Pepperoni Pizza Cheese Drip Chips - Food Wishes
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Everyone loves those crispy, crusty bits of cheese that drip over the edge of a pizza, which is why I’ve always wanted to develop snack featuring just that part. And you might be thinking, “You chefs were so preoccupied with whether or not you could, you didn’t stop to think if you should.” Well, I could, and I did. Enjoy!
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Chef John, you’ve done it again! You’re no secret in this house, we give you all the credits and you deserve it!
Chef John has made so many dishes that now he's just making up new things to cook for us 😂
@Johnny Caruthers Who is tony blair?
I agree.
You right chef john really deserve it man
If there was an online Michelin award I would like to nominate Chef John. And inducted into the culinary hall of fame for lifetime achievement award. 👏 . It is not what you invent it how you make it your own.
I concur
Was recently wishing very much for a zero carb chip for my diabetic son, These are perfect. Thank you chef John. God bless you!
Pork skins are crunchy and carb free!
I’ve seen a recipe for chicken chips here on TH-cam, those could also be a good option for him. From what I remember, it’s finely minced chicken, maybe even a paste, and then it’s dehydrated/cooked in the oven
Costco has a very low carb cheesy tortilla chip that tastes a lot like doritos, it is just made out of almond or coconut flour, so it has that gritty texture. They taste totally normal though.
"Was recently wishing very much for a zero carb chip for my diabetic son, These are perfect."
They aren't zero-carb so in what sense are they perfect in relation to that wish?
@@grabble7605 where's the carb in these?
I can always count on you Chef John. Your Salisbury Steak recipe is one of my favorite feel good meals.
Please never stop making videos.
My girlfriend always eats the cheese and toppings on the pizza... but doesn't eat the crust. You are going to save me a lot of money ordering pizzas! :)
dump her
Just FYI, your girlfriend is a monster.
@@skyblueerik it's less guilt for us ladies to stay in shape. But we can go pretty hard on some pizza and tacos if we don't check ourselves 😋 A good man will finish our plates👌
@@tunney96 I was thinking those exact 2 words, lol
Lol
I ALWAYS credit Chef John when people praise the food I share from this channel! It just goes to show how accessible cooking can be!
I tried these right away, the first time I didn't have provolone, but I had a ball of mozza and shredded parm. The uncured pepperoni slices I had are really big. And I didn't have pizza sauce, but I had mild roasted tomato salsa that was just as thick.
Everything was SO good.
Thanks Chef J. Enjoyed EVERY bite.
Made these today for a party for the big game. HUGE HIT!! I burnt the first batch so decreased the oven time to 10 min and was perfect. Thanks Chef John. I made sure everyone knew who’s idea it was. But as a guest said, it is not the idea, it is the execution. Great team work!!
Wow. ....wondering if you are watching the smoke roll out of your computer as it calculates the speed of which this beauty is no doubt virally flowing out into the world.
Well done, well done, Sir. 👏 👏 👏
I think a creamy garlic dipping sauce would be amazing with this. :)
You’re doing crispy cheese! OMG! I do this in the microwave all the time. On parchment (just the same) except bigger greedy size.. I mean.. slightly larger individual size. It’s a bit tricky because, depending on the chesse(s), the cooking time varies widely, so I set it for 3 minutes (which is usually way too long for most cheeses) and catch some unknown rays with my face right up against the glass, watching for that 3-second phase between perfect and ruined when I need to punch the door latch button. Then I slide the cheesy parchment onto a cutting board and quickly (like, within 30 seconds, as the cheese round is only malleable for a short time) dollop avocado mixed with hot sauce and crushed tortilla chips across the center, and roll it up (utilizing the parchment for leverage) like a cannoli. I even call it an “ungodly cannoli”. Shortly thereafter, I absorb it via my hamburger chute (which is thankfully multipurpose) and enter snack nirvana. I never thought of trying pepperoni too. OMG. I gotta go. Thank you, Chef! -Phill, Las Vegas
That sounds good!
Pure genius. Chef John? More like SIR John.
No but really, this man deserves some kind of youtube knighthood for contributions to foodtubing.
This is one of the best recipes I have ever seen. I have been eating the cheese dripping since I was a little kid.
