Parmesan Taco Shells

This parmesan taco shells recipe is from our Sporting Friend, Susie Jimenez, who was the runner-up on Season 7 of “Food Network Star.” Everything Susie touches has a spicy twist to it, which you can dial up, or down.

These parmesan taco shells can easily be turned into crackers or cups. Fill with salads, tuna poke, seared loin or anything you come up with!

Parmesan Taco Shells

Turn parmesan cheese into taco shells, crackers or cups to serve salads, tuna poke, seared loin – the possibilities are endless!
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Mexican
Keyword: keto, parmesan cheese
Servings: 6
Calories: 62kcal


  • Silpat baking mat


  • 1 1/4 cup grated Parmesan


  • Preheat oven to 400 degrees.
  • Place a Silpat baking mat on a half sheet pan. Place 3 tablespoons of grated Parmesan to form 6 rounds on the pan. Place in oven for 6-7 minutes or until golden brown. Remove from oven and form immediately.


You can also create flat crackers or cups. For crackers, after baking, place them on a paper towel. To form cups, after baking, place in a cupcake tray.
You can fill these with anything you come up with: tuna poke, salads, seared loin.

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