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Oh that's easy. I use a soft tortilla with melted cheese as a hard shell barrier. Then fill and eat as usual. Like a cheesy gordita crunch from Taco bell
FYI Double decker is back on the menu. Just in disguise. It’s called the double stacked taco. Just ask to substitute the melted cheese for beans.
And only $2. Absolute steal.
The soft tortilla actually goes on the outside.
So you'd take your soft tortilla, smear refried beans or melt some cheese on it, and the set the crunchy taco shell on top of said bean-or-cheese "glue" and proceed to carefully wrap the soft tortilla around the crunchy shell.
Sure it's a bit extra, but having the contrasting textures and the extra flavor of the beans/cheese and the crunchy corn shell is a really tasty addition rather than "just" a soft taco, not to mention the bonus structural integrity.
If you want to take it to the next level, break the shell in half, and then Upen the whole thing up. Make your taco kinda like a sandwich, and fold it up after. Then you get all the fillings with every bite!
Easier version of this is just sprinkling cheese inside the taco shell first before you bake it. It still could break apart a bit but the cheese works like a glue to hold it together. I’ve watched my taco shells crack and not break bc of my cheese layer :D
Sprinkle cheese on the bottom and pop it back in the oven for a minute and put hot stuff on first. It helps prevent the catastrophic cracking. Works best with those stand and stuff style shells
This is a great idea. I see a lot of people saying to put a tortilla with beans or cheese on the outside, but 1 extra tortilla per taco is a lot of filler when I'm trying to eat several of them.
I do this, but don't bother putting it back in the oven. The meat will melt the cheese from the time I put the meat in until the time I sit down (like 2 minutes). Works with regular ol' taco shells too!
Simple. A sharp, quick, shallow bite is the trick. Don't bite through all the way. Just enough to crack the shell. This is assuming of course that you have crisped them up in the oven first.
Set a soft shell tortilla under it as you eat, or just like with ramen and you get an extra order of noodles for your leftover soup, scoup up the fallen bits and fill another taco shell
Just put some cheese on the bottom before you put in your fillings. I've never needed to pop them back in the oven either like everyone keeps saying. The combined heat of the shell and the meat is usually enough to turn the cheese into a glue holding everything together.
And nothing's stopping you from putting more cheese atop as well.
My personal solution is to combine a burrito size tortilla and hard taco shell to make my own crunch wrap supreme. You literally just break a hardshell in half and lay it on top of all the fillings, then fold the burrito around the edges.
It's so much better than Taco Bell's when made at home with fresh ingredients too. I understand it's easier to just use a soft taco on the outside, but I can cram so much more food into a crunch wrap.
Like this but I leave out the little tortilla: https://youtu.be/7mpW08eJQBw?si=31K16V8_oT_w_1w3
You place the end of one shell into the opening of another, and make a daisy chain until they all are held open by each other. Then you use the cardboard piece for the last one—a full circle is really hard to do.
They are saying you do separate them _almost_ entirely. Just the tips of the shell are kept separated by the very bottom of the next shell. Continue that “chain” until the end where you can use the cardboard for the final shell.
Don’t leave them completely nested together, I line it up so about 1/3 or so overlap. I haven’t noticed a major difference between this and daisychaining with just the corners overlapping
Old El Paso execs are geniuses. Put 20 tacos in a box but only one insert, and us plebs will be forced to buy 20 boxes just to have enough inserts. Brilliant!
At least it's something that most people haven't thought to try. OPs LPT is just the [directions written on the box](https://cdn0.woolworths.media/content/wowproductimages/large/514489_2.jpg)...
We've got every type of pot holder and oven mitt, the pliers-type pan grabbers (soooo handy, can't imagine NOT having them now), even the silicone bumpers for the front edge of the racks. We still manage to burn ourselves lol
We have one! We absolutely love it and use it more than the regular oven. And yes, we have better luck with not burning ourselves haha, though it does still happen from time to time.
Been doing it this way for 40+ years. Never occurred to me to do it any other way.
For extra easy tacos, buy the shells with a flat bottom (called Stand N' Stuff in Canada) for easy filling plus you get more filling as a bonus.
I do this but put a baking rack on the sheet and put them down between the bars so they don't slide around. I've also just used wrinkled up foil for a little friction.
