Line a baker’s half sheet pan with parchment paper. Place 8 oven proof glass or ceramic ramekins (6oz/177ml size) in the paper lined pan, bottom side up. Set aside.

Preheat your oven to 350°F (176°C).

Pour the avocado oil in a medium sized skillet and heat over a low flame. Once the avocado oil is hot, measuring about 325°F (162°C) on a thermometer, dip a tortilla in the hot avocado oil for 2-3 seconds. The tortilla should soften but not crisp.

Carefully place a softened tortilla on an inverted ramekin so that the tortilla drapes over the ramekin. Prepare all of the tortillas in this fashion.

Place the sheet pan with the prepared ramekins in the oven for 15-20 minutes, until the tortillas are crisp. Remove the pan from the oven and allow the tortillas to cool completely before removing the tortilla cups.