck to the parchment paper. What did I do wrong?

    Reply
    • Kim

      April 28, 2019 at 11:15 am

      Hi Geri. I’m sorry the cheese stuck. I have never had cheese shells stick to parchment paper, but it sticks like crazy to waxed paper. I have a feeling that the cheese didn’t cook long enough. Did it brown? -Kim

      Reply
      • Steve Horvath

        May 3, 2019 at 1:04 pm

        Do not buy cheap parchment paper from the 99 cent store, for some reason not good got cheese….

        Reply
  25. Brian

    March 14, 2019 at 7:35 pm

    Tonight I prepared the taco shells and made up some taco seasoning. I probably used too much cheese since my shells did not hold shape. Also, I used regular cheddar rather that low fat. I live in a rural “food desert” where the nearest grocery of reasonable variety is 40 miles away. despite the lack of form the shells were delicious and snuggly held the taco fixings. The seasoning blend was just right for our taste preference. I will pass both recipes along to the Optavia community.
    Thanks for publishing these recipes

    Reply
  26. Nancy

    March 11, 2019 at 1:24 pm

    We are trying to eat only Keto, so tried these today. I was skeptical about how they would work, but they are wonderful!! It was so easy, and wuick. Thank you so much for helping us with our journey. Highly recommend!!

    Reply
  27. Cleveland Realtor

    March 6, 2019 at 7:43 pm

    These are fantastic!! I used a blend of Monterey Jack, Colby and Cheddar Kraft crumbles along with shredded cheddar. I love these. 11 minutes in my 375° oven. I just drape mine over a large metal cooking spoon. The handle is flat so it gives me a small, flat bottomed shell. Perfect for holding the ingredients. Now I have chips for my Chipotle bowl and about 5 other dinner options with these.

    Reply
  28. Tina

    February 20, 2019 at 5:43 pm

    These directions are so awesome! How long will they keep in the fridge? I want to make some for a party and I need to make a lot.

    Reply
    • Kim

      February 20, 2019 at 6:24 pm

      They will keep in the fridge for a long time as long as they are in an air tight container, Tina. Make sure to use parchment paper and not paper. Enjoy your party. -Kim

      Reply
  29. Lisa

    January 26, 2019 at 12:12 pm

    Great and easy recipe!! I used a muffin pan turned upside down to creat ‘taco shells ‘used parchment paper in between shells and muffin cups. Worked awesome!! Looking forward to trying more recipes!
    Thanks! Lisa

    Reply
  30. Eddie B

    January 14, 2019 at 4:56 pm

    Go Keto!

    Reply
  31. Gary Young

    November 26, 2018 at 3:50 am

    I wonder if you can make enchilada shells the same way?

    Reply
    • Kim

      November 27, 2018 at 7:09 am

      Hi Gary. I tried using the cheese to make taquitos the other day. The cheese was molten and soft, and a little difficult to wrap around the filling. Additionally, the sheet pan was very hot. It worked, I burned myself a few times and the shell was not as strong as I would have liked. I bet a cannoli shaper might work to make a tube and then the filling could be stuffed inside? -Kim

      Reply
  32. Abbie

    November 20, 2018 at 8:56 am

    Read the label carefully on any shredded cheese package. Most have potato starch, rice starch or cornstarch as a filler to keep the cheese from clumping. Those cause gut pain or elevated blood sugar in many people. I know from my own bad experience with packaged shredded cheese.

    Reply
    • Becky

      November 11, 2019 at 5:13 pm

      At Least, Potato Starch is Natural. Unlike, Cellulose Powder… AKA: Wood Shavings.

      Reply
  33. Mindy

    November 10, 2018 at 11:00 am

    The reason why packaged grated cheese works best is because all that stuff has wood pulp in it “cellulose” and I don’t eat wood in my cheese.

    Reply
    • Kim

      November 11, 2018 at 2:01 pm

      And probably the small amount of starch which is added to help it stay loose. -Kim

      Reply
  34. Andrea

    October 4, 2018 at 4:32 pm

    Today is national taco day so I had to make tacos without the usual corn taco shells. I found your recipe and thought I’d give it a try. I shredded my own cheese and I also added in a couple tablespoons of finely crushed pork rind to give it some extra crunch. It worked amazingly well. I used the parchment paper/oven approach using a small plate to make circles to define the edges of the taco disc. I loaded up the tacos with the usual fillings of meat, shredded lettuce, avocado, sour cream and diced tomatoes. Amazing !

