🍽️ Crunchy Carrot Taco Shells

Name: Crunchy Carrot Taco Shells
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g carrots (finely grated); 2 eggs; 50 g gluten-free flour (3 tbsp); 100 g grated cheddar; 1 pinch chili flakes (depending on desired heat); 1 pinch chipotle chili powder; salt

139 kcal · 30 min · 4 servings

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Ingredients

350 g carrots (finely grated)
2 eggs
50 g gluten-free flour (3 tbsp)
100 g grated cheddar
1 pinch chili flakes (depending on desired heat)
1 pinch chipotle chili powder
salt

Instructions

1. Line two baking sheets with parchment paper and set them aside.
2. Thoroughly mix the carrots, eggs, flour, cheese, and spices in a medium-sized bowl.
3. Take two tablespoons of the carrot mixture at a time, form them into balls, and place them on the baking sheet.
4. Flatten the balls into round, flat tortillas using your hands.
5. Bake the tortillas in the preheated oven at 180 degrees Celsius conventional heat (fan: 160 degrees Celsius; gas: level 2–3) for about 18 minutes, until they are golden brown and slightly crispy.
6. Remove the tortillas from the oven immediately and place them over a narrow rolling pin or the edge of a plate to form the classic taco shell shape.

Nutrition per serving

kcal: 139
Protein: 7 g · Fett/Fat: 7 g · Carbs: 11 g