Preheat the griddle or frying pan over medium heat.
Lay a slice of cheese or shredded cheese in a circle form layer with enough cheese not to see the bottom of the parchment paper.
Bake until the bottom forms a nice golden crust and the cheese has fully melted and is bubbling.
To flip the cheese or not: You can flip the cheese to cook the other side. Just be sure you have enough room on the parchment paper to flip the cheese shell. It's not require to flip the cheese for this technique to work.
Soft cheese shell: Only cook the cheese long enough for it to be fully melted and bubbly without changing color then pull from the heat.
Crispy cheese shell: Cook on both sides and allow the cheese to be fully melted and bubbling and then wait for the cheese to show a golden brown color.
Remove the shell from the heat and allow it to cool to a warm temperature before using the cheese taco shell. You can even grab the corners of the parchment paper and place the hot cheese shell into a taco holder so that it cools in the taco shape!
You can store them for later use by placing a piece of parchment paper between each cheese taco shell and placing it in the refrigerator until you are ready to use it. It will keep for at least 5 days in the refrigerator. I have not tried freezing them yet.
No need to buy Folios Cheese Wraps anymore because this is how you make your own! We learned this when we microwaved cheese slices as seen in this recipe: Homemade Cheese Wraps Recipe
The macros will depend on the type of cheese you use but all cheese is low carb counts.