DELICIOUS Low Carb and Keto Friendly Taco Shells Recipe!
Featuring: PCG-10 Griddle or PCR-1S Ranges
INGREDIENTS
1 Slice of cheese or 1/3 cup of freshly shredded cheese
DIRECTIONS
Preheat the griddle or frying pan over medium heat.
Lay a slice of cheese or shredded cheese in a circle form layer with enough cheese not to see the bottom of the parchment paper.
Grill until the bottom forms a nice golden crust and the cheese has fully melted and is bubbling.
To flip the cheese or not: You can flip the cheese to cook the other side. Just be sure you have enough room on the parchment paper to flip the cheese shell. It's not required to flip the cheese for this technique to work.
Soft cheese shell: Only cook the cheese long enough for it to be fully melted and bubbly without changing color then pull from the heat.
Crispy cheese shell: Cook on both sides and allow the cheese to be fully melted and bubbling and then wait for the cheese to show a golden brown color.
Remove the shell from the heat and allow it to cool to a warm temperature before using the cheese taco shell. You can even grab the corners of the parchment paper and place the hot cheese shell into a taco holder so that it cools in the taco shape!