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
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.
0.0 g fiber