10 Cheese and Onion Crisp Sandwich Recipes

Updated on November 9, 2017
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Scottish sliced sausage with cheddar cheese and cheese and onion crisps sandwich
Scottish sliced sausage with cheddar cheese and cheese and onion crisps sandwich

Whether you call them crisps or potato chips, these simple creations are hugely popular in sandwiches and are enjoyed this way by millions of people every day. While the number of different crisp flavours in the modern world is significant, the simpler options remain the preferred choice of many, with cheese and onion crisps continuing to be a popular addition in a sandwich.

A basic crisp sandwich would be likely perhaps to consist only of a couple of slices of bread, with or without butter, and the crisps sandwiched in between. The ideas on this page are all about taking the concept that little bit further to hopefully achieve new levels of deliciousness and eating pleasure.

Cheese and Onion Crisps Roll with Spicy Cream Cheese

Herb and spice cream cheese is spread on bread roll before cheese and onion crisps and red onion slices are added
Herb and spice cream cheese is spread on bread roll before cheese and onion crisps and red onion slices are added

Ingredients

  • 2 tablespoons soft cream cheese
  • 1 small red chilli
  • 1 small green chilli
  • 1 garlic clove
  • Generous pinch dried basil
  • 1 soft bread roll
  • Cheese and onion crisps
  • 2 thin slices from half red onion

Instructions

Click thumbnail to view full-size
Herbs and spices are added to cream cheeseHerbs and spices are stirred in to cream cheeseCream cheese is spread on bread rollCheese and onion crisps are added to rollCheese and onion crisps with cream cheese bread roll
Herbs and spices are added to cream cheese
Herbs and spices are added to cream cheese
Herbs and spices are stirred in to cream cheese
Herbs and spices are stirred in to cream cheese
Cream cheese is spread on bread roll
Cream cheese is spread on bread roll
Cheese and onion crisps are added to roll
Cheese and onion crisps are added to roll
Cheese and onion crisps with cream cheese bread roll
Cheese and onion crisps with cream cheese bread roll
  1. Spoon the cream cheese in to a small bowl or deep plate. Seed and finely dice the chillies and add them to the cheese along with the peeled and grated garlic clove and the dried basil. Stir well to combine.
  2. Cut the bread roll in half and divide the cream cheese equally between the two halves. Spread out evenly with a knife.
  3. Lay around half a pack of cheese and onion crisps on the bottom half of the roll and top with the separated strands from the red onion slices. Lay the roll top in place to serve.

Cheese and Onion Crisps Roll with Rocket and Tomato Sauce

Cheese and onion crisps and rocket on a toasted roll are topped with homemade tomato sauce
Cheese and onion crisps and rocket on a toasted roll are topped with homemade tomato sauce

Ingredients

Note that the quantity of tomato sauce prepared in this recipe will be significantly greater than is required for one serving. The excess is actually used in the next recipe further down this page.

  • 2 tablespoons extra virgin olive oil
  • 1 large garlic clove
  • 8 ounce can chopped tomatoes in tomato juice
  • Salt and black pepper
  • Pinch dried basil
  • Pinch dried oregano
  • 1 yellow chilli
  • 1 soft bread roll
  • Small handful fresh rocket (arugula) leaves
  • Cheese and onion crisps

