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Friday, March 13, 2015

BACON 'N CHEDDAR CHIPS








BACON 'N CHEDDAR CHIPS
Recently Peggy Hardaway made my Monterey Jack Dipping Chips with a thin ring of jalapeno in the center of each chip.   I was inspired to come up with another chip recipe, thanks to my hubby's clever suggestion.  We loved these and kept coming back for more. I actually prefer these to the plain chips.  They make a wonderful, satisfying snack.  Our friend from Montana thought so too.

 Parchment paper might be available in Dollar stores.  They are in the Dollar stores in Montana, our guest from the U.S.A. just mentioned to me. 

Scared of Fat? (see links below and this one): http://www.dietdoctor.com/headlines-world-fear-fat-mistake-beginning

4 g finely grated sharp Cheddar cheese (1 1/2 tsp or slightly heaping) (0.2 oz)
  (the kind you find in a small block at Costco)
1/2 tsp cooked, crumbled and crispy bacon per chip (2 mL)

6 slices of bacon is enough for 28 chips.

Preheat oven to to 375°F (190°C). Spray a cookie sheet with nonstick cooking spray or simply grease it with butter or lard (so that the parchment sticks to the cookie sheet).  Spread a piece of parchment paper (this is essential!! Please don't use wax paper.) over the cookie sheet.  Drop 11/2  tsp (7 mL) of grated cheese (or slightly heaping) on the parchment paper – about 4 in a row, to leave enough space for the chips to spread. 

Sprinkle the top of each pile of cheese with 1/2 tsp (2 mL) cooked, crumbled, crispy bacon. I placed 20 cheese piles on a baking sheet, however, I think 16 would have been better as some did touch after baking and I had to separate them with a kitchen scissors. Bake about 11 to 13 minutes, or until quite golden.  Mop up excess grease with paper towels.  Remove chips and place on clean, cool dinner plates.  If they don't harden pretty quickly (i.e. remain flexible), place back in the oven for another minute or two. You will find the right timing for your oven with a little bit of trial and error. 

Helpful Hints:  *I used the fine grating tool that comes with my food processor to make finely grated Cheddar cheese.  Remember you can over bake these chips and then they will no longer taste so good.


NOTE:  I just popped the chewy, older chips from my cookie tin on the cookie sheet (no need for parchment paper or greasing the cookie sheet) into the oven at 375°F (190°C) for 4 to 5 minutes ... and they are as crispy-crunchy as any chip you would buy (almost like taco chips in the texture), so perfect for dipping (they were before as well)!   You can dip in salsa or sour cream or a layered mix of both, but I like these for snackables (a word? probably not! ;) )...just by themselves. So good!!

Yield:  1 chip
1 chip per serving
16.7 calories
1.0 g protein
1.4 g fat
0.0 g fiber

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