Crunchy Double Cheese Chips

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WE LOVE POTATO CHIPS!!! Yes I am screaming this from the hill tops! Crunchy Double Cheese Chips are the best chips ever!!

Tim and I are huge potato chip fans. A sandwich isn’t a sandwich without chips, and they are our go to snack. Crunchy Double Cheese Chips take chips to the next level.

Crunchy Double Cheese Chips

Whoever invented the kettle cooked chip should be given a medal. The crunchier the chips the better for my money. These chips amp the crunch up with an added bonus of cheese.

I adapted a recipe I found on Bon Appetit to make these chips. We had friends coming over to play cards, and of course we needed snacks. Finger food is best for card playing and I was making sliders (watch for that recipe soon) and sliders=sandwich=you need chips.

Tim’s favorite cheese is Asiago and I love parmesan, so I combined them. Now here is the beauty of this recipe, all you need are a bag of chips, and grated cheese….that’s it.

Crunchy Double Cheese Chips

I do recommend the drier cheeses…like parmesan or asiago. I also recommend that you grate them yourself. Rumors of the pre-grated cheeses having cellulose ( made from wood pulp) or other anti clumping agents have made me a “grate my own gal!”

Quick, easy, and you probably have the item in your pantry. Preheat your oven, place the chips on a baking sheet, sprinkle with cheese, bake for 4 minutes……that’s right 4 minutes. Out of the oven, another sprinkle of cheese, top with black pepper and you have the best Crunchy Double Cheese Chips.

Crunchy Double Cheese Chips

Perfect for football games, with a sandwich, or just to snack on….try them today…you won’t be disappointed!

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Crunchy Double Cheese Chips
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 8-ounce bag kettle-cooked potato chips
  • 1 cup grated asiago cheese
  • 1 cup grated parmesan cheese
  • 1 tablespoon coarsely ground black pepper
Instructions
  1. Preheat oven to 425°. Arrange kettle cooked chips in a single layer on a baking sheet. In a small bowl combine the two cheeses.
  2. Sprinkle half of cheese mixture over chips.
  3. Place in preheated oven and bake for 4 minutes or until the cheese is melted and the chips are browning around the edges.
  4. Remove from oven and sprinkle with the remaining cheese. Top with pepper. Let cool, then transfer to a serving bowl. Enjoy!

 

Cheesy Potato Gratin

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Short and sweet…….easy and cheesy, this post is the first and Cheesy Potato Gratin is the latter.

It just a few days before Christmas…..lots to do! Not enough time!! No fear these potatoes are super simple, can be made the day ahead, and slipped into the oven an hour before dinner.

Even though our family is small and we do not have the huge feast that many do, time to relax and enjoy your family is a play, no matter if it two or twenty.

Cheesy Potato Gratin

I can’t tell you how many years I have been making this recipe. In some of my first blog posts I talked a lot about getting recipes from the little magazine from the checkout lane. I have two all time favorites. 1. Fiesta Egg Skillet and 2. Cheesy Potato Gratin.

Potatoes Au Gratin is a staple recipe for many a family get-together, and we all have our favorites. Many call for cheddar cheese and well, truth be told, it’s not my favorite cheese. I’m more of a swiss cheese gal, so when I saw this recipe my heart sang just a bit.

Cheesy Potato Gratin

What really intrigued me about the recipe was the potatoes. In the original recipe it called for frozen hash browns, you know the little cube kind. Simply Potatoes were new on the market (I said I’ve been making this for awhile)  If you don’t know what Simply Potatoes are well, listen close……they are real potatoes and in the case of this recipe…shredded, but they come in other forms, and you have NO prep work. They even come mashed!! No peeling, no boiling, in my case no shredding….what could be simpler???

We joke in my family that these are the two,two,two potatoes Everything is a measure of two…lol. A simple roux from butter and flour, add milk, swiss cheese, potatoes, into baking dish, cover and bake. Simply, simple!

Cheesy Potato Gratin

Making this ahead so you spend less time in the kitchen is key whenever you are having family or friends over for any type of eats, which is why Cheesy Potato Gratin is a staple, go to potato dish for me.

Just a couple of hints…..place a piece of parchment paper over the potatoes before you put the tin foil on if you are cooking them the next day. Placing the foil right on the potatoes will cause little black marks on your potatoes (we call it tin foil poop…lol). The parchment will not let that happen….it like a potato diaper…lol.

Take the potatoes out of the refrigerator an hour or so before cooking if making ahead, or you will need to adjust the cooking time.

Cheesy Potato Gratin

Give yourself a break and make (ahead) Cheesy Potato Gratin and serve your family a delicious new potato side dish without spending time away from them.

Happy Holidays  Tim & Marty

Cheesy Potato Gratin
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 2 cups shredded swiss cheese
  • 2 - 20 ounce bags Simply Potatoes, shredded
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • ¼ cup shredded parmesan cheese
  • Parsley for garnish
Instructions
  1. Preheat oven to 400* degrees
  2. In a large saucepan over medium heat melt butter. Add flour and cook stirring constantly for about 1 minute. Slowly whisk in the milk.
  3. Cook stirring until mixture thickens slightly.
  4. Remove from heat and stir in cheese until melted
  5. Add potatoes and mix well to combine.
  6. Spray a 13 X 9 inch baking dish with nonstick cooking spray.
  7. Pour potato mixture into prepared pan and cover with tin foil.
  8. Place in in preheated oven and bake for 30 minutes.
  9. Remove tin foil and sprinkle with parmesan cheese.
  10. Return to oven uncovered for an additional 15 minutes or until mixture is bubbly and parmesan cheese is browned.
  11. Garnish with parsley and serve.
Notes
If making ahead place a piece of parchment paper over potatoes before covering with tin foil.
Remove from refrigerator about an hour before cooking or adjust cooking time if making ahead.

 

Detox Brussels Sprouts Spinach Salad

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After a long holiday week of delicious food and drink, a change of pace to recoup is in order. Detox Brussels Sprouts Spinach Salad can help.

Detox Brussels Sprouts Spinach Salad

Shredded brussels sprouts and baby spinach tossed with edamame, dried cranberries, toasted almonds, and just a touch of bacon.

We all do it, every year…..we swear we will only eat a little bit of everything. Instead we eat a lot….of everything, then regret it the next day….or the day after that (leftovers). In fact the average American consumes around 3,000 calories on Thanksgiving…..yikes…..kinda smacks ya in the face doesn’t it!! Continue reading “Detox Brussels Sprouts Spinach Salad”