Low Carb Keto Cheese Taco Shells Recipe | Raw Food Health (2024)

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a mild flavor and melts well, making it a good low-carb option for taco shells.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack is creamy and melts smoothly, providing a similar texture to cheddar.

• shredded cheddar cheese - Substitute with shredded Colby cheese: Colby cheese has a similar taste and melting properties to cheddar, making it a suitable alternative.

• shredded cheddar cheese - Substitute with shredded Parmesan cheese: Parmesan can create a crispy texture and adds a rich, nutty flavor to the taco shells.

• Allow the cheese taco shells to cool completely before storing. This ensures they maintain their crisp texture and don't become soggy.

• Place a sheet of parchment paper between each shell to prevent them from sticking together. This is especially important if you plan to stack them.

• Store the cheese taco shells in an airtight container. This helps to keep them fresh and crispy. A zip-top bag or a plastic container with a tight-fitting lid works well.

• Keep the container in the refrigerator if you plan to use the shells within a week. The cool temperature helps maintain their texture and flavor.

• For longer storage, freeze the cheese taco shells. Lay them flat on a baking sheet lined with parchment paper and place in the freezer until they are solid. This prevents them from sticking together.

• Once frozen, transfer the shells to a freezer-safe bag or container. Be sure to label the container with the date to keep track of their freshness.

• When ready to use, allow the cheese taco shells to thaw at room temperature for about 10-15 minutes. If they have lost some of their crispness, you can reheat them in the oven at 375°F (190°C) for a few minutes until they are crispy again.

• Avoid microwaving the cheese taco shells as this can make them chewy instead of crispy.

• Oven Method: Preheat your oven to 300°F (150°C). Place the cheese taco shells on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warm and slightly crispy again. This method helps maintain their crunchiness.

• Microwave Method: Place the cheese taco shells on a microwave-safe plate lined with a paper towel. Heat on high for 20-30 seconds. Be cautious as this method can make them a bit softer, but it’s quick and convenient.

• Toaster Oven Method: Set your toaster oven to 300°F (150°C). Place the cheese taco shells directly on the rack or on a small baking sheet. Heat for 3-5 minutes until they are warm and crispy.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the cheese taco shells in the skillet and warm for about 1-2 minutes on each side. This method can help restore some of the crispiness while adding a slight toasty flavor.

• Oven: Used to bake the cheese until it melts and the edges turn golden brown.

• Baking sheet: Provides a flat surface to place the cheese piles on for baking.

• Parchment paper: Prevents the cheese from sticking to the baking sheet.

• Wooden spoon handle: Used to shape the melted cheese into taco shells.

• Measuring cup: Helps measure out ¼ cup portions of shredded cheese accurately.

• Cooling rack: Allows the cheese taco shells to cool completely and maintain their shape.

Pre-shredded cheese: Use pre-shredded cheese to save time on grating.

Batch baking: Bake multiple cheese piles at once to maximize oven space and efficiency.

Quick cooling: Place the baked cheese shells on a cooling rack to speed up the cooling process.

Prep in advance: Prepare the cheese piles on parchment paper ahead of time and store in the fridge until ready to bake.

Use a taco rack: Instead of draping over a spoon handle, use a taco rack to shape multiple shells simultaneously.