CHEESY CLOUD CHIPS RECIPE BY TASTY
Here's what you need: egg whites, garlic powder, parsley, salt, pepper, shredded cheese blend
Provided by Betsy Carter
Categories Snacks
Time 30m
Yield 24 chips
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200˚C).
- In a bowl, whisk together egg whites, garlic powder, parsley, salt, and pepper.
- Evenly distribute egg mixture in a greased mini muffin tin. The more mixture per muffin slot, the thicker the chip.
- Top with shredded cheese.
- Bake for 12-15 minutes, or until until cheese is melted and edges are slightly brown.
- Cool for 10 minutes.
- Remove chips using an offset spatula.
- Enjoy!
Nutrition Facts : Calories 25 calories, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
CHEESY CHIPS 'N' DIPS
Serve these chunky chips with a sprinkling of cheese and a selection of sauces. This recipe can be prepared a day ahead, and it's up to you whether you peel the potatoes or not
Provided by Tom Kerridge
Time 1h40m
Number Of Ingredients 5
Steps:
- Cut the potatoes into large wedge-sized chips, all roughly the same size. Rinse under cold water to wash away the starch. Bring a large pan of salted water to the boil with the vinegar, carefully submerge the chips and simmer gently for 6-8 mins, or until tender. Lift the chips out of the water, or carefully drain without breaking them, and leave to cool on a baking tray, uncovered, in the fridge for 30 mins. Can be done up to two days ahead.
- When you're ready to cook, heat oven to 220C/200C fan/gas 7. Tip the chips into a bowl and heat the oil in a roasting tin for 5 mins. Once the oil is hot, carefully add the chips and use a fish slice or tongs to turn them in the hot oil. Bake for 40 mins, then turn them and scatter over the parmesan. Continue to cook for another 20-30 mins until golden and crisp.
- For the dips, combine all the ingredients for each dip (see below) in separate bowls and stir, seasoning to taste. A ll the dips can be made the day before; cover and chill until needed. Remove the chips from the oven, drain on kitchen paper, then sprinkle with a little salt and the parsley. Serve alongside the dips. For the harissa yogurt dip 200g tub Greek yogurt 1 tbsp harissa (rose harissa is good if you can find it) small handful parsley, chopped For the lemon & garlic dip 150g mayonnaise 1 lemon, zested 2 garlic cloves, crushed ½ tsp cracked black pepper For the Marie Rose dip 200g mayonnaise 60g ketchup 5 drops Worcestershire sauce 5 drops Tabasco ¼ tsp smoked paprika ½ lemon, juiced
Nutrition Facts : Calories 602 calories, Fat 47 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
CHEESY CHOPS & CHIPS
Protein packed pork and potato one pot supper - cheap and perfect for students.
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 8
Steps:
- Heat oven to 230C/fan 210C/gas 8. In a large bowl toss the potatoes, onion, liquid and oil together. Season if you like. Tip the onion and potatoes into a large sauté pan and bake for 20-30 mins until the potatoes start to brown. Lay the chops on the potatoes and cook for 10 mins more.
- While the potatoes are cooking, mix the cheese, mustard and milk together. When the chops have had 10 mins, spread the cheese mixture over them and switch the oven over to grill. Place the pan under the grill and cook for about 5 mins until the cheese is bubbling and the potatoes are golden and crispy. Serve straight from the pan.
Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 1.6 milligram of sodium
EXTRA TASTY NACHO CHIPS AND CHEESE
Woah, baby! I have this snack pretty frequently with multiple variations because I use whatever is available in my fridge -- last night I hit the el-primo combination. I will definitely use this combo over and over from now on. I hope you like this great brunch (or midnight) snack as much as I did, my friends!
Provided by Bone Man
Categories Lunch/Snacks
Time 4m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Lay out the chips on a microwave-proof plate.
- Add all the toppings except for the salsa and Tabasco, layering the cheese on last.
- Microwave on the high setting for one minute.
