Crispy All-Cheese Taco Shells

Serious Eats: Recipes Our Favorite Recipes, Curated and Collected

Crispy All-Cheese Taco Shells Apr 22nd 2013, 19:30 Vegetarian J. Kenji López-Alt Apr 22, 2013 3:30 PMPost a comment Tags: [Photographs: J. Kenji Lopez-Alt] Note: After cooling completely, these shells can be stored in an air-tight container at room temperature for up to 5 days. Fill these taco shells with soft scrambled eggs, or with charred corn. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! About This Recipe Yield: Makes about 8 small shells, serving 2 to 3 as a light meal or 8 as an hors d'oeuvres Active time: 20 minutes Total time: 20 minutes Special equipment: cast iron or non-stick skillet, 2 1/2-inch ring mold This recipe appears in: The Food Lab Mini: Crispy Taco Shells Made of Cheese? Yes! Ingredients vegetable oil 2 ounces parmesan cheese, grated on a microplane grater We Recommend HTML Hints Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em> Comment Guidelines Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page. If you see something not so nice, please, report an inappropriate comment. More Like This This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read the FAQ at fivefilters.org/content-only/faq.php#publishers. Five Filters recommends: Thatcher's Tyrants - The Tanks, The Guns, The Christmas Cards.

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