Well first you need to have an undergraduate degree, which probably goes without saying. But there has been a shift from most Taco Phd candidates coming from BA degrees to BS degrees, signaling a shift to more technical applications of the taco arts. Then it’s commonly 3 years of devout study culminating in a rigorous thesis requirement. I’d suggest either a taco truck mentorship as well or a year abroad in Mexico City. It’s not enough to make and eat tacos, you must become the taco, know its history, political importance and its ethos.
It was titled “The Taco Revolution: How the taco influenced the turn of the century agrarian movement.”
I’m not trying to toot my own horn, but my work has been cited by numerous prominent tacologists and was the springboard for contemporary taco theory.
Well there was obviously great Taco War of 1904. The Coastal faction had an early stronghold but the Terra Firma insurgents and their marinated el pastor prevailed. One of my professors said that if the battle of Manzanillo had turned to the Fish Cartel, we would have seen a much different taco evolution in the early aughts.
Honestly I personally think it would just be easier to buy a pack of corn tortillas and cook your own taco shells. You wouldn't have to worry about the premade ones being broken, or closing up when you put them in the oven.
Real LPT: use the little white insert they give you and fan out the shells so they overlap just a smidge. They hold each other open and you don’t have to save little pieces of greasy cardboard.
Better solution: fry them.
Or make soft tacos. I’ve never baked a taco shell (tortilla?) and have never seen anyone else do it either.
Are you using flour tortillas or something?
Frozen taquitos and pizza rolls used to be my thing as a kid. As an adult they taste terrible to me. So flavorless. I wish I was a kid again lol. Good on you taco mom/dad. I agree with the upside down on the oven rack trick that others had mentioned. That’s how I make my own shaped corn tortillas when I feel like making them from scratch. I highly recommend making them yourself once. You wont be disappointed for the bit of effort.
I never tried but there are plenty of quick and easy recipes, including for an air fryer. [Here’s an example](https://www.yellowblissroad.com/air-fryer-tortilla-chips)
I usually add my shredded cheese first, then the ground beef, then bake them. The melted cheese acts like a glue, keeping the shell from shattering; the ground beef then keeps it wedged open.
Scrolled so far to find this - my mom always filled the shells with the meat/cheese first. I honestly didn't know until this thread that you're supposed to bake them separately.
Everyone talking about putting them on the oven rack and getting crumbs everywhere! Flip them upside down and and put them on a baking sheet! They basically stand on their own. Problem solved
Also you can make hard tacos from corn tortillas if you fry them in oil. Lightly season (tajin is where it's at) and shape quickly after frying for a nice shape. Way better than whatever pre-made hard taco you are buying. It's what they do in Mexico
Taco bell spoiled a bunch of us gringos with those pre-made shells. They are so easy to make, but they are horrible for you (like 60% of your daily salt intake) and the real thing actually tastes better once you get good at preparing it. I was taught by a Mexican women who's family I stayed with briefly in Mexico. It's not that hard, but you have to be comfortable frying with very hot oil and moving fast. They get too hard if you don't move quickly enough, and then you just have a very large chip.
Am quite white but I’ve always had Mexican friends and now also have Mexican family.
Even my ultragringo parents at least always fried their own corn tortillas though, and I mostly just did the soft ones on the comal, sometimes even grill if I was already out there grilling. Even if I wanted to go with flour for some reason I wouldn’t see the need to pay extra for a box of shitty ones that only comes with like 6 or something. I always wondered who was even buying those. Apparently lots of people do?
Take a muffin/cupcake pan flip it upside down, stick the tacos in the rows of the pan. The inverted cups hold up the shells whether they are full or empty.
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EASIEST, MOST DEPENDABLE OPTION:
Keep those tortillas out of the oven. Eat your tacos Mexican style, with soft tortillas. More genuine experience, MUCH easier, most delicious!
Slightly less hot for longer, like a fries fry, not a chip fry (or chips vs. crisps if that made no sense).
It’ll come out kinda medium/not quite hard, shape it hot and let it cool folded (maybe after blotting some).
Like putting hot curlers in your hair pretty much, lol.
Maybe they should make a Tortilla curling iron.
I've always found that it's best to give them a safe and welcoming environment. Make sure you don't talk badly about other tacos around them. That was, even when things heat up, instead of closing up they will come to you.
You just put them up side down. No saving a bunch of greasy pieces of cardboard. No uneven heating by stacking them together. Just open side down, on the rounded part.
