Taco Shells or Bowls Recipe

Ingredients

• 12 round slices provolone cheese

1. Preheat the oven or toaster oven to 375°F. (Because you need to work in small batches, this recipe is ideal for a toaster oven!) Line a baking sheet with 2 pieces of parchment paper, side by side. If making taco shells, have on hand a skinny rolling pin (about 1 inch in diameter) or a similar-shaped cylindrical object (glass spice jars also work); if making taco bowls, have on hand two bowls 5 inches in diameter.
2. Place 2 slices of cheese on the lined baking sheet at least 2 inches apart, each on its own sheet of parchment paper. (As soon as the cheese slices are removed from the oven and begin to cool, they will harden, so it’s important to bake just two at a time.) Bake for 9 to 11 minutes, or until golden brown.
To Make Taco Shells
3. Wearing protective gloves, remove the pan from the oven, grab one of the pieces of parchment, and flip the bubbly cheese slice around a skinny rolling pin or similar-shaped cylindrical object. Repeat immediately with the other slice of cheese. Prop the rolling pin up so the cheese slices hang freely. Peel off the parchment paper and let the shells cool for about 5 minutes before removing them from the rolling pin.
To Make Taco Bowls
4. Wearing protective gloves, remove the pan from the oven, grab one of the pieces of parchment, and flip the bubbly cheese slice over an upside-down 5-inch bowl. Press the cheese down using your hands. Immediately repeat with the other slice of cheese. Remove the parchment from the bowls and allow to cool for 5 minutes to crisp up.
5. Repeat with remaining cheese to make a total of 12 shells or bowls. The shells/bowls will keep for 3 days in an airtight container in the fridge or for 2 weeks in the freezer.