How many of you just love to sink your hand in a potato chip bag? I know, I am one of them because I love potatoes and I love Microwave Potato Chips.

Compact, heavenly, and all-around addictive, potato chips come in endless varieties from brands of all shapes and sizes—however, how would you like to make your own?

The thing is I have been making these for quite a long time, but I noticed that they are getting popular all over the cyber world, and I am like, why I’ve never posted these?!

They are stupidly easy so that was the main reason I never posted.

Late-night cravings are my worst nightmare, but you see I think these are much better than store-bought potato chips.

Let me correct myself, they are much healthier than store-bought. It takes you like 12 minutes if you are doing 2 batches, which is awesome.

There is no grease, and you control the sodium content, so I would like to think that they are better for us in general.

The other night my 16-year-old asked me if I could make these for his school snack.

He is in a band and soccer as well, so extend periods of time at school truly affect his eating habits. I mean, my kid is in school from 6:30 am till 9 pm often. It is quite exhausting.

So these are a great snack alternative. Obviously, you can make energy bites and bars, get store-bought potato chips, but you make something like this if your kids like potato chips.

You can also add different flavors, such as ranch, herbs, cheese, chili, etc. You would add it after microwaving. Drizzle with a touch of olive oil and add the powder, toss and enjoy.

Homemade snack you might like:

• Oven Roasted Pumpkin Seeds
• Oven Roasted Chestnuts
• Easy Energy Bars

If you make these amazing Microwave Potato Chips, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance for all your love and support!

Yield: Serves 2

Microwave Potato Chips

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Easy and tasty homemade chips

Prep Time 10 minutes

Cook Time 6 minutes

Total Time 16 minutes

Ingredients

• 2 large Potatoes thinly sliced
• A drizzle of Olive Oil a drizzle or two for each batch
• Sriracha Sea Salt a couple of pinches for each batch

Other equipment needed:

• Large bowl
• Microwaveable plate — a plate that could stand the microwave heat
• Paper Towels
• Sharp knife

Instructions

1. Wash the potatoes under cold water, scrub a bit so you get rid all the dirt.
2. Slice the potatoes into very thin slices. You could use mandoline, but I liked it much better when I slice it with the sharp knife. Take your time and slice these really slowly and thinly. It makes a difference.
3. Submerge the potato slices into cold water, preferably ice cold.
4. Take each batch out of the water and onto the paper towel. I used my kitchen towel that dried my potato slices to the perfection, but paper towels are just fine too, just use a couple of sheets to really get those slices dry.
5. Line a large plate, that could stand the microwave heat with two layers of paper towel.
6. Place potato slices on the plate and drizzle with just a bit of olive oil on one side, then add pinch or two of sea salt. I used sriracha sea salt, but you may use any salt that you prefer.
7. Place the plate with potato slices in the microwave and turn on 3 minutes. Allow it full 3 minutes to cook.
8. After 3 minutes, open the microwave and turn those slices around. This time turn the microwave on 3 minutes.
9. Some microwaves will take longer or shorter, it all depends on what microwave you have, but you will get those slices crunchy so if they are still not as crunchy after 6 minutes, just turn them around and go by 30 seconds longer until you reach crunchiness.
10. Transfer the potato chips to another plate and allow them to cool down before eating.

Notes

Make sure to change those paper towels after each batch because the potatoes from the next batch will stick. The time will vary how long will take for your potatoes to get into chip form. Test one batch and see what is the best that comes out of your microwave.

Make some space between potato slices when you are lining them up on the plate before microwaving.

The plate will be HOT, be careful how you are handling it. Take the plate out of the microwave with oven mitts or a kitchen towel. If you are concerned about microwaves or don’t use them at all, clearly this is not for you. Read this article on PaleoLeap about microwave hazards.

You can also make these in a conventional oven, but make sure to check often. Making in a regular oven: They will take longer and I don’t guaranty the same outcome in the regular oven, however, I will suggest using a large, thin baking sheet lined with parchment paper.

Did you make this recipe?

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Pull Apart Two Cheese Bread- Simple, easy and a perfect bread for entertaining…

Don’t you just love cheesy loaves? I love em’ all. I could dive into the cheese and bread bowl and be a happy camper for the rest of my life.

These days, I am trying to cut back on both, but today was not one of those days that I am cutting back.