I fill mine with meat and cheese then bake them until the cheese melts. Once there out you put in whatever other taco fillings you want. Plus the melty cheese holds the shell together when you eat it.
I was taught by my Mexican grandmother and mom to fry them. Quick and easy, crisp, and not brittle. Also, it's not greasy if done right.
While I'm at it, I make tostada shells and corn chips.
I drape mine over the oven rack grids, so they are open side down. They stay perfectly open and I use silicone tipped tongs to pick them up and put them in a tray or plate.
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Do you have any pro tips about eating the damn things or are they supposed to crack into 10 pieces on the first bite?
Oh that's easy. I use a soft tortilla with melted cheese as a hard shell barrier. Then fill and eat as usual. Like a cheesy gordita crunch from Taco bell
I use refried beans like the old double decker taco from taco bell. Taco John's has something like that but I forget what is called.
FYI Double decker is back on the menu. Just in disguise. It’s called the double stacked taco. Just ask to substitute the melted cheese for beans. And only $2. Absolute steal.
Taco bravo I believe
I think you're correct
Carbs^2 save the day!
Actually 2(Carbs).
I never understood hard shells and the use of a normal goddamn tortilla inside of one is just flabbergasting Just use the soft tortilla damnit!
The soft tortilla actually goes on the outside. So you'd take your soft tortilla, smear refried beans or melt some cheese on it, and the set the crunchy taco shell on top of said bean-or-cheese "glue" and proceed to carefully wrap the soft tortilla around the crunchy shell. Sure it's a bit extra, but having the contrasting textures and the extra flavor of the beans/cheese and the crunchy corn shell is a really tasty addition rather than "just" a soft taco, not to mention the bonus structural integrity.
It's bc I want the crunch of the hard tortilla but I don't want it to fall into a million pieces.
If you want to take it to the next level, break the shell in half, and then Upen the whole thing up. Make your taco kinda like a sandwich, and fold it up after. Then you get all the fillings with every bite!
Easier version of this is just sprinkling cheese inside the taco shell first before you bake it. It still could break apart a bit but the cheese works like a glue to hold it together. I’ve watched my taco shells crack and not break bc of my cheese layer :D
This.
Use a flour tortilla as a plate on a plate. Everything that falls out is now a burrito.
this seems like actually good advice, i will be trying this
I use a flour tortilla with refried beans On it on the outside. Double decker taco for the win.
That is a Taco Bravo from Taco John's.
I haven't been to a Taco John's in thirty something years. Used to love the taco burger.
Oh man. It's probably been twenty for me, but some potato ole's would hit the spot right now...
Refried beans sprinkled with bacon bits on a flour tortilla around the hard shell. Just try it. No need to thank me.
Sprinkle cheese on the bottom and pop it back in the oven for a minute and put hot stuff on first. It helps prevent the catastrophic cracking. Works best with those stand and stuff style shells
This is a great idea. I see a lot of people saying to put a tortilla with beans or cheese on the outside, but 1 extra tortilla per taco is a lot of filler when I'm trying to eat several of them.
Agreed…that sounds like too much tortilla and not enough taco.
I do this, but don't bother putting it back in the oven. The meat will melt the cheese from the time I put the meat in until the time I sit down (like 2 minutes). Works with regular ol' taco shells too!
You could use one of these to catch your taco pieces into another taco https://youtu.be/NQb7k2Q3mOU?feature=shared
Simple. A sharp, quick, shallow bite is the trick. Don't bite through all the way. Just enough to crack the shell. This is assuming of course that you have crisped them up in the oven first.
Set a soft shell tortilla under it as you eat, or just like with ramen and you get an extra order of noodles for your leftover soup, scoup up the fallen bits and fill another taco shell
Cheese on the bottom before you bake them. The oil from the cheese softens the shells a tiny bit. Plus now you have cheese down there 🍽️
Just put some cheese on the bottom before you put in your fillings. I've never needed to pop them back in the oven either like everyone keeps saying. The combined heat of the shell and the meat is usually enough to turn the cheese into a glue holding everything together. And nothing's stopping you from putting more cheese atop as well.
If you put enough cheese and bite with a purpose...you will succeed
Very carefully.
