Baked Taco Shell Bowls

The other day I wanted a taco salad, but couldn't find nice taco shell bowls in our grocery store. However, I had tortillas and soon found a recipe, which I modified. We had taco salads for dinner after all.

Baked Taco Shell Bowls
Flour tortillas (about 10-inch size)
Warm water
Olive oil

 Place some warm water with a few drops of olive oil in a shallow dish or plate.

Create some forms by putting aluminum foil over shallow dishes or bowls. I used 2-cup ramekins placed upside down on a baking sheet lined with parchment paper.

Dip the tortillas in the water and then place over the forms. I used some aluminum foil strips to hold them in their shapes.

Bake in a 425-degree oven for 5-7 minutes. Then carefully remove from the forms, turn right-side up (so they look like bowls), put them back on the baking sheet and bake for another 3-5 minutes until they are crisp. Remove and let cool on a baking rack.

These are a bit labor intensive, but they are (1) very good, (2) not deep-fat fried, (3) low in salt.