IF YOU LIKE Pull Apart Two Cheese Bread YOU MIGHT ALSO LIKE THESE RECIPES

I planned it all out. Gameday, it’s Sunday, so a little indulges, or a guilty pleasure that I’d call this kind of food, wouldn’t hurt.

My kids are happy, hubby happy and I couldn’t be more pleased how this Cheesy Goodness turned out.

I think I should’ve added more butter before adding the cheese, but honestly this baked savory deliciousness was perfect regardless.

I served this bread with marinara sauce, of course. I am going to tell you that I made the most delicious chicken wings too, Spicy BBQ baked wings to go with these and they were finger licking freaking good.

TAP HERE FOR MORE BREAD RECIPES

Anyhow, let’s get to work…
Tell me what kind of bread you want me to make next? Any wishes?

If you like this Pull Apart Two Cheese Bread You might like:

KETO BREAD- EASY AND DELICIOUS LOW CARB BREAD

DUTCH OVEN BREAD

NO-KNEAD HOMEMADE BREAD

If you decide to make this tasty and simple Pull Apart Two Cheese Bread, do not forget to tag me on social media.

You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Also, check my Amazon store. I am amazon affiliated and I add things that I love, use, or used in the past. I love Amazon and shop there often so it was a no-brainer to join their program.

Yield: Makes 1 Loaf

Pull Apart Two Cheese Bread

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Pull Apart Two Cheese Bread is simple, tasty and perfect to serve any time of the week with any meal, especially pasta.

Prep Time 10 minutes

Book Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 Artisan bread loaf mine is Italian bread
• 1 lb. Mozzarella Cheese block sliced
• 1 1/2 cup Shredded Sharp cheddar cheese
• 1/4-1/2 cup Butter melted
• 1 tsp. Dried Parsley + Sprinkle more before baking
• 1 tsp. Garlic powder

Instructions

1. Preheat the oven to 375°F / 190°C

2. Cut the bread into squares, but do not cut all the way through the bread -as shown in the video. First, you slice it, into the thickness of the slices that you want, then you go across and slice it again. You will end up with little squares.

3. In between add mozzarella slices, you can use more or less, I thought one slice per wedge is enough.

4. Open up those wedges that you placed mozzarella and add shredded cheddar cheese.

5. Melt Butter, you can use more butter and drizzle it in between the wedges or cracks too.

6. In the melted butter, add dried parsley and garlic powder, and drizzle over the bread. Sprinkle a bit more of dried parsley.

7. Place aluminum foil under the bread, then make a little dome and cover the bread. You want the cheese to melt, and not bake the bread.

8. The bread will become more crunchy as the cheese is melting due to the heat, but it will not get dark as it would be if you would do it without the aluminum foil.

9. Bake for 20 minutes or until the cheese is completely melted and almost oozing out.

10. Serve the bread whole and immediately, or cut in between the wedges all the way down, place on the platter and serve with marinara sauce.

11. Leftover bread Wrap in the plastic wrap (film) or large ziplock bag and keep it in the fridge up to 3 days, it can be heated in the microwave and before serving.

Notes

The best bread, in my opinion, is the artisan, a bit harder, but not too dark. Try to pick one that is a bit lighter, because it will get a tad darker in the oven.

You can use, Mexican Cheese blend, or Italian Cheese blend, too. Mozzarella, a bit thicker slices are recommended. You can add about 1/2 stick of garlic-herb butter before adding the cheese, then on the end and before baking drizzle more butter. It gives you this amazing taste and aroma.

Recommending because I tried it!

I used 1/4 c of Irish Butter, added herbs, garlic powder, mix but keep it cold. Add in between the cracks, then add cheese. Before baking, melt 1/4 c of butter with garlic and herbs and drizzle on top. So good!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 1324Total Fat: 93gSaturated Fat: 53gTrans Fat: 2gUnsaturated Fat: 30gCholesterol: 265mgSodium: 2193mgCarbohydrates: 65gFiber: 4gSugar: 5gProtein: 57g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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I made my fair shares of bread in my lifespan. My fluffy, flatbread or Dutch Oven Tomato and Olive Focaccia is one of my favorite bread. Of course, excluding Irish Soda Bread because I am simply crazy about it.

Anyhow, Dutch Oven Tomato and Olive Focaccia came out simply beautifully!