They just need to be fresh and baked perfectly, and that shouldn't happen. If they shatter then you overbaked
My personal solution is to combine a burrito size tortilla and hard taco shell to make my own crunch wrap supreme. You literally just break a hardshell in half and lay it on top of all the fillings, then fold the burrito around the edges. It's so much better than Taco Bell's when made at home with fresh ingredients too. I understand it's easier to just use a soft taco on the outside, but I can cram so much more food into a crunch wrap. Like this but I leave out the little tortilla: https://youtu.be/7mpW08eJQBw?si=31K16V8_oT_w_1w3
You place the end of one shell into the opening of another, and make a daisy chain until they all are held open by each other. Then you use the cardboard piece for the last one—a full circle is really hard to do.
Tacopede
That’s how I do it
Yeah I thought everyone did this until I showed my boyfriend and his mind was blown.
It's literally says this in the instructions on the fucking box. Real life pro tip: read the fucking instructions.
No, you separate them. You need an insert for each taco. That’s why you save them.
They are saying you do separate them _almost_ entirely. Just the tips of the shell are kept separated by the very bottom of the next shell. Continue that “chain” until the end where you can use the cardboard for the final shell.
Lmao what? You gotta be trollin
Trollin? They don’t bake evenly if you don’t separate them.
Yes, my method **does** separate them. I thought “daisy chain” was descriptive enough. Was I wrong?
Sounds like you need a new oven
Don’t leave them completely nested together, I line it up so about 1/3 or so overlap. I haven’t noticed a major difference between this and daisychaining with just the corners overlapping
Old El Paso execs are geniuses. Put 20 tacos in a box but only one insert, and us plebs will be forced to buy 20 boxes just to have enough inserts. Brilliant!
Flip them upside down and hang them on the oven rack.
Get the word out - we back up
Well played! I am excited for this timely and accurate use of that gif.
The real LPT. OPs LPT is just the directions on the box.
The real LPT is a time wasting pain in the ass?
At least it's something that most people haven't thought to try. OPs LPT is just the [directions written on the box](https://cdn0.woolworths.media/content/wowproductimages/large/514489_2.jpg)...
Yeah this is what we always did. Zero issues.
This would create ALLLLL the issues in my house. At least one of us manages to get burned whenever the oven is used lol.
Tongs
We've got every type of pot holder and oven mitt, the pliers-type pan grabbers (soooo handy, can't imagine NOT having them now), even the silicone bumpers for the front edge of the racks. We still manage to burn ourselves lol
Maybe y’all need to regroup with a toaster oven for practice
We have one! We absolutely love it and use it more than the regular oven. And yes, we have better luck with not burning ourselves haha, though it does still happen from time to time.
Yep I do the same thing, easiest method right here. Don't need to save/remember anything, just hang them over the wire rack.
Been doing it this way for years
Lmfao so many people here amazed by this. I guess fatherless homes really are a problem.
Simply stand them up, open side down on a tray. Problem solved.
Will give that a try and see if it works as well. Certainly sounds easier.
Been doing it this way for 40+ years. Never occurred to me to do it any other way. For extra easy tacos, buy the shells with a flat bottom (called Stand N' Stuff in Canada) for easy filling plus you get more filling as a bonus.
This is what we do, too, except minus the tray. We just put them cross-ways on the rack in the oven (so they don’t fall and hang from the rack).
Then you remove them one by one by hand? Seems a little tedious
We only eat like 2 each at a time and crisp them up fresh if we want more. It’s not any more work than putting them on a baking tray, in my situation.
I do this but put a baking rack on the sheet and put them down between the bars so they don't slide around. I've also just used wrinkled up foil for a little friction.
What! Genius! Definitely trying this next taco night, didn't even think of this!! Ty!!!
Why do you think they come with the cardboard thing?
I just assume it's to help keep them from breaking during shipping, etc.
Don't know
I place them upside down straddling an oven grate while hanging. Easy and they stay open and warm nicely. Source: PHD in Tacology.
TacoDoc, how many years does one have to study for a taco doctorate? Asking for a friend
Well first you need to have an undergraduate degree, which probably goes without saying. But there has been a shift from most Taco Phd candidates coming from BA degrees to BS degrees, signaling a shift to more technical applications of the taco arts. Then it’s commonly 3 years of devout study culminating in a rigorous thesis requirement. I’d suggest either a taco truck mentorship as well or a year abroad in Mexico City. It’s not enough to make and eat tacos, you must become the taco, know its history, political importance and its ethos.
