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Please like my Facebook Page
to ensure you receive all current events.

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I have recently been featured in twi Times Union Articles
Please read the articles by clicking the links below!

Article 1 - Vanderbilt helped invent the chip in Saratoga?
Likely a salty myth

Article 2 - Toga Chip Guy makes a second showing on History Channel

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Please read the article in Saratoga Today that features, your's truly, The Toga Chip Guy!

Click Here

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Current Events!

Please watch the latest episode of The History Channel's The Food That Built America, "When The Chips Are Down", season 2, episode 3, where I am prominently featured.

Click Here!

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Read my feature article in "Shorelines" The Saratoga Lake Association News Letter.

Click Here

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Listen to my recent interview on Heart Radio.

Click Here

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Listen To The New History Channel Podcast

After appearing in several episodes of The History Channel's Series "The Food That Built America", I have now been prominently featured in an associated podcast.

Please visit The ACast Site to listen!

Please read my recent interview with Julia Dunn on CBS 6.

Click Here

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Read The Article About Me In Saratoga Today Entitled "Who: Alan Richer, The Toga Chip Guy"

This article was just published today, April 2nd, It starts on Page 3.

Click here to read!

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Watch the latest episode of the History Channel's "The FoodThat Built America "that aired on Natational Potato Chip Day, March 14. Featuring the history of Herman Lay and then rival Fritos!

Click here to watch

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John Karolefski, author of the blog Grocery Stories at: 

has written a book about grocery shopping. He had requested a quote from me about about chips -- their place in snack history, their popularity, etc.

I had provided him with a quote that I will disclose once his book is published.

Here is that quote!

"Potato chips are more American than apple pie. Compare the shelf space allotted to potato chips and apple pie in your local grocery store"

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Recent Events

On Novemeber 19th 2019, I spoke to the New York Capital Region Elfuns Club at the Hilton Garden Inn in Clifton Park NY, on the History of the Potato Chip.
The club consists of mostly retired General Electric employees.

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The Toga Chip Guy Is On The Air!

I have been interviewed about the history of the potato chip by a California based radio station, Yesterday USA  Radio Networks,  at 10:30pm New York time on Saturday, September 14th.  
Listen here!

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Creamy Pinto Bean Dip

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  • 1 tablespoon olive oil
  • 1/3 cup chopped red onion
  • 1 (15-ounce) can low-sodium pinto beans, rinsed and drained
  • 2 garlic cloves, chopped
  • 3 tablespoons chopped red bell pepper
  • 3/4 teaspoon chili powder
  • 1 1/2 teaspoons red wine vinegar
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon kosher salt, plus more
  • 1/4 teaspoon freshly ground black pepper, plus more

    • Heat oil in a large skillet over medium. Add onion and cook until softened, 4–5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4–5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
    • Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.
  • Do Ahead
    • Bean dip can be made 3 days ahead. Store in an airtight container and chill.
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    Hot Double-Onion Cheese Dip

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    2 tbsp. unsalted butter
    2 medium onions, thinly sliced
    Kosher salt and pepper
    1 tsp. sugar
    1/2 tsp. fresh thyme leaves
    1 tbsp. dry sherry (optional)
    1 8-oz. pkg cream cheese, at room temperature
    1 c. sour cream
    Zest of 1 lemon
    Dash hot sauce
    6 oz. Gruyèrecheese,coarselygrated
    2 scallions, finely chopped, plus extra for serving
    Potato chips and vegetables


    • Melt the butter in a large skillet over medium-low heat. Add the onions, season with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper, and cook, covered, stirring occasionally until softened, 8 to 10 minutes.
    • Increase heat to medium, add the sugar and cook, stirring frequently, until deep golden brown, 15 to 20 minutes (add a tablespoon water if the onions stick or pan browns). Stir in the thyme and cook for 1 minute; stir in the sherry, if using.
    • Meanwhile, heat oven to 425 degrees F. In a large bowl, mix the cream cheese, sour cream, zest, and hot sauce until smooth. Fold in the Gruyère, scallions, and onions.
    • Transfer the mixture to a shallow 3-cup baking dish, place on a rimmed baking sheet, and bake until light golden brown and bubbling, 15 to 18 minutes. Sprinkle with scallions, if desired, and serve with the chips and vegetables.
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    Warm Pimiento Cheese Dip

