Pesto Parmesan Chips Recipe By Tasty Food

BACON CHEDDAR CHIPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180˚C).
• In a medium-sized mixing bowl, combine cheddar cheese, bacon, chives, salt, and pepper.
• Spoon cheese mixture into a greased mini muffin tin. Press mixture into mini muffin tin.
• Bake for 5-8 minutes or until cheese is melted and edges are slightly brown.
• Cool on cooling rack or paper towel for 10 minutes.
• Enjoy!

CHEESY CLOUD CHIPS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• In a bowl, whisk together egg whites, garlic powder, parsley, salt, and pepper.
• Evenly distribute egg mixture in a greased mini muffin tin. The more mixture per muffin slot, the thicker the chip.
• Top with shredded cheese.
• Bake for 12-15 minutes, or until until cheese is melted and edges are slightly brown.
• Cool for 10 minutes.
• Remove chips using an offset spatula.
• Enjoy!

PESTO PARMESAN CRISPS

Steps:

• Preheat oven to 400° F.
• Line baking sheet with a cut sheet of parchment paper (or Silpats).
• In a bowl, stir together parmesan cheese (2 cups), pesto (1/4 cup) and diced sun dried tomatoes (2 teaspoons) until combined.
• Place by spoonful onto the lined baking sheet. Mounds should be about 2 inches apart and slightly flattened on top.
• Bake for 5. Crisps will be done as soon as the edges are golden brown. If not done in 5 minutes, check every 2 minutes as they burn easily.
• Once cool, you can take them off the baking sheet. Enjoy!

PESTO CHIPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange potato chips in a single layer on a rimmed baking sheet; top with 1/2 cup Parmesan cheese, dried basil, and garlic.
• Bake in the preheated oven until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Top chips with remaining Parmesan cheese and fresh basil. Drizzle olive oil over cheese layer. Cool and transfer to a serving bowl.

CLASSIC PESTO

Steps:

• Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year.

FRESH BASIL & PARMESAN PESTO RECIPE BY TASTY

Steps:

• In a food processor, blend together fresh basil leaves and the pine nuts, pulsing several times until well-chopped and combined. Then, add parmesan cheese and garlic and pulse until well-combined.
• Slowly stream in the olive oil while pulsing to keep the olive oil from separating.
• Season lightly with salt and pepper to taste.
• Serve over pasta or refrigerate in a sealed container.