Sliced Cheese is melted and formed into this low carb crispy taco bowl so you can fill it with your choice of ingredients. AND no dishes to wash!
For this recipe you’ll need: silpat sheet, sliced cheddar cheese, nonstick cooking spray, and a bowl.
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There used to be a Mexican restaurant that I went to that served a big taco salad in those crisp taco bowls. It was always huge and I always every single bite. Since then eating taco salad in a regular bowl or on a plate just doesn’t cut it anymore.
Now, I figured y’all didn’t need a recipe for taco salad. I mean, some lettuce, some meat, some cheese… whatever you like on your salad. It’ll always taste better in one of these low carb crispy taco bowls! Best of all you can make one in just minutes as long as you have a microwave — they are unbelievably easy.
I got sliced garlic cheddar at my local deli but any sliced cheese will work as long as it’s not American or a “cheese product”. Don’t have it sliced too thin or it won’t work. You can make it without the Silpat sheet but I think it would be more difficult. Silpat isn’t very expensive and it lasts forever – definitely worth buying one. In case you don’t know what it is — it’s a nonstick silicone sheet that can be used in the oven or microwave. It comes in handy in so many ways.
So you’ll have to watch the cheese carefully while it’s in the microwave. The edges will bubble and turn golden but don’t remove it until the center is bubbly and firm. Take the sheet out of the microwave and flip it over a bowl that has been sprayed with nonstick spray, gently forming the cheese over the bowl. Carefully pull off the Silpat and let the crispy cheese cool for just a minute. Remove it from the bowl and you’re ready to add your taco salad. It takes a little practice but it’s easier than it sounds and it only takes about three minutes total. Obviously you can use the same technique for taco shells.
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Silpat is essential, I think. You could possibly make waxed paper work but I strongly recommend the Silpat.
Table of Contents
Low Carb Crispy Taco Bowls
- 2 slices cheddar cheese garlic or cheese of choice.
- 1 spritz non-stick cooking spray
- Place cheese slices next to each other with sides touching on a silpat sheet in the microwave.
- Cook on high for 2 minutes, or until the cheese is melted, golden, and bubbly.
- Quickly flip the silpat sheet over a bowl and press gently to form the taco bowl
- Let cool for a few seconds and remove.
If you liked the Low Carb Crispy Taco Bowl you might also like…
- Fajita Chicken Bowl
- Low Carb Cheese Enchiladas
- Low Carb Buffalo Chicken Popper Casserole Ruled Me
- Low Carb Green Chile Cornbread Gourmet Girl Cooks