Late Night Crunchy Cheesy Taco Chips

I love potato chips, or any kind of chip, really. I like crunchy foods, the crunchier the better. When my husband accidentally burned a batch of carrot fries, I happily munched on burnt sticks of charcoal (with a side of BBQ sauce, of course!)

The satisfying bite and the crunchy texture has always appealed to me. Maybe it’s just because I can’t smell, but I think everyone enjoys a good chip now and then, especially when you’ve got a good seasoning or dip to go along with it.

My husband spent the entirety of last summer making new kinds of potato chips, from sweet potatoes to carrot chips, he threw everything in our deep fryer. So when he suggested making more chips last week, I said, “But they’re so greasy! Can’t you bake something instead?”

He paused for a moment and said, “Actually, I have an idea.” Not long after, he returned with these. I hope that you enjoy them as much as I do!!

Cookware:
-Mixing bowl
-Baking pan

Taco Seasoning:

-1 Tbsp Chili powder
-1 Tbsp Cumin

-2 tsp black pepper

-2 tsp salt

-1 Tbsp smoked paprika

-1 tsp parsley flakes

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-2 tsp garlic powder

(Makes a total 16 1-tsp servings)

Cheesy Chips

-3/4 cup shredded cheddar cheese

-1 tsp taco seasoning

-1 tsp lime juice

Steps:

1. Preheat oven to 375. Line a baking tray with parchment paper.

2. Combine all of the ingredients into a bowl, and divide into 8 shaped mounds on the lined baking tray. (The cheese will melt and flatten on its own.)

3. Bake for 10-15 minutes until crispy (the cheese in the center of the chip should still be bubbling and the edges should be brown).

4. Remove from oven and let cool for a minute. Enjoy!

Eat plain, or feel free to add whatever seasoning or dip works for you!

This recipe makes 7 chips. The nutrition facts is for one chip.