These fun and tasty cheese bites were a sure hit during the football games today. I made them hot and spicy, but they are amazingly versatile and by just varying the type of cheese and flavor of chips used, they can go from spicy to sassy. It is also easy to vary the texture to go from "brunchie" (as I made them here) to "munchie," by varying the amount of chips.
Some other variations:
- Sour Cream and Chive Chips with Swiss Cheese
- Salt and Vinegar Chips with Cheddar Cheese
- BBQ Chips with Manchego Cheese
- 8 oz habanero jack cheese, cubed
- 4 cups potato chips, lightly broken*
- 1 dozen eggs, lightly beaten
- 2 tbsp vegetable oil
*Later in the Instructable I cover varying this amount to change the texture. 4 cups of lightly broken chips will result in more breakfast/brunch appropriate cheese bites.
Step 1: Soak Chips
Preheat oven to 350 degrees Fahrenheit and heat a cast iron skillet with 2 tbsp vegetable oil to medium heat on the stove.
Lightly beat a dozen eggs. Place potato chips in eggs and stir until well mixed. Let sit for 5 minutes.
This Instructable is intended as a breakfast or brunch item. If you want a more snack-like cheese bite, crush the potato chips more than shown here. This will result in more (and smaller) chips fitting into 4 cups and being incorporated into the egg mixture and will give you a less omelet-like cheese bite that will work better as a snack later in the day as opposed to a breakfast or brunch item.
Step 2: Pour and Bake
Pour half of the egg/chip mixture into the heated skillet. Add cubed cheese and then cover with the remaining egg/chip mixture. Allow to cook on the stove for 5 minutes. Place into a 350 degree Fahrenheit oven for 25-30 minutes or until fully set.
Step 3: Cool and Plate
Allow to cool for about 15 minutes and the cut into cubes and serve. Since I used a spicy habanero cheese, I served mine with ranch for dipping.