Fully Loaded Dirty Chips Recipes
FULLY LOADED DIRTY CHIPS
We love these fully loaded dirty chips on a Friday night after a busy week at work. Just like you'd get at the pub with a pint, but far better for you than you might think.
Provided by Helen Best-Shaw
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Cook the oven chips according to the packet instructions.
- While the chips are cooking, cut the bacon into small pieces. Fry in a splash of oil until crispy.
- Allow the bacon to cool on a piece of kitchen paper on a plate. The kitchen paper absorbs the fat.
- When the chips are cooked, remove from the oven and transfer to a small, oven proof dish. Cover with the grated cheese and return to the oven for a couple of minutes, just long enough to melt the cheese.
- When the cheese has melted, remove the dish from the oven. Top the chips with the bacon pieces, the sour cream and the chopped spring onion. Enjoy immediately!
Nutrition Facts : Calories 505 kcal, Carbohydrate 36 g, Protein 12 g, Fat 35 g, SaturatedFat 14 g, Cholesterol 44 mg, Sodium 870 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
LOADED POTATO CHIP DIP RECIPE BY TASTY
Here's what you need: sour cream, cream cheese, ranch seasoning, shredded cheddar cheese, bacon, green onion
Provided by Tasty
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine the sour cream, cream cheese, and ranch seasoning in a large bowl and stir until smooth.
- Add in the cheddar cheese and stir until well-blended.
- Lastly, add in the crumbled bacon and the green onions and stir.
- Top off with extra green onions, bacon, and cheese and serve with potato chips, potato wedges, or fries!
- Enjoy!
Nutrition Facts : Calories 557 calories, Carbohydrate 11 grams, Fat 47 grams, Fiber 0 grams, Protein 19 grams, Sugar 4 grams
SIN CITY DIRTY CHIPS
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Arrange the potato chips on a medium serving dish, allowing them to overlap slightly. Top the chips with the pulled pork, then top with the Jalapeno Hollandaise Sauce. Sprinkle the Cotija cheese and cilantro over the top of the dish and serve immediately.
- In a small saucepan over low heat, bring the butter to a boil, being careful not to scorch the butter. In a blender, mix the egg yolks and champagne vinegar on high speed. With the blender running, add the melted butter in a slow, steady stream. The sauce should be somewhat thick and custard-like; if it is too thick, add water, 1 teaspoon at a time, to thin. Stir in the lime juice, roasted jalapeno, cumin and salt.
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