For those who received an Air-Fryer for Christmas, this recipe is right up your alley. Air Fryer Mini Blooming Onions.
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.
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.
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.
Perfect for football games, with a sandwich, or just to snack on….try them today…you won’t be disappointed!Print
- 1 8-ounce bag kettle-cooked potato chips
- 1 cup grated asiago cheese
- 1 cup grated parmesan cheese
- 1 tablespoon coarsely ground black pepper
- Preheat oven to 425°. Arrange kettle cooked chips in a single layer on a baking sheet. In a small bowl combine the two cheeses.
- Sprinkle half of cheese mixture over chips.
- Place in preheated oven and bake for 4 minutes or until the cheese is melted and the chips are browning around the edges.
- Remove from oven and sprinkle with the remaining cheese. Top with pepper. Let cool, then transfer to a serving bowl. Enjoy!
When it come to sandwiches, the Italian hoagie is king of the hill. Italian Hoagie Dip may dethrone the king!!
As summer approaches……OK, not here in the midwest, apparently here we need an Ark and perhaps a parka. So, maybe not a parka, but so far it has been a cool wet spring.
That does not mean that you do not need that “go to” take along food. Enter Italian Hoagie Dip. Cured Italian meats, smoked provolone, tomato, onions, and a touch of spice makes a hoagie you can dip.
I love Italian meats, smoky, spicy, just delicious. Paired with a nice provolone cheese…bellissima! Most grocery stores have an Italian meat variety pack. A selection of meats that pair well together, and are perfect for this recipe.
Tim and I are snackers. We don’t always fix a meal per se, we have snacks or as we like to call it…. grazing. Just grab a little something, no muss, no fuss.
We ate this for several grazing sessions. The longer it sets the better it gets. The dressing, although very simple, infuses the meat with a simple flavor.
A French baguette, sliced and toasted makes the perfect dipping vessel for the Italian Hoagie Dip.
Are you in need of a take along food for your next party, or just in need of a grazing selection at home? Try Italian Hoagie Dip……..deliziosa!!Print
- 1 tablespoon organic apple cider vinegar (I like Bragg’s)
- 1/2 tablespoon Italian seasoning
- 2 tablespoons avocado oil
- 1/4 cup each hot capocollo and hot calabrese,
- 1/2 cup each soppressata, and peppered salami
- 1/4 pound smoked provolone cheese
- 10 cherry tomatoes
- 1/4 cup red onion
- 1/4 cup spinach, shredded
- 2 tablespoon hot cherry pepper hoagie spread
- Baguette slices, toasted
- Fresh basil and parmesan cheese for garnish
- In a small bowl whisk together the vinegar and Italian; slowly add in the avocado oil, whisking to emulsify. Set aside.
- Chop all meats, cheese, tomato and onions into small dice and place in a large bowl.
- Pour reserved dressing over the meat mixture, add the cherry pepper spread and toss to combine well. Allow to set for several hours. Before serving mix in the spinach. Garnish with fresh basil and parmesan cheese if desired. Serve with toasted baguette slices.
Note:Variety packs of Italian meats are available at your local grocery store.