Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or lightly grease it with oil.
Add chives and vegan cheese shreds into mashed potatoes and stir until combined.
Wrap your 8 corn tortillas in a wet towel and microwave for 1-2 minutes, or until warm and pliable. Alternatively, wrap them in aluminum foil and warm them in the oven for 15-20 minutes at 350 degrees Fahrenheit, or until pliable.
One at a time, stuff your tacos. Add about ⅓ cup mashed potatoes to each tortilla with additional vegan cheese shreds, if desired. Fold tortilla in half and lay on baking sheet. Repeat process until all mashed potatoes are used.
Brush each side of your taco lightly with oil and bake for 17-20 minutes, flipping half way through. Your taco shells should be golden and crispy!
Allow to cool for 5 minutes, then enjoy with desired toppings or as is!
The recipe time does not account for making your mashed potatoes.
Most enjoyable fresh, but can be reheated. They will just be less crispy.
If you do not warm your tortillas ahead of time, they will rip when you fold them.