Just made a small trial batch before making for Sunday. Simple and flipping delicious!
These were a hit at Super Bowl party! Doubled recipe and they were gone in
OMG. It's 3 in the morning and these have got me salivating. When the stores open I am going shopping for ingredients.
Hey Chef John! I've been watching your videos for at least a decade and just wanted to say how much I've enjoyed your vids and how much your videos have enriched my life. Thank you, chef.
Why didn't I think of it!!!!! You never stop surprising us with your recipes.
As simple as it is you would think most would think of it.
Thank you for the full recipe. I'm about to head into the kitchen and operate this mission now, so wish me luck!!!
Bro i love you much its unreal. Big ups chef.
This is better than pot.
It rivals Christmas.
Love you John
Gotta make these for Super Bowl Sunday!
I am very glad, that you dont go with the trend and start using shorts, where people press a whole recipe into 40 seconds with 2 cuts per second. That stuff is unwatchable.
You stick to your style, do a calm video without unnecessary Asmr or cuts. Its so.. watchable and informative. Thank you! I hope you dont change this editing style!
Chef John, this looks super yummy! 😋 I can’t wait to make it at home! Thank you for sharing ☺️
Chef John is the GOAT fr making quality recipients with everyday ingredients one of the few channels I actually use recipes from! RESPECT ✊🏽
Whoa! Amazing. Leave it to Chef John to create such a brilliant idea.
National hero. Will be making these for Mardi Gras and definitely giving you credit.
I often sprinkle some cheese on the tray when I'm making English muffin pizzas or something like that... but never thought to use parchment paper and that sounds like a good idea, as sometimes the pan does not "release" the cheese easily.
Letting it cool will let it release.
@@maydaygarden usually. Going to try parchment paper, though.
@@kateruch7196 I didn't realize you were referring to a bare metal sheet pan. Yes, I would use parchment as well 👍
This is insane and I love it
God bless you chef john! I have diabetes and miss snack foods. You have saved me. And my blood sugar. Thank ya kindly sur!
I do these the time when i did keto few years ago. Love them
You Sir are a national treasure.
Looks a lot like what my neither and I made in the toaster, but in reverse. We put the cheese on top of the pepperoni on a tray in the toaster oven when we were kids. Tasty! I never thought of did it your way and turning them into chips!!
We've been doing this with our cheese for a while. Pepper jack is great. We use to grate our cheese, we now use sliced cheese... easier.
The recipe looks great, but I'm more impressed that worked in an NFL reference and a Caddyshack reference in the same video. Well done!
Chef John, truly the people's cook. Ever humble in his creations and willing to share. Modern day Julia Child. Bon Apetit!
Thats great, your on a role , reminds me of chef john circa 2016
Groan - these look unbelievably delicious. I'll be giving these a try tomorrow. Thanks Chef John!!!
Last night I made stuffed potatoes. I ate all the melty yummy crunchy cheese around the potatoes. I'm looking to see if I have these cheeses now. Thank you!
"Washington Commanders" joke already. Chef Jon stays fresh and current 🤣
Thank you, Chef John, for the validation! My very first job was at a pizza parlor where we were allowed to eat while on shift and I would always broil some mozzarella in the little sub sandwich cardboard boats inside the pizza oven, and then mix the crackling cheese with my antipasti salad, slathered in our homemade creamy Italian. Mmmm I can taste it now. And classically trained chefs agree. That's some good sh*t!
At my current pizza place job I always put some of the left over broiled cheese and crispy bacon on my pie
While still warm, I’d roll them up into little pizza tubes. Then they’d be dippable into marinara or ranch. Yum!
I love that Chef John gives us permission to use parchment paper and uses it in this recipe, when he can well afford many over-priced, made in France, Silpat sheets. My hero!
I love how Chef John often says "so we got that goin for us.... which is nice". Probably my favorite line from Caddy Shack.
Oh that looks & sounds SO GOOD & SO EASY TO MAKE !! definitely trying this one!! Thank you Chef John!! 😋💯👍❤
This is ABSOLUTE GENIUS!
AWESOME! Thx Chef John!
You know, this sounds delish, but I can already feel the heartburn.
The mad man has done it!