    Reply
    • Kim

      October 4, 2018 at 5:02 pm

      How did I miss national taco day? I’m glad you liked the shells, Andrea! -Kim

      Reply
  35. Deb

    September 7, 2018 at 5:59 pm

    So my husband and I said OMG! We made grilled steak tacos. I made the shells-so easy!!i made some guacamole and used sour cream to keep a leaf of Romain lettuce on the inside of the shell. It kept it from falling apart and all the stuff falling out! Will so be making my it with and even an Italian twist!!

    Reply
    • Kim

      September 7, 2018 at 6:47 pm

      I’m so excited Deb. I love it when my husband likes my meals. Steak is one of my favorite foods, so I bet these tacos were amazing! I love how you used the lettuce to keep the guac from squeezing out the lacy holes in the cheese shell. Thanks for letting me know how it went and have a great night. -Kim

      Reply
  36. Patti

    September 1, 2018 at 7:11 am

    Hi Kim,

    Did you try using the metal taco shaper? I had that idea before I found this recipe and your comment that you were going to try the taco shaper. Just curious to see if the taco shaper worked before I purchased them. I was also on eBay looking for taco shapers before I found your recipe etc. How ironic!!

    Reply
    • Kim

      September 3, 2018 at 2:38 pm

      No, I haven’t yet, Patti. I was actually going to do it last weekend, but our plans changed. I know it would work and I am actually looking forward to using it because I know it will be easier than using the wooden spoon method. The only difference is that I will have a bigger piece of equipment to clean off. -Kim

      Reply
  37. Donna Copeland

    August 16, 2018 at 12:01 pm

    I have been making your taco seasoning and love it. Sometimes I just sprinkle it on warm chicken…yum!!! Oi will try your cheese taco shell and enchilada sauce next!

    Reply
  38. Terry

    August 14, 2018 at 5:25 pm

    These are awesome! Made them today super easy! Thanks for sharing this recipe.

    Reply
  39. Micah

    June 24, 2018 at 7:25 pm

    Amazing thank you! I was craving something crispy and this was perfect. I followed the instructions exactly and came out perfect. Only note is to move very quickly when removing from parchment paper to mold or bend before the cheese sets hard.
    Other than that, perfect crispy taco shells!

    Reply
  40. Uktashe

    June 11, 2018 at 6:04 am

    Can you make these ahead of time? If yes, how is it best to store them?

    Reply
    • Kim

      June 11, 2018 at 8:56 am

      Absolutely! Let them cool completely, then store in an air tight container. I keep them on the counter for 1-2 days or the refrigerator for longer. Make sure that the cheese shells are completely cooked (crispy) and not soft in the middle if you are going to keep them on the counter. Some cheeses do not crisp as well as others and the shells can be a little leathery if not used right away. -Kim

      Reply
  41. Sara

    May 16, 2018 at 9:23 am

    Instead of draping them over a spoon, I transferred them from the parchment paper to a paper towel… Rolled up another paper towel and folded the shells around that…

    So 2 shells side-by-side on a paper towel with the next paper towel with 2 shells wrapped around that… They don’t stick to the paper towels because they’re naturally oily.

    It’s a little different, but more manageable for me than draping and dripping

    Reply
    • Kim

      May 16, 2018 at 11:51 am

      Great idea, Sara. Thanks for sharing. -Kim

      Reply
  42. Lorraine Swanepoel

    May 7, 2018 at 9:41 am

    love your recipes. thank you for sharing

    Reply
  43. Jessyka

    April 25, 2018 at 7:22 pm

    I cant get the darn cheese to come off the wax paper. It just rips the paper completely. What is going wrong? Using microwave and cheddar cheese

    Reply
    • Kim

      April 25, 2018 at 7:24 pm

      Hi Jess. Waxed paper doesn’t work – the cheese sticks. You have to use parchment paper or a silicone mat. If you are doing one at a time, use a non-stick skillet. -Kim

      Reply
  44. April

    April 25, 2018 at 8:58 am

    These were delicious! I bent some using the wooden spoon method and some cooled flat. Next time we will cool them flat only. Since they are made of cheese, they easily bend when adding warm filling, so the flat ones just nicely folded over. I would only use with warm, not hot, filling. If the cheese gets too hot it stretches out and can collapse beneath the taco.

