CHEDDAR POKER CHIPS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Combine flour, cornmeal, salt, cayenne, and nutmeg in bowl of a food processor fitted with the metal blade; pulse to combine. Add butter, and pulse until mixture resembles coarse meal. Add cheese, and pulse until combined. With machine running, add milk. Process until dough comes together and is well combined.
- Transfer dough to a clean work surface. Shape dough into a 1 3/4-inch-wide log. Wrap with 2 layers plastic wrap and refrigerate for at least 24 hours and up to 2 weeks or frozen for up to 4 weeks.
- Preheat oven to 325 degrees. Slice well-chilled log into 1/4-inch-thick slices. Transfer the slices to a parchment-lined baking sheet, and bake immediately, rotating sheet halfway through baking, until crackers are golden brown and firm in the center, 25 to 35 minutes. (Crackers should not get too dark around edges.) Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.
BACON CHEDDAR CHIPS RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, bacon, chives, salt, pepper
Provided by Betsy Carter
Categories Snacks
Time 30m
Yield 32 chips
Number Of Ingredients 5
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!
Nutrition Facts : Calories 65 calories, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
BASIC KETO CHEESE CRISPS
Delicious ketogenic snack.
Provided by pchow98
Categories Appetizers and Snacks Cheese
Time 17m
Yield 4
Number Of Ingredients 1
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.
Nutrition Facts : Calories 139 calories, Carbohydrate 0.4 g, Cholesterol 36.2 mg, Fat 11.4 g, Protein 8.6 g, SaturatedFat 7.3 g, Sodium 214.2 mg, Sugar 0.2 g
POKER POTATO CHIPS
Provided by Sandra Lee
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine flour and garlic dressing mix in a large resealable plastic bag. Set aside.
- Rinse and dry potatoes. Using a mandoline slicer, cut thinly into round disks. Starting with sweet potatoes, add about half of the slices to the seasoned flour. Shake in bag. Arrange on a sheet pan and repeat with remaining potatoes. Chill seasoned potatoes for about 20 minutes.
- Pour oil into a large, heavy-bottomed Dutch oven until it is a little less than halfway up the sides of the pot. Heat oil to 375 degrees F.
- In small batches, fry potatoes until crisp. Drain on paper towels season with salt and pepper, to taste. Repeat with the rest of the potato chips.
CHEDDAR CHIPS RECIPE BY TASTY
Here's what you need: gold potatoes, cooking oil, cheese cracker, salt
Provided by Merle O'Neal
Categories Appetizers
Yield 2 servings
Number Of Ingredients 4
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!
Nutrition Facts : Calories 698 calories, Carbohydrate 96 grams, Fat 28 grams, Fiber 5 grams, Protein 14 grams, Sugar 6 grams
CHEDDAR POKER CHIPS
Steps:
- 1. Combine flour, cornmeal, salt, cayenne, and nutmeg in bowl of a food processor fitted with the metal blade; pulse to combine. Add butter, and pulse until mixture resembles coarse meal. Add cheese, and pulse until combined. With machine running, add milk. Process until dough comes together and is well combined.
- 2. Transfer dough to a clean work surface. Shape dough into a 1 3/4-inch-wide log. Wrap with 2 layers plastic wrap and refrigerate for at least 24 hours and up to 2 weeks or frozen for up to 4 weeks.
- 3. Preheat oven to 325°. Slice well-chilled log into 1/4-inch-thick slices. Transfer the slices to a parchment-lined baking sheet, and bake immediately, rotating sheet halfway through baking, until crackers are golden brown and firm in the center, 25 to 35 minutes. (Crackers should not get too dark around edges.) Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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