The tortilla bowls will need to be baked in 2 batches because only 2 crispy shell bowls will fit on the sheet pan at a time (this recipe makes 4 crispy tortilla shells).
Preheat oven to 350 degrees.
On a sheet pan with sides, place 2 medium size oven safe bowls upside down so that the bottom of the bowls are facing up.
Brush the surface of the bowls with canola oil and set aside.
In a skillet that's large enough for a large flour tortilla to lay flat; add enough canola oil so that it’s about ½ inch deep in the pan.
Heat the skillet on low heat.
Lay one tortilla in the warm oil for just a couple seconds, just long enough so that the tortilla is pliable.
Then carefully lift the tortilla from the oil with a pair of tongs and hold it over the skillet so that the loose oil will drip back into the skillet.
Then carefully lay the tortilla over one of the upside down bowls. Turn the heat off of the skillet.
Shape the tortillas around the bowls. If the tortillas are too hot to handle use tongs to shape them around the bowl while being careful not to rip the tortilla.
Repeat the process for another tortilla (only 2 tortilla shells can be made at a time on the sheet pan). The oil in the pan should be warm enough to make the 2nd tortilla pliable.
In a preheated oven, bake the two tortillas until the outsides of the shell are golden brown (about 10 minutes). Watch them closely so they don’t get too brown.
Right after removing them from the oven, carefully remove the tortillas from the bowls. If they are sticking to the bowls try using a dinner knife to gently pry them loose.
After the cooked tortilla shells are removed from the bowls, put them in the oven so the inside of the tortilla bowls turn a golden color (about 2 to 3 minutes).
Repeat the process to make the remaining two tortilla bowls.