Absolutely fantastic
Gotta try this for game day
The video we were waiting for - pizza dripping chips!!
You could probably make a decent chip sandwich out of them…
This sort of thing makes a great "topping" to put on a burger, too. I love doing this with just parmesan for that salty crunch.
Put the sauce in a baggie and snip a small bit off one corner, that makes it easy to squeeze a bit on each cheese pile.
We did this 47 years ago when I worked at a pizza shop called LUVS PIZZA Columbus Ohio USA
Looks like Chef John lives at Longwood Gardens! Some nice landscaping going on, C.J.
This is awesome! Thanks!
No no! Hehe, it's not that I don't have 30 seconds, it's washing that damn shredder after! 😂
1:18 tip for greeting cheese just like chocolate you want it cold or even frozen that why you get more greeted cheese and less smeared on the greeter that you have to wash/lick off.
Love the tribute to Groundskeeper Karl 😊
I'm not really a party person, but I'd become one just to go to Chef John's house and try his inventive foods!
"Are you telling me you don't have 30 seconds to grate a piece of cheese?" LOL too true! :)
I can't find low moisture mozzarella whole anywhere where I live so I buy it grated. So far it has worked just as well as the cheeses I buy whole. But then again the cheese in Finland is always high quality.
Thanks John. You provide me such great value
You saved humanity with this one sir
I don't really give Chef John Credit anymore because when I make something new, the first question i get is, "Is this a Chef john thing?"
I hope that for as long as you're making recipes, you continue to advise grating cheese yourself. I used to buy pre-shredded stuff before watching your video and you definitely changed my mind on it. Others should do the same!
Thank you chef for posting my original recipe.
Fantastic idea Chef👍👍👍👍👍
Chef John: Dipping sauce?
My high school self: RANCH! RANCH! RANCH!
As a Washington fan, I appreciated the Commanders joke. I needed some humor about this organization.
FINE!!! i will start grading cheese now and always.
i love this guy.
Youre a genius, ..brilliant, why didnt I think of that?
And yes ofc Ill give you credit for this masterpiece.
No other chef would want credit for this anyway. :D haha but seriously this looks amazin'
..youre the reason I always come back.
genius indeed! Thx bro!
See this is why I subscribe to your channel, you get me.
For me pizza is the topping . The crust is just the plate for the goodies to sit on. Me likely this one.
My go to !
Thanks again Chef John. Brilliant.
A ranch dressing dip, though not for everyone, would be popular due to the popularity of pizza with ranch.
Italian food of the gods!❤️
I frequently bake just cheese and I like it either crunchy or chewy-melty, so as a consequence, I never wait for them to cool.... I can definitely see me making white pizza bites with my signature toppings. Maybe not the spinach....
Oh I want to make this tonight
Awesome. Super Bowl Party here we come!!
Ok. Nice knowing you guys.
1:00 The problem for me is not how long it takes to grate cheese, but finding a cheese grater that doesnt completely suck. Every one I get, the cheese doesnt grate, it just clumps up in the holes.
Oh hell yes! I'm making this.
I made these today. OMG to die for. Will definitely make these again!
Love your channel
"When you die, on your deathbed, you shall receive total consciousness. Which is nice."
Let them cool????? Oh no no no no no no no....mine would never make it that far!! I can't wait to try these!!! Nom nom nom 🍕🍕🍕🍕
5:40 Oh I'll enjoy these with a little bit of green, don't you worry...
You are such a national treasure. 🥺🥺❤️
A keto recipe!! Thank you, thank you, thank you!!
This is a genius idea indeed!
You just saved me, I started my keto diet and this is the best snack ever ! Thank you very much.
3:01 I think this is Chef John's subtle dig at the pineapple crowd, cos my Hawaiian version became a soggy limpy mess after the canned pineapple chunks gave out too much water during the bake
Pre graded cheese has its place. Especially when you have a large family and also work full time.
Grana Padano is definitely always a suitable substitute to parmigiano reggiano
Commanders & enhancers doesn't rhyme btw
Chef john,
Air fryer version?
Absolutely possible
And as always…. Legend! 🎵
Also they are great with Parmesan and prerendered Guanciale, served with Crackers, Cream Cheese and Grapes.