Preheat the oven to 400F (200C) and arrange the rack so that it is near the top of the oven.

Create your cooling rack, either as a station as I have described or by propping up several wooden spoons over glasses.

Line your baking sheet with parchment paper.

Either use a 6” ring mould or draw three, 6” circles on the parchment paper. If drawing on the parchment paper, flip the paper over so the graphite does not get into your cheese taco shells. You will still be able to see the lines through the paper.

Place about ¼ cup of shredded cheese onto the baking sheet inside the ring mould or inside the lines that were drawn on the parchment paper. Be sure to leave some space between each circle so the don’t stick together.

Place the baking sheet with the cheese circles in the oven near the top.

Bake for 5-7 minutes until the cheese is melted and bubbly, AND the edges are slightly crisp. The cheese will melt quickly, but the edges take time to crisp up.

Cook only 1 batch of taco shells at a time. They need to be close to the top of the oven otherwise they will not be golden brown and shape correctly.

Remove the baking sheet from the oven. Let the circles cool for about 1 or 2 minutes to firm up slightly. Use paper towels to dab any oil that may pool on the cheese taco shell.

If you are making more taco shells, start the second batch now in the oven.

Carefully lift each cooked cheese circle (either with a spatula or your fingers, being careful to not burn yourself) and drape it over your cooling rack.

Let the shells cool for about 15 minutes to take shape. Remove from the cooling rack and set aside. Repeat for any additional taco shells that are being cooked.

Fill the shell with your favorite fillings and enjoy!