Prep 5 mins
Cook 5 mins
This is an excellent, easy method for making low-fat taco shells. NOTE: More than one ingredient is required. The cooking oil ingredient is not to be used.
- Drape tortillas over individual rungs on oven rack.
- Bake at 400 degrees until crisp (approximately 5 minutes.).
- Carefully remove the taco shells and allow to cool.
I guess this would work in a pinch. I tried only 2. The first one I hung on the rung as directed, and let it go probably 7 or 8 minutes until it was crisp enough. That one ended up being too skinny to fit any taco fillings in it. I tried it again, draping the corn tortilla over 2 rungs which worked better, but I guess I would have to say it seems a whole lot easier to just use ones from the store. It was fun to try though.
I'm not rating this yet because I am thinking I need to make a 2nd attempt. My tortillas were not crispy anywhere near the 5 minute mark and by the time they were cripy they had a burnt taste to them and curled under themselves in a way that didn't allow any room to stuff them.
Wow! Save us 5 grams of fat per taco! Heck yes! I made just two of these tonight for hubby and I to try, and they were good! A little tough on the edges where no food was touching, which I can find a way around and will experiment with next time. And even then, a small price to pay for a great healthier alternative to those shells that come in a box. Thanks so much for sharing this great tip!