All you need is one ingredient: CHEESE!
These chips can surprisingly hold up to salsa and dips, just don't try to dig all the way down to the bottom of the bowl. But to be safe, you could use a spoon for dipping your toppings on to these chips.
These chips are so easy and cost way less than the Parmesan chips you get at Whole Foods!!
Be sure to dunk these chips in my wonderful Salsa: Amazing Salsa.
Be sure to dunk these chips in my wonderful Salsa: Amazing Salsa.
Crunchy Chips
Makes about 24 chips
8 oz block of extra sharp cheddar cheese (I used Cabot's)
- Preheat oven to 350 degrees.
- Slice cheese about 1/8-1/4 inch thick (I used a handheld cheese slicer).
- Place on parchment lined cookie sheet.
- Bake for 8-10 minutes then turn off oven and leave for another 5-6 minutes or until slightly brown but not burned.
- Carefully remove (you can blot oil with paper towel) and cool on drying racks lined with paper towels.
- Once cool, store in air tight container.
- For maximal crunch, remove from container right before serving. DO NOT REFRIGERATE!!
For more great recipes, check out Satisfying Eats Cookbook and find me on Facebook.
oh yum and sharp cheddar sounds like the perfect chip. I've done this with provolone, but I fold them to make taco shells.
ReplyDeleteChips and taco shells! Wonderful! I'd like to see both these recipes in your upcoming book!
ReplyDeleteToday I bought extra-sharp cheddar for Sausage Balls, so I just sliced some and made the chips--don't have salsa ingredients, so I dipped them in sour cream...my taste buds thanked me...
ReplyDeleteRosemary, I love sharp cheddar and I always keep it on hand to make my Garlic Cheddar biscuits but provolone sounds wonderful!
ReplyDeleteGlenda Pearl, yes, these chips can be used for so many things. We need our crunch and you can't go wrong with sour cream! ;-)