We have been making taco shells with melted cheese, but this week, I wanted to try making them with the low carb tortilla. they turned out great… very crunchy.
1 Mission Whole Wheat Controlled carb tortilla – large
2T olive oil
cut out the tortilla into 4-5 inch circles using a biscuit cutter. brush each tortilla with olive oil and sprinkle with salt. place them on baking sheet.
bunch up cooking foil into long rods. place the foil rods on top of the tortilla covering half of it. fold over the tortilla. (see the picture below)
bake at 325 for 8-10 minutes, or until they are crunchy. let them cool before removing them from the baking sheet.
serve with beef, guacamole, sour cream, and cheese.
(Ratio approximately 2:1 – you can control the ratio with sour cream, each shell should have about 1g of carb)