IF YOU LIKE THIS TASTY Dutch Oven Tomato and Olive Focaccia, THEN YOU WILL LOVE MY OTHER RECIPES FRO BREAD AND ROLLS.

That being said, one morning I stumbled upon these beautiful Campari tomatoes on wine. As I was holding these tomatoes, the idea came to try this delicious Dutch oven-baked focaccia.

Don’t you just love the way it turned out?  

I cannot even tell you how much I love food that comes out of the Dutch oven or any earthy type of cookware or bakeware. It is absolutely perfect!

When I made this Focaccia for the first time my husband and I split in half. Then, we ate it all by ourselves shamelessly with Beef Goulash. My goulash is also made in these amazing toxic-free ceramic Xtrema pots.

There is nothing sweeter in the world than eating a meal with the people that you love the most.

Since I have a problem with carbs so I do not bake my homemade bread every day.

However, when the kids are home on a break, I do bake bread quite often. Sometimes different types of bread, from time to time rolls but there is always a loaf of bread on the table.

When you try my bread, you will be making it over and over again. I hope you guys make it. I have two amazing bread recipes that you will love.

NO-KNEAD HOMEMADE BREAD

DUTCH OVEN BREAD: BREAD FOR BEGINNERS

If you make my Dutch Oven Tomato and Olive Focaccia or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking hashtag #sandraseasycooking. Thank you so much in advance!

Yield: 1 FOCACCIA

Dutch Oven Tomato and Olive Focaccia

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Ingredients

• 1 envelope Active Dry Yeast 2 teaspoons
• 1/2 teaspoon sugar
• 1 cup warm water more if needed
• 1/2 teaspoon Himalayan Sea salt ground
• 4 cups All-Purpose Flour
• 2 tablespoons extra-virgin olive oil + 1 teaspoon for greasing
• 1 tablespoon Cornmeal to dust Dutch oven

Topping:

• Black Olives, pitted
• Campari tomatoes whole or sliced
• Himalayan Sea Salt coarse (pink salt)
• Italian Herbs
• Fresh Basil for garnish
• Grated Parmesan cheese

Instructions

1. In a large bowl, add 4 cups of all-purpose flour, and add salt. Mix, then make a well.
2. Combine dry yeast and sugar. Pour in 1 cup of Luke warm water, stir and wait for a minute or two. Add activated yeast and sugar water gradually to the flour. Mix with the wooden spoon to combine, then start kneading.
3. Knead for about 10 minutes or until the dough is formed and it is NOT as sticky as before.
4. Drizzle the olive oil. Cover it with plastic foil (film/plastic wrap), or with the lid, then lay on a top clean kitchen towel to keep warm. Let it rise for approximately 1 or 2 hours, or until it is double in size.
5. Preheat oven to 425F (220C/gas: mark#7), and place in a Dutch oven with a lid to heat for about 2 minutes. Be careful when you are removing it from the oven.
6. Then, oil the Dutch oven (sides too) with Olive oil and toss in cornmeal.
7. Knead the dough for a couple of minutes, then place in the Dutch oven. Stretch as much as you can, to cover the whole bottom. Poke the dough with a fork or similar tool, and sprinkle lightly with herbs, and coarse pink salt.
8. Place pitted black olives, where you wish and whole Campari tomatoes (read notes). Allow the dough to rise for 3-4 minutes. Cover Dutch oven and transfer it to preheat your oven.
9. Turn the heat to 400F, and bake for 20 minutes. After 20 minutes, remove the whole Campari tomatoes on the wine completely. Please be careful, it will be hot. Bake focaccia for 10-15 more minutes WITHOUT THE LID. The crust needs to be golden. The last 5 minutes place those tomatoes on the wine back.
10. Let it cool down for at least 10 minutes before cutting. Sprinkle with Parmesan cheese, more herbs and serve with fresh basil. **Return the "roasted" Campari tomatoes on the focaccia, or serve them on the side with a drizzle of olive oil.

Notes

You may use sliced tomatoes or cherry tomatoes.

Why I remove them after 20 minutes of baking?

The thing is that as tomatoes are getting cooked, roasted in a way, the dough rises around them and they produce liquid as well. That makes those holes in the bread that tomatoes made while baking, wet, and uncooked.

So it is important to remove them so the dough could bake properly. You may return it back to focaccia for a beautiful presentation.

Did you make this recipe?

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