Carrot Taco Shells

Ingredients

• 350 g carrots (finely grated)
• 2 Eggs
• 50 g gluten-free flour (3 tbsp)
• 100 g shredded cheddar cheese
• 1 pinch chili flakes (to taste)
• 1 pinch chipotle chili powder
• Salt

Instructions

1. 1.

   Line two baking trays with parchment paper and set aside.

2. 2.

   Combine carrots, eggs, flour, cheese, and spices in a medium bowl and mix well.

3. 3.

   Scoop 2 tbsp of the carrot mixture at a time, form into a ball, and place on the baking tray.

4. 4.

   Shape each ball into a flat, round tortilla using your hands.

5. 5.

   Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 18 minutes until the tortillas are golden brown and slightly crisp.

6. 6.

   Remove from the oven and immediately press each tortilla over a narrow rolling pin or plate edge to form a taco shell shape.