- Sprinkle on the Tabasco and spoon the salsa on to the gooey chips as you eat them. I use medium hot salsa and I prefer the Bellview brand to all others (except for home made.).
Nutrition Facts : Calories 501, Fat 34.5, SaturatedFat 17.8, Cholesterol 80, Sodium 2639.5, Carbohydrate 27.3, Fiber 8.4, Sugar 12.4, Protein 26.8
CHEESY CHIPS
A real guilty pleasure, these Parmesan-topped French fries with a creamy cheese, mustard and chive dip will feed a crowd in fine fashion
Provided by Sarah Cook
Categories Buffet, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- To make the dip, heat the flour, mustard powder and milk in a small saucepan and gently cook, whisking constantly, until smooth. Carry on bubbling and stirring until thickened. Turn off the heat, stir in the cheese until melted, then season to taste. Scrape into a microwave-proof bowl and put some cling film directly on the surface.
- Heat oven to 220C/200C fan/gas 7. Spread the fries on 1-2 big baking trays and cook for 10 mins, then scatter over the Parmesan and garlic salt - use tongs to toss and coat all the chips in the cheese, then carry on baking for 10 mins more until golden and crisp - if the chips aren't crispy enough, increase oven to 240C/220C fan/gas 9 for a few mins.
- Gently reheat the dip in the microwave until warm, stir in the chives and serve with the hot chips.
Nutrition Facts : Calories 361 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.4 milligram of sodium
CHEESY CHIPS
Lovely cheesy chips
Provided by chizylass
Time 45m
Yield Serves 2
Number Of Ingredients 3
Steps:
- Heat the oil to 375 degrees Fahrenheit.
- Wash all the potatoes with fresh water and cut them width-ways with a sharp knife so that you have several thin chips.
- When all the chips are cut, deep-fry them for 2-4 minutes until crispy.
- Gently sprinkle some seasoned salt over the chips.
- Put the fried chips on a plate and cover with as much grated cheese as you like; I use enough to completely cover the center of the plate and spread it out from there.
- Set the oven to 'Broil' and set the plate close to the flames.
- When all the cheese is melted, remove the plate and set it on top of a clean plate (this way you don't burn your hands carrying the chips because the plate will be extremely hot).
- Enjoy
HOMEMADE CHEESY CHIPS
A dish I threw together one day, this can be served as a side dish or an appetizer. It tastes similar to Outback's Cheese Fries.
Provided by Embee90
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil to 375 degrees Fahrenheit.
- Wash all the potatoes with fresh water and cut them width-ways with a sharp knife so that you have several thin chips.
- When all the chips are cut, deep-fry them for 2-4 minutes until crispy.
- Gently sprinkle some seasoned salt over the chips.
- Put the fried chips on a plate and cover with as much grated cheese as you like; I use enough to completely cover the center of the plate and spread it out from there.
- Set the oven to 'Broil' and set the plate close to the flames.
- When all the cheese is melted, remove the plate and set it on top of a clean plate (this way you don't burn your hands carrying the chips because the plate will be extremely hot).
- Enjoy! Goes great with chicken tenders or burgers or by itself as a snack.
Nutrition Facts : Calories 164, Fat 0.2, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
CHEESY SUN CRISPS
Writes Mary Detweiler of Farmington, Ohio: "These crisps have a great cheesy flavor perfect for snacking."
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 32 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine cheddar and Parmesan cheeses, butter and water until well mixed. Combine flour and salt; add to cheese mixture. Stir in oats and sunflower kernels. Knead dough until it holds together. Shape into a 12-in. roll. , Cover; chill for 4 hours or overnight. Allow to stand at room temperature for 10 minutes before cutting into 1/8-in. slices. Preheat oven to 400°. , Place on greased foil-lined baking sheets. Bake until edges are golden, 8 to 10 minutes. Slide crackers and foil off baking sheets to wire racks to cool.
Nutrition Facts : Calories 97 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
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