Instructions

Click thumbnail to view full-size
Garlic is sauteed in olive oilHerbs and seasonings added to tomatoesRendered down tomato sauceStraining tomato sauceStrained tomato sauceToasted bread rollRocket leaves on toasted rollCheese and onion crisps on rocket bedClosed over cheese and onion crisps roll with rocket and tomato sauce
Garlic is sauteed in olive oil
Garlic is sauteed in olive oil
Herbs and seasonings added to tomatoes
Herbs and seasonings added to tomatoes
Rendered down tomato sauce
Rendered down tomato sauce
Straining tomato sauce
Straining tomato sauce
Strained tomato sauce
Strained tomato sauce
Toasted bread roll
Toasted bread roll
Rocket leaves on toasted roll
Rocket leaves on toasted roll
Cheese and onion crisps on rocket bed
Cheese and onion crisps on rocket bed
Closed over cheese and onion crisps roll with rocket and tomato sauce
Closed over cheese and onion crisps roll with rocket and tomato sauce
  1. Pour the olive oil in to a saucepan and grate in the peeled garlic clove. Place the pan on a low to medium heat and saute for a minute or so, careful not to burn the garlic.
  2. Pour the tomatoes in to the saucepan and season with the salt, pepper and dried herbs. Stir well before adding the roughly chopped chilli.
  3. Turn up the heat to bring the mix to a simmer then reduce again to maintain as gentle a simmer as possible for ten minutes, stirring frequently.
  4. Turn the heat off under the saucepan, cover and leave to cool completely.
  5. Suspend a fine sieve over a bowl and pour in the tomato sauce. Use the back of a spoon to gently force the sauce through the sieve until only tomato skins and chilli pieces remain in it and a lush sauce is contained in the bowl.
  6. Cut the roll in half and put it on to lightly toast. While this is happening, wash the rocket/arugula leaves and shake dry.
  7. Lay the salad leaves on the bottom half of the roll and top with the crisps. Add a couple of teaspoons of the tomato sauce and place the top on the roll.

Double Decker Crisps and Spicy Beans Sandwich

Spicy beans in tomato sauce in the bottom layer and cheese and onion crisps in the top layer sandwich
Spicy beans in tomato sauce in the bottom layer and cheese and onion crisps in the top layer sandwich

Ingredients

  • 12 trimmed green beans
  • Leftover tomato sauce from previous recipe
  • 1 yellow chilli
  • Salt and pepper
  • 3 slices white bread
  • Butter (optional)
  • Cheese and onion crisps

Instructions

Click thumbnail to view full-size
Tomato sauce, beans and spicesSpicy beans are spread on first slice of breadCheese and onion crisps top second slice of breadCheese and onion crisp and spicy beans double decker sandwich
Tomato sauce, beans and spices
Tomato sauce, beans and spices
Spicy beans are spread on first slice of bread
Spicy beans are spread on first slice of bread
Cheese and onion crisps top second slice of bread
Cheese and onion crisps top second slice of bread
Cheese and onion crisp and spicy beans double decker sandwich
Cheese and onion crisp and spicy beans double decker sandwich
  1. Wash the beans and pat dry with kitchen paper. Chop to approximately one inch pieces.
  2. Pour the tomato sauce in to a saucepan. Add the beans and sliced chilli. Season with salt and pepper. Stir well and bring to a gentle simmer for five minutes, just to ensure the beans are fully heated.
  3. Lay one slice of dry bread out on a chopping board, spoon on the beans in sauce and spread out evenly. Butter a second slice of bread on one side and lay it dry side down on top of the beans. This middle slice of bread will prevent the warm beans making the crisps soggy.
  4. Arrange the crisps on top of this second slice of bread, butter a third slice of bread and lay it buttered side down on top of the crisps. Press down lightly and cut in half for service.

Fish Fingers, Peas and Cheese and Onion Crisps Sandwich

Fish fingers, green and yellow peas and cheese and onion crisps sandwich
Fish fingers, green and yellow peas and cheese and onion crisps sandwich

Ingredients

  • 2 tablespoons dried split yellow peas
  • 3 fish fingers
  • Vegetable oil for frying
  • 2 tablespoons frozen garden peas
  • Salt and pepper
  • Malt vinegar
  • 2 slices white bread
  • Cheese and onion crisps

