EatingWell Crispy Taco Shells

http://www.eatingwell.com/recipes/eatingwell_crispy_taco_shells.html

From EatingWell:  May/June 2007

Surprisingly easy and far better-tasting than store-bought taco shells.

6 servings, 2 taco shells each | Active Time: 10 minutes | Total Time: 35 minutes

Ingredients

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

Preparation

1. Preheat oven to 375°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.

Nutrition

Per serving : 114 Calories; 2 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 3 g Protein; 3 g Fiber; 124 mg Sodium; 103 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch

Tips & Notes

• Make Ahead Tip: Store in an airtight container for up to 2 days. Reheat at 375°F for 1 to 2 minutes before serving. | Equipment: Baked-taco rack

• 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°F until crispy, 7 to 10 minutes.