    Reply
    • Kim

      April 25, 2018 at 9:08 am

      Hi April. Cheese shells are the best thing in the world! Lol. I like to make them flat, too, but I bought a taco shell shaper and will try that next time as well as your trick of having the warm filling soften the cheese. Thanks for sharing that trick, BTW. Have a wonderful week. -Kim

      Reply
  45. Kathy

    April 21, 2018 at 5:29 pm

    We love these!! So easy! I draped over wooden handles and put newspapers down to catch the few oil drips from the cheese.

    Reply
  46. Judy

    April 13, 2018 at 2:27 pm

    Hi I cant seem to get these to be crispy, what can I be doing wrong?

    Reply
    • Kim

      April 13, 2018 at 4:08 pm

      Hi Judy. Can you tell me what method you are using and what kind of cheese? -Kim

      Reply
      • Nikki MV

        June 24, 2018 at 5:12 am

        I am having the same problem. Using sharp cheddar shredded and using both oven at 400 for 5 to 10 min and microwave 55 seconds. Any suggestions… not getting as crispy as I would like.

        Reply
        • Kim

          June 24, 2018 at 12:35 pm

          Hi Nikki. I found that the grated cheese in the bag works the best and I get the medium cheddar. Make sure that the cheese is spread out evenly and not mounded in the middle. The Monterey jack cheese I tried did not get crispy – it was tough instead. The cheese has to get hot enough that it forms little holes making a lace effect and starts to brown around the edges. I bet different cheeses and whether or not one hand grates or uses the cheap cheese in the bag plays a small part, too. -Kim

          Reply
  47. Jamie

    April 9, 2018 at 1:33 pm

    Does the Cheese Shell melt when you put the meat and other taco fixings into it? I love a Crunch with my tacos and soooo miss it! Thinking of making these tonight!

    Reply
    • Kim

      April 9, 2018 at 7:08 pm

      Hi Jamie. No, the shells stay nice and crisp! -Kim

      Reply
  48. Jason Johnson

    February 25, 2018 at 5:00 pm

    Rather than use a wooden spoon, I’d recommend using a short piece of 1/2″ PVC pipe with wax paper over it for cooling/shaping the taco shells.

    Reply
  49. Amy

    January 17, 2018 at 3:31 pm

    I make cheese taco shells by draping them over the side of a large bowl after the cheese has baked. You do have to work quickly with these!

    Thank you for all of your delicious recipes.

    Reply
    • Kim

      January 17, 2018 at 3:39 pm

      Great idea, Amy. Thanks! -Kim

      Reply
  50. Alice

    January 15, 2018 at 7:55 pm

    This sounds so delicious, can’t wait to try tomorrow. It’s a little late, around 11:00 pm, to be trying tonigjt

    Reply
  51. Jenn

    January 6, 2018 at 3:17 pm

    How do you store these if you don’t eat them all?

    Reply
    • Kim

      January 6, 2018 at 3:36 pm

      Hi Jenn. I put them in a plastic bag or large air-tight cookie tin and put them in the refrigerator. They can probably be kept in a bag on the counter, too, if the house isn’t too hot. -Kim

      Reply
      • Melissa

        March 7, 2018 at 4:11 pm

        How long will they keep usually?

        Reply
        • Kim

          March 8, 2018 at 8:58 am

          Great question, Melissa. I made a whole bunch and keep them in an airtight container in the fridge for up to two weeks. I’m sure they can last longer, but we use them by then. They are just cooked cheese. -Kim

          Reply
          • raine

            November 18, 2019 at 12:06 pm

            171 calories per taco shell ? That sounds like a lot of calories for the shell alone.

          • Kim Hardesty

            November 18, 2019 at 12:43 pm

            Each shell is about 1 1/2 ounces of cheese, Raine. An ounce of cheddar cheese is 113 calories, so the number is accurate depending on the nutritional calculator being used. I think I was using Mastercook at the time, but now I use Fatsecret.com. -Kim

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