Instructions

Click thumbnail to view full-size
Dried yellow split peasShallow frying fish fingersFrozen green peas are added to simmering yellow split peasFish fingers are drained on kitchen paperDrained peas are seasonedPeas are spread on bottom slice of breadFish fingers are laid on pea bedCheese and onion crisps are laid on fish fingers
Dried yellow split peas
Dried yellow split peas
Shallow frying fish fingers
Shallow frying fish fingers
Frozen green peas are added to simmering yellow split peas
Frozen green peas are added to simmering yellow split peas
Fish fingers are drained on kitchen paper
Fish fingers are drained on kitchen paper
Drained peas are seasoned
Drained peas are seasoned
Peas are spread on bottom slice of bread
Peas are spread on bottom slice of bread
Fish fingers are laid on pea bed
Fish fingers are laid on pea bed
Cheese and onion crisps are laid on fish fingers
Cheese and onion crisps are laid on fish fingers
  1. It is important to read the instructions on the pack of dried yellow peas you purchase, particularly as some will require steeping in cold water overnight. In this instance, they required merely to be added to pot of cold water which had to be brought to a rolling boil for ten minutes. The heat then required to be reduced to maintain a modest simmer only for twenty minutes.
  2. The instructions should also be followed re the fish fingers which you buy and the cooking schedule coordinated that they be ready at the same time as the peas. These fish fingers required that they be shallow fried in a little oil for three minutes each side from frozen.
  3. Three minutes before the yellow peas are due to be ready, add the frozen green peas and turn up the heat to bring the water back to a simmer.
  4. Lift the fish fingers carefully to a plate covered with kitchen paper to drain for a couple of minutes. Season them at this stage with salt and malt vinegar.
  5. Drain the peas through a colander and return them to the empty pot. Let them steam off for a couple of minutes before seasoning with salt, black pepper and malt vinegar. Shake pan carefully to combine seasonings.
  6. Arrange the peas over one slice of bread, being careful not to overload.
  7. Lay the fish fingers on top of the peas and the crisps on top of the fish fingers. Place the second slice of bread on top and cut to serve.

Roll and Sausage and Cheese and Onion Crisps with Chips/Fries

Scottish Lorne sausage and cheese on a roll with cheese and onion crisps served with fries
Scottish Lorne sausage and cheese on a roll with cheese and onion crisps served with fries

The meat element of this dish may require a little bit of an explanation. It is a Scottish sliced/Lorne/square sausage. Essentially, it is spiced sausage meat formed in to blocks and sliced, rather than stuffed in to skins. If this is not something you have access to, a burger works equally well, though the cooking time would of course need adjusting accordingly.

Ingredients

  • 1 sliced sausage
  • Vegetable oil for frying
  • 2 or 3 slices from red onion half
  • 3 slices of cheddar or similar cheese (or as required)
  • 1 soft bread roll
  • 2 medium sized pickled onions
  • Cheese and onion crisps
  • Chips/French fries to serve (optional)

Instructions

Click thumbnail to view full-size
Starting to fry sausageOnion is added to pan with turned sausageFried onion is laid on top of sausageCheese is arranged on sausage and onionCheesy sausage is placed on bread rollFries are plated and pickled onion slices top cheeseCheese and onion crisps are laid on cheesy sausage
Starting to fry sausage
Starting to fry sausage
Onion is added to pan with turned sausage
Onion is added to pan with turned sausage
Fried onion is laid on top of sausage
Fried onion is laid on top of sausage
Cheese is arranged on sausage and onion
Cheese is arranged on sausage and onion
Cheesy sausage is placed on bread roll
Cheesy sausage is placed on bread roll
Fries are plated and pickled onion slices top cheese
Fries are plated and pickled onion slices top cheese
Cheese and onion crisps are laid on cheesy sausage
Cheese and onion crisps are laid on cheesy sausage
  1. Gently heat some vegetable oil in a small non-stick frying pan and fry the sausage for three to four minutes each side over a medium heat until done.
  2. When the sausage is turned, separate the onion slices in to strands and add them to the pan. Move them around occasionally with a spatula or wooden spoon. Put your kitchen grill/broiler on to preheat to maximum.
  3. When the sausage is ready, lift the onions on top and lay over the cheese slices. Place the pan under the grill/broiler for a minute or two until the cheese is melted and bubbling.
  4. Cut the bread toll in half and lift the cheesy sausage on to the base. Slice the pickled onion and arrange on top before finishing off with the cheese and onion crisps and the roll top. Serve if desired with the chips/fries.

