Ingredients
The following ingredients have 30 Servings
- Mini muffin tin (makes about 30)
- 8 ounces ruffled potato chips
- 4 tablespoons butter
- 1 pound cream cheese
- 4 eggs
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon sea salt
- 1 teaspoon white pepper
- 2 tablespoons flour
- 1/3 cup sour cream (plus more for garnish)
- 6 spring onions (sliced, sauteed in a little butter just until softened, not browned.)
- 2 spring onion (chopped finely for garnish. Use as little or as much as you like.)
Instruction
- Crush potato chips and mix with melted butter. You can use food processor or use a plastic bag.
- Put one tablespoon of potato chip mixture in each individual muffin tin. Using a shot glass, press down until the potato chip mixture is on sides, making sure you have some on bottom.
- Bake at 400 for 4 minutes. Cool.
- Using beater, mix cream cheese until very smooth. add eggs one at a time. Add in cayenne, garlic powder, salt, pepper, sour cream and flour. Mix thoroughly.
- Add in green onion.
- Add in cream cheese mixture to potato chip mixture. Bake at 400 for 4 minutes.
- Turn heat to 250. Bake 6-8 minutes more.Turn off oven. Open oven and allow to bites to cool for 10 minutes. If the cheesecake bites crack, don't worry. You can top with sour cream.
- Cool. Optionally top with sour cream and chopped spring onion. You can also sprinkle some potato chip crumbs if you desire.
- Refrigerate until ready to serve. Take out 10 minutes before serving. Recipe makes about 30.