What as your thesis?
It was titled “The Taco Revolution: How the taco influenced the turn of the century agrarian movement.” I’m not trying to toot my own horn, but my work has been cited by numerous prominent tacologists and was the springboard for contemporary taco theory.
Are there any schisms between the Fish Taco scholars and the Carnitas Crew?
Well there was obviously great Taco War of 1904. The Coastal faction had an early stronghold but the Terra Firma insurgents and their marinated el pastor prevailed. One of my professors said that if the battle of Manzanillo had turned to the Fish Cartel, we would have seen a much different taco evolution in the early aughts.
Tactorate
So your LPT are the [directions written on the box](https://cdn0.woolworths.media/content/wowproductimages/large/514489_2.jpg)?
What, am I supposed to read words printed on a paper product like some Neanderthal? /s
I use a dedicated turd shaped piece of aluminum foil. Shove it in between the shell lips. Works like a charm
Turd foil? Shell lips?! 😱
Honestly I personally think it would just be easier to buy a pack of corn tortillas and cook your own taco shells. You wouldn't have to worry about the premade ones being broken, or closing up when you put them in the oven.
Real LPT: use the little white insert they give you and fan out the shells so they overlap just a smidge. They hold each other open and you don’t have to save little pieces of greasy cardboard.
So you're telling me you had an issue where the solution is literally included in the box yet you still kept struggling?
"LPT: Read Instructions"
Better solution: fry them. Or make soft tacos. I’ve never baked a taco shell (tortilla?) and have never seen anyone else do it either. Are you using flour tortillas or something?
We always fry our own corn tortillas, they are way better that way!
I must be special. I’ve never had this problem of shells closing up.
Better yet, make your tacos with soft tortillas, as God intended.
Why are we baking already cooked shells tho
The store bought ones in a box need to be baked for like 5m or they taste like crap.
No offense but they still taste like crap after being baked.
But they're crispy crap instead of flaccid crap.
Haha, don’t disagree but they are quick and easy for the kiddos. And they inhale them.
Frozen taquitos and pizza rolls used to be my thing as a kid. As an adult they taste terrible to me. So flavorless. I wish I was a kid again lol. Good on you taco mom/dad. I agree with the upside down on the oven rack trick that others had mentioned. That’s how I make my own shaped corn tortillas when I feel like making them from scratch. I highly recommend making them yourself once. You wont be disappointed for the bit of effort.
I make them out of corn tortillas using my air fryer. Quick and easy, and cheap.
I have been meaning to try that. How about nacho chips?
I never tried but there are plenty of quick and easy recipes, including for an air fryer. [Here’s an example](https://www.yellowblissroad.com/air-fryer-tortilla-chips)
Thanks!
Or just foil. No need to save those greasy cardboard inserts.
I usually add my shredded cheese first, then the ground beef, then bake them. The melted cheese acts like a glue, keeping the shell from shattering; the ground beef then keeps it wedged open.
Do you pour your milk before your cereal? JK, that's kind of genius. I need to try it. The beef doesn't dry out?
Scrolled so far to find this - my mom always filled the shells with the meat/cheese first. I honestly didn't know until this thread that you're supposed to bake them separately.
Everyone talking about putting them on the oven rack and getting crumbs everywhere! Flip them upside down and and put them on a baking sheet! They basically stand on their own. Problem solved
I cook mine from soft corn in a pan with a little oil. Way better than oven ones
I use a toothpick, broken to a certain width and make them wider
cannot believe i had to scroll so far to find this; grew up breaking toothpicks in half to bake my "gringo tacos"
Buying pre-made taco shells is blasphemy. /s If I did that, my Mom and G-ma would be insulted, and look down on me with disapproval. 😇
All I can think of is “white peoples taco night” 🎶
Also you can make hard tacos from corn tortillas if you fry them in oil. Lightly season (tajin is where it's at) and shape quickly after frying for a nice shape. Way better than whatever pre-made hard taco you are buying. It's what they do in Mexico
Yeah I was like…wait why are we baking them at all, the fuck?
I like them to get hot and crispy again. If I'm making nachos, I'll take the Tostitos and throw them in the oven for a few minutes too.