Cheese and Onion Crisps, Sardines and Samphire Sandwich

Cheese and onion crisps, sardines in tomato sauce, samphire and red onion toast sandwich
Cheese and onion crisps, sardines in tomato sauce, samphire and red onion toast sandwich

Ingredients

  • Handful fresh samphire
  • 2 slices white bread
  • Butter (optional)
  • ½ small can sardines in tomato sauce
  • 2 or 3 slices from red onion half
  • Black pepper
  • Cheese and onion crisps

Instructions

Click thumbnail to view full-size
Samphire is blanched in boiling waterSamphire, red onion and cracked black pepperSardines in tomato sauce are spread on toastSamphire and onion is arranged on top of sardinesCheese and onion crisps are added to sandwich last of all
Samphire is blanched in boiling water
Samphire is blanched in boiling water
Samphire, red onion and cracked black pepper
Samphire, red onion and cracked black pepper
Sardines in tomato sauce are spread on toast
Sardines in tomato sauce are spread on toast
Samphire and onion is arranged on top of sardines
Samphire and onion is arranged on top of sardines
Cheese and onion crisps are added to sandwich last of all
Cheese and onion crisps are added to sandwich last of all
  1. Samphire is a type of seaweed so is naturally very salty. It should be washed and added to a pot of boiling water to be blanched for two minutes only. Drain through a colander or sieve and set aside to cool completely.
  2. Make the two slices of bread in to toast and butter if desired.
  3. Put the sardines on to one of the slices of toast and spread out evenly.
  4. Separate the onion slices in to strands and mix with the samphire, seasoning with some black pepper only, before arranging over the sardines.
  5. lay the crisps on top of the samphire and onion, place the second slice of toast on top and half to serve.

Double Cheese and Onion Crisp Sandwich with Spicy Wedges

Melted cheese and onion with cheese and onion crisps sandwich and wedges
Melted cheese and onion with cheese and onion crisps sandwich and wedges

Ingredients

  • 1 large baking potato
  • 1 teaspoon ground turmeric
  • Salt
  • Vegetable oil
  • 2 tablespoons grated/shredded hard cheese such as cheddar
  • 2 tablespoons finely diced red onion
  • ½ teaspoon dried sage
  • Black pepper
  • Chilli powder
  • 1 soft bread roll
  • Cheese and onion crisps

Instructions

Click thumbnail to view full-size
Seasoned wedges ready for boilingBoiled spicy wedgesPotato wedges ready for roastingSeasoned cheese and onionCheese and onion spread on roll hlavesDraining roasted wedgesPlated cheesy roll and wedgesDouble cheese and onion crisps sandwich and spicy wedges ready for service
Seasoned wedges ready for boiling
Seasoned wedges ready for boiling
Boiled spicy wedges
Boiled spicy wedges
Potato wedges ready for roasting
Potato wedges ready for roasting
Seasoned cheese and onion
Seasoned cheese and onion
Cheese and onion spread on roll hlaves
Cheese and onion spread on roll hlaves
Draining roasted wedges
Draining roasted wedges
Plated cheesy roll and wedges
Plated cheesy roll and wedges
Double cheese and onion crisps sandwich and spicy wedges ready for service
Double cheese and onion crisps sandwich and spicy wedges ready for service
  1. Wash the potato well and cut in half along its longest dimension. Cut each half in to four or five wedges.
  2. Put the wedges in to a pot with the ground turmeric and some salt. Pour in enough cold water to ensure wedges are comfortably covered and bring to a simmer for fifteen minutes or until skin edges just start to part from potato at edges.
  3. Drain wedges, allow to steam off for ten minutes then transfer to a suitable dish and the fridge for a minimum half hour.
  4. Pour a few tablespoons of vegetable oil in to a roasting tray and put the tray in to a cold oven. Put the oven on to preheat to 200C/400F/Gas Mark 6.
  5. Turn the wedges briefly in the hot oil before placing in to the oven to roast for twenty minutes, turning again half way through cooking.
  6. Put the cheese, onion and sage in to a glass bowl and further season with some black pepper. Toss lightly with a fork to combine as conventional stirring with a spoon would be inclined to cause the cheese and onion to stick together in clumps.
  7. Put your kitchen grill/broiler on to preheat to a high setting. Cut the bread roll in half and divide the cheese and onion mix between the two halves, spreading it out evenly. Lay the cheese covered roll halves on a tray and heat under the grill until the cheese is melted and bubbling.
  8. While the cheese is melting, take the potato wedges from the oven and drain briefly on a tray covered with kitchen paper. Season with some black pepper and a dusting of chilli powder.
  9. Lift the bread roll halves to a plate with a spatula and arrange the crisps on the bottom half. Plate the wedges alongside and lay the top on the roll to serve.

