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Great tasting of course, it is greasy so I let them dry off on a paper towel to soak up the fat drippings. Word of advice - you have to pretty much burn the cheese to get it to a crunchy consistency, otherwise it will just be melted gooey cheese. I had to make 4 of these before I figured out that it was ok for them to burn a little. I have a wheat and gluten food allergy so this is a great alternative. thank you!
These were excellent. My husband and I are trying to watch our carbs and this was a perfect recipe to do that. I would definitely make them again.
Awesome! I liked the taste better than regular taco shells. Will definitely do again!
This is a AWESOME recipe! My husband and I both love it. Thanks for contributing.
What a brilliant idea!! It's a little greasy but delicious. Great for low carb.
I use sliced cheese to make this. I use parchment, with extra space for spreading. It can be molded over a small bowl or muffin tin while still warm, for a great salad bowl. I have used cheddar, harvarti, swiss as well as others. Parmesean works well. I use it for hamburger buns, turkey sandwiches, etc. I have sprinkled chii powder over it, as well as other seasonings for taco shells. Even my DH loves it, and he is not on a low carb diet.
Brilliant!!! I love Mexican and can enjoy tacos again while I'm low carbing!! Thank You!!
I tried this with wax papper and it did not work well, but with the parchment paper as it says worked great. This was a great alternative to the high carb shells. I will continue to use this.
This is awesome. My family and I loved it...even better than regular shells! Thanks for posting, Brian!