It’s time to come out of your shell

I mentioned awhile back that Joey is attempting to decrease his carb intake. I completely applaud his efforts, but for a bread-loving, potato-eating girl such as me, the concept of cutting carbs is a little scary.

So I did what I always do when I’m unsure about something: I decided to do a little research.

I learned there are lots of low-carb recipes out there and tons of blogs devoted to helping people still eat what they love while cutting carbohydrates out of their diets.

I also learned a lot of people go low carb for a variety of reasons, from weight loss to gluten intolerances.

But even if you don’t count yourself in this “low-carb camp,” I have something you should totally try: cheese taco shells.

That’s right, I made taco shells made out of cheese, and they’re pretty darn delicious.

The inspiration for these came from the blog “Kathryn’s Low Carb Kitchen.” You can find her technique at kathrynslowcarbkitchen.blog­spot.com/2014/03/bacon-tacos.html?m=1.

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Cheese Taco Shells

Ingredients

Good melting cheese (I used cheddar; the original author used provolone)

Taco fixings of your choice

Directions

Preheat the oven to 350 degrees.

Prepare a baking pan with parchment paper.

Place slices of cheese or piles of shredded cheese configured into circle shapes about an inch apart on the baking sheet. (They won’t spread a whole lot, but they will a little.) If you’re using shredded cheese, fill an area that’s roughly the size you’d like your finished taco shell to be.

Bake for about 10 minutes and then check them. If the cheese looks brown around the edges, then pull the shells from the oven.

Wait just a moment and then carefully remove the cheese circles from the parchment and drape them over a spoon suspended between two other vessels (I tried using my rolling pin, too, which made for some wider taco shells).

Let the cheese harden and then serve filled with your favorite taco ingredients.

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I’m still not sure I trust any diet plan that includes cheese taco shells, but I’m willing to give it a shot.

Especially since I don’t think I’m willing to give up regular taco nights—low carb or not.

Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at lindseyclarion@gmail.com.

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