Sea Bass Fish and Cheese and Onion Crisps Sandwich

Sea bass fillet and cheese and onion crisps on a bread roll
Sea bass fillet and cheese and onion crisps on a bread roll

Ingredients

  • 6 ounce sea bass fillet (skin on)
  • Vegetable oil for frying
  • Flour for dusting
  • Salt and pepper
  • Soft bread roll
  • Butter
  • Cheese and onion crisps

Instructions

Click thumbnail to view full-size
Fresh sea bass filletSea bass fillet is laid in pan to frySea bass fillet is turned to fry gently on skin sideCrisped skin peels easily from cooked fish silletSea bass flesh is arranged on bread rollCheese and onion crisps top fish fillet
Fresh sea bass fillet
Fresh sea bass fillet
Sea bass fillet is laid in pan to fry
Sea bass fillet is laid in pan to fry
Sea bass fillet is turned to fry gently on skin side
Sea bass fillet is turned to fry gently on skin side
Crisped skin peels easily from cooked fish sillet
Crisped skin peels easily from cooked fish sillet
Sea bass flesh is arranged on bread roll
Sea bass flesh is arranged on bread roll
Cheese and onion crisps top fish fillet
Cheese and onion crisps top fish fillet
  1. Pour some vegetable oil in to a small non-stick frying pan and bring it up to a medium to high heat.
  2. Scatter some flour on a plate, season with salt and pepper and pat the sea bass fillet in it on the skin side. Gently shake off the excess flour and lay the fillet in the hot pan, skin side down. Season the flesh side of the sea bass with salt and pepper.
  3. After around two to three minutes, you should be able to see that the flesh is cooked almost all the way through. At this stage, reduce the heat to minimum and turn the fillet to cook for one minute only on the flesh side.
  4. Lift the fish to a plate and peel away the skin. You may need to use a knife to help ease it free but it should be crisped up and come away fairly easily in one piece.
  5. Cut the roll in half and butter both halves. Cut the fillet in to two or three large pieces and arrange on the base of the roll, topping off with the cheese and onion crisps and the second half of the roll.

Dressed Ham Salad and Cheese and Onion Crisps Sandwich

Ham salad with dressing and cheese and onion crisps bread roll
Ham salad with dressing and cheese and onion crisps bread roll

Ingredients

  • 1 supermarket mixed salad pack with dressing included (1 pack may make up to four servings of this size)
  • 2 thick slices cooked ham
  • Bread roll
  • Butter
  • Cheese and onion crisps

Instructions

Click thumbnail to view full-size
Supermarket salad and dressingSalad is washed thoroughly before useDressing is poured over salad in a suitable bowlStarting to build ham and salad on rollHam salad on bread rollCrisps are arranged on top of ham saladHam salad and crisps roll is served
Supermarket salad and dressing
Supermarket salad and dressing
Salad is washed thoroughly before use
Salad is washed thoroughly before use
Dressing is poured over salad in a suitable bowl
Dressing is poured over salad in a suitable bowl
Starting to build ham and salad on roll
Starting to build ham and salad on roll
Ham salad on bread roll
Ham salad on bread roll
Crisps are arranged on top of ham salad
Crisps are arranged on top of ham salad
Ham salad and crisps roll is served
Ham salad and crisps roll is served
  1. Set the salad dressing aside and put the salad itself in to a large colander. Wash very well under running cold water and shake dry before adding to a large bowl.
  2. Pour the dressing (sour cream and chive in this instance) over the salad and toss/stir/fold to evenly coat and combine. You may also wish to add a little salt and pepper but this is optional.
  3. Cut the roll in half and butter both sides.
  4. Fold a slice of ham and lay it on the base of the roll with a spoonful of salad. Spoon more salad on to the ham and lay the second slice of folded ham on top of the first spoonful of salad.
  5. Arrange the crisps on top of the ham and salad and top the roll off to finish.

