Step 1

Start by heating a large skillet over medium heat.  You want to let it warm up for a minute or two so that the tortillas cook pretty quickly.  Spray your skillet with cooking spray and place your tortillas down.  I used a large skillet and the mini street tacos so I was able to make three at a time.

Step 2

Cook tortilla until softened, but it doesn’t need to be super browned.  Use a spatula to flip tortillas over and then sprinkle each tortilla with a pinch of taco seasoning and a small handful of the shredded cheese.  You can let this sit for about 30 seconds – 1 minute so the cheese starts to melt just a little bit, to make flipping easier.

Step 3

Carefully flip the tortillas over so that the cheese side is now face down on the pan.  Let cook until the cheese is as brown and crispy as you desire.  I like to transfer mine directly to a wire rack so the bottom doesn’t get soggy, but they can also go right onto a plate.

Step 4

These cheese crips can be enjoyed by dipping them into guacamole or salsa, you can snack on them by themselves, or fill them with taco fillings!