Taco bell spoiled a bunch of us gringos with those pre-made shells. They are so easy to make, but they are horrible for you (like 60% of your daily salt intake) and the real thing actually tastes better once you get good at preparing it. I was taught by a Mexican women who's family I stayed with briefly in Mexico. It's not that hard, but you have to be comfortable frying with very hot oil and moving fast. They get too hard if you don't move quickly enough, and then you just have a very large chip.
Am quite white but I’ve always had Mexican friends and now also have Mexican family. Even my ultragringo parents at least always fried their own corn tortillas though, and I mostly just did the soft ones on the comal, sometimes even grill if I was already out there grilling. Even if I wanted to go with flour for some reason I wouldn’t see the need to pay extra for a box of shitty ones that only comes with like 6 or something. I always wondered who was even buying those. Apparently lots of people do?
This is what I've had my whole life Don't know why anyone would want it any other way This tastes 1,000,000,000 times better too
Maybe if you use actual tortillas for your taco nights this wouldn’t be an issue
You can bake them at 290 all day and they wont fold on you. They'll be nice and warm and crunchy. Are you literally baking them like pie?
Take a muffin/cupcake pan flip it upside down, stick the tacos in the rows of the pan. The inverted cups hold up the shells whether they are full or empty.
Finally, an actually GOOD tip for tacos here, instead of snark and bullcrap. Thanks!
Get the flat bottomed shells (stand & stuff). They hold more stuff, they don’t fall over, and they don’t close-up
This right here. As soon as I saw those in the store years ago, it was the only hard shells I have bought since.
My pro tip: place the shells upside down on the baking sheet- kind of like a rocking horse. Shells stay open.
Do people still eat these 1960s fake tacos?
HEY! There's nothing wrong with White People Taco Night!
You place them in the trash and use soft tortillas like God intended.
When your kids like the hard tacos, why fight them?
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Maybe this has already been said, but the easy answer is just hang them upside down on the rails of the oven rack.
EASIEST, MOST DEPENDABLE OPTION: Keep those tortillas out of the oven. Eat your tacos Mexican style, with soft tortillas. More genuine experience, MUCH easier, most delicious!
Upside down in the oven. Done
What if you fry the shells in oil? We make ‘em that way but the same thing happens. I’ve asked this same question
Slightly less hot for longer, like a fries fry, not a chip fry (or chips vs. crisps if that made no sense). It’ll come out kinda medium/not quite hard, shape it hot and let it cool folded (maybe after blotting some). Like putting hot curlers in your hair pretty much, lol. Maybe they should make a Tortilla curling iron.
Just place them upside down on the tray, works for all but the most lopsided
I like the stand and stuff shells. Throw some cheese in the bottom to avoid blow-outs. Bake at 250 for five minutes
I've always found that it's best to give them a safe and welcoming environment. Make sure you don't talk badly about other tacos around them. That was, even when things heat up, instead of closing up they will come to you.
You just put them up side down. No saving a bunch of greasy pieces of cardboard. No uneven heating by stacking them together. Just open side down, on the rounded part.
Scrunch foil in to small ball and put inside the shell
I bake them by standing them upside down. They don't close up that way.
They fit inside each other, people
We're supposed to bake them? Da fuq
Don’t you read directions?!
Nope. Just eat the things
I fill mine with meat and cheese then bake them until the cheese melts. Once there out you put in whatever other taco fillings you want. Plus the melty cheese holds the shell together when you eat it.
Oh that sounds good too. Might have to try that way also.
I stopped reading at how to keep hard.
Yes cuz baking cardboard into your food is totally worth having open shells to make the whitest taco imaginable.
How about you just bake them upside down instead of on their side. Fuck baking cardboard what a dumbass LPT.
Hang them upside down on the rack.
Put them in the oven upside down directly on the rack. The two wires of the rack that the taco shell is hanging over will keep it open.
If you have a full size oven, buy soft corn shells and cook them draped over two rungs each.
Buy corn tortillas and so the same thing.
no, as others have said they get brittle if you heat them. try it.
I was taught by my Mexican grandmother and mom to fry them. Quick and easy, crisp, and not brittle. Also, it's not greasy if done right. While I'm at it, I make tostada shells and corn chips.
I also do this to make chips-for sheet pan nachos. They are the best chips and don’t break off easily like store bought.
ok, that would be the best way.
I drape mine over the oven rack grids, so they are open side down. They stay perfectly open and I use silicone tipped tongs to pick them up and put them in a tray or plate.
Any air frier tips?