Cheese and Onion Omelette and Crisps Sandwich

Cheese and onion omelette and crisps on a bread roll
Cheese and onion omelette and crisps on a bread roll

Ingredients

  • 2 or 3 slices from red onion half
  • Vegetable oil
  • 2 large eggs
  • Salt and pepper
  • 1 tablespoon grated/shredded cheddar cheese
  • 1 soft bread roll
  • Butter
  • Cheese and onion crisps

Instructions

Click thumbnail to view full-size
Onion is briefly sauteedBeaten egg is seasonedEgg is poured over softened onionCheese is grated over partly set omeletteOmelette is folded in halfOmelette is folded in to quarter sizeOmelette is laid on bread rollCheese and onion crisps are laid on omeletteTucking in to cheese and onion omelette and crisps sandwich
Onion is briefly sauteed
Onion is briefly sauteed
Beaten egg is seasoned
Beaten egg is seasoned
Egg is poured over softened onion
Egg is poured over softened onion
Cheese is grated over partly set omelette
Cheese is grated over partly set omelette
Omelette is folded in half
Omelette is folded in half
Omelette is folded in to quarter size
Omelette is folded in to quarter size
Omelette is laid on bread roll
Omelette is laid on bread roll
Cheese and onion crisps are laid on omelette
Cheese and onion crisps are laid on omelette
Tucking in to cheese and onion omelette and crisps sandwich
Tucking in to cheese and onion omelette and crisps sandwich
  1. Pour two or three tablespoons of vegetable oil in to a small omelette pan and gently heat. Separate the onion slices in to strands and add to the pan. Sautee for a minute or so, just to slightly soften the onion.
  2. Break the eggs in to a small bowl, season with salt and pepper and beat with a fork until just combined and no more.
  3. Pour the eggs in to the pan and turn up the heat to medium to high. Start pulling the egg from the edges gently in towards the centre of the pan with a plastic spatula, desisting as soon as the mix starts to set.
  4. When you can see the egg is almost set, scatter with the cheese and fold carefully in half using your spatula. Fold in half again to make it quarter its original size.
  5. Cut the roll in half and butter (optional) before laying the omlette on the bottom half. Arrange the crisps on top and lift the second half of the roll in place last of all.

Questions & Answers

    © 2017 Gordon Hamilton

    Comments

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      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        10 months ago from Wishaw, Lanarkshire, United Kingdom

        Thank you, Mike and Dorothy. I'm glad you like the photos and hope they inspire you enough to give some of these ideas a try.

      • Casey White profile image

        Mike and Dorothy McKenney 

        10 months ago from United States

        I love the photos you add to your article. They certainly make me want to cook everything I see you write about. Nice work!

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        10 months ago from Wishaw, Lanarkshire, United Kingdom

        Thank you Kathleen and although I'm not sure how that works, I'm glad you found the page. Hope you found something of interest and worth trying.

      • Kathleen Cochran profile image

        Kathleen Cochran 

        10 months ago from Atlanta, Georgia

        Congratulations Gordon! On page 13 of articles on the HubPages feed, yours is the first article I came to. All the rest was Q&A. Since when are Q&A "articles"? Keep up the good work.

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        10 months ago from Wishaw, Lanarkshire, United Kingdom

        Hello peachy and thank you. I too am a great believer that a photo is worth a thousand words and try to use them that way when I can. Glad you like the piece.

      • peachpurple profile image

        peachy 

        10 months ago from Home Sweet Home

        This is super easy to follow, I love the step by step photos, because I am lazy to read the instructions

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