Cheddar Chips Recipe By Tasty

BACON CHEDDAR CHIPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180˚C).
• In a medium-sized mixing bowl, combine cheddar cheese, bacon, chives, salt, and pepper.
• Spoon cheese mixture into a greased mini muffin tin. Press mixture into mini muffin tin.
• Bake for 5-8 minutes or until cheese is melted and edges are slightly brown.
• Cool on cooling rack or paper towel for 10 minutes.
• Enjoy!

CHEDDAR CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (175ºC).
• Carefully slice 3 gold potatoes into ⅛-inch (3-mm) slices using a knife or mandoline.
• Place cheddar crackers into a ziplock bag and crush them so that they reach a powdery state.
• In a large bowl, mix the potato chips with oil, cheddar powder, and salt.
• Arrange chips on greased baking sheet
• Bake for 30-35 minutes.
• Enjoy!

BASIC KETO CHEESE CRISPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

CHEDDAR TATERS

Steps:

• In a large bowl, combine the first six ingredients. Gently stir in the Tater Tots. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese and potato chips. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

QUESO "CHIPS" RECIPE BY TASTY

Steps:

• Melt butter in a medium saucepan over medium-high heat. Add the onion and cook for 4-6 minutes, until translucent.
• Add the jalapeño and stir for 4 minutes, until soft. Add the garlic and cook for about 1 minute.
• Sprinkle in the cornstarch and stir for two minutes. Add the evaporated milk and stir for 3 minutes, or until the mixture thickens.
• Slowly add the cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
• Remove the queso from the heat. Line a baking sheet with parchment paper, then pour the queso over it. Use a spatula to spread the queso in an even layer about an ⅛ inch (3 mm) thick.
• Freeze for three hours.
• Remove the queso from the freezer and transfer to a cutting board. Carefully cut the queso horizontally into 7 rows, about 2½-inches (6-cm) apart.
• At the end of the bottom row, cut a triangle. Continue cutting triangles down the length of the row. Repeat with the remaining rows.
• Place the flour, eggs, and tortilla chip crumbs in 3 separate medium bowls.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Toss a triangle of queso in the flour. Tap off any excess flour, then dip the piece in the egg, then toss it in the tortilla chip crumbs. Repeat with the remaining queso chips.
• Fry the breaded queso chips 3-4 at a time, until golden brown, 15-30 seconds.
• Drain the chips on a wire rack or paper towels.
• Garnish with cilantro. Serve with guacamole, pico de gallo, and sour cream.
• Nutrition Calories: 3324 Fat: 297 grams Carbs: 141 grams Fiber: 9 grams Sugars: 21 grams Protein: 47 grams
• Enjoy!