Taco night wouldn’t be the same without crispy, crunchy taco shells.
But the store-bought versions have more calories, fat and sodium than I’d like.
They’re not hard to make, but I’ve got a few tips and tricks to share.
For a healthier version, make your own in the oven.
Flour tortillas aren’t quite hefty enough for this recipe, so verify you’re using corn tortillas.
Lay the tortillas on a clean work surface and coat both sides with cooking spray.
Then carefully drape each tortilla over two bars of the oven rack.
Bake at 375F until crispy, 7 to 10 minutes.
Directions: Preheat oven to 375F.
Heat tortillas until warm.
Coat each side of 4 tortillas with cooking spray.
Turn a 12-cup muffin tin upside down.
Nestle a tortilla in the space between 4 cups to form a “bowl.”
Repeat with 3 more tortillas, making 4 tortilla shells total.
Bake until firm and beginning to brown, about 15 minutes.
For a little spice, sprinkle some chili powder or cumin onto the tortillas along with the salt.
Directions: Preheat oven to 400F.
Stack the tortillas and cut into 8 wedges; arrange on lightly oiled baking sheets in a single layer.
Bake until crisp, 8 to 10 minutes.
Makes 32 tortilla chips.
