Crispy Taco Shells

Ingredients:

• 12   6-inch corn tortillas
• Canola oil cooking spray
• 3/4 teaspoon  chili powder, divided
• 1/4 teaspoon  salt, divided

Directions:

• 1. Preheat oven to 375 degrees F .
  2. Wrap 4 tortillas in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. (Alternatively, wrap in foil and heat in the preheated oven until steaming, 5 to 7 minutes.) Coat both sides with cooking spray; sprinkle a little chili powder and salt on one side.
  3. Drape each tortilla over a panel on a baked-taco rack and bake until crispy and brown, 7 to 10 minutes. (Or see Kitchen Tip.)
  4. Remove the shells from the rack and repeat Steps 2 and 3 with the remaining 8 tortillas.
  Tips:
  Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. 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 375 degrees F until crispy, 7 to 10 minutes.
  MAKE AHEAD TIP: Store in an airtight container for up to 2 days. Reheat at 375 degrees F for 1 to 2 minutes before serving. | Equipment: Baked-taco rack

Author: EatingWell.com
Nutritional Facts:

• Calories - 114
• Yields 6 servings
• Serving size - 2 taco shells

Rating:
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