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    1 package reduced-fat cream cheese
    1/2 c. low-fat sour cream
    2 tbsp. fresh lemon juice
    kosher salt
    1 jar pimientos or roasted red peppers
    6 oz. sharp orange Cheddar
    6 oz. pepper Jack cheese
    2 scallions
    Potato chips
    Pita chips
    Celery sticks


    • Heat oven to 425 degrees F. In a large bowl, whisk together the cream cheese, sour cream, lemon juice, and 1/4 teaspoon each salt and pepper. Fold in the pimientos, Cheddar, Jack cheese, and scallions.
    • Transfer the mixture to a shallow 2-cup baking dish and bake until bubbling and light golden brown, 15 to 18 minutes. Serve with chips and celery, if desired.

    • Step 3 Place the kale mixture in the prepared basket. Coat the leaves with cooking spray. Cook at 375 degrees F until crispy, 10 to 12 minutes, shaking the basket and stirring the leaves every 3 to 4 minutes. Remove from the basket and quickly sprinkle with sesame seeds and cumin.
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    Air-Fryer Kale Chips

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    • Cooking spray
    • 6 cups packed torn lacinato kale leaves (from an 8-oz. bunch)
    • 1 tablespoon olive oil
    • 1 ½ teaspoons reduced-sodium soy sauce
    • teaspoon salt
    • ½ teaspoon white sesame seeds
    • ¼ teaspoon ground cumin

  • Directions

    • Step 1 Coat air-fryer basket with cooking spray.

    • Step 2 Toss kale with oil, soy sauce and salt in a medium bowl; rub the leaves together well so they are completely coated.

    • Step 3 Place the kale mixture in the prepared basket. Coat the leaves with cooking spray. Cook at 375 degrees F until crispy, 10 to 12 minutes, shaking the basket and stirring the leaves every 3 to 4 minutes. Remove from the basket and quickly sprinkle with sesame seeds and cumin.


    • 1/2 lb. Bayley Hazen Blue, at room temperature, rind removed
    • 1 small shallot, minced
    • 2 TBSP cup sherry vinegar
    • 1/2 cup crème fraîche
    • 1.5 TBSP chives or tarragon, chopped
    • 1-3 TBSP buttermilk, for thinning
    • salt and pepper to taste
    Slice the cheese and crumble into roughly pea-sized pieces. Add cheese, shallot, and vinegar to a large bowl and mix to combine. Let rest for 15 minutes, then mash again if you prefer a creamier dip (we like some chunks of blue to remain).

    Fold in the crème fraîche and add buttermilk by the tablespoon until you reach your desired consistency. Season with salt, pepper, and chopped fresh herbs. 

    This dip is best when made a day in advance, or given at least a half-hour to chill before serving, but in all honesty it's pretty delightful right away. The recipe is also forgiving of substitutions, provided proportions are maintained: red onion, cider vinegar and sour cream will still make a superior dip! 

    Leftover dip? This never happens to us, but you can add a twist of lemon juice and further thin with buttermilk for an awesome salad dressing.
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    Roasted Broccoli–Artichoke Dip

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    4 c. chopped broccoli florets (about 1 lb) 
    4 cloves garlic, finely chopped
    1 tbsp. olive oil
    Kosher salt and pepper
    1 14-oz can artichoke hearts, rinsed and chopped
    2 scallions, thinly sliced
    1 shallot, finely chopped
    1 tsp. chopped fresh tarragon
    1/2 tsp. ground cumin
    1/4 tsp. paprika
    1/2 c. nonfat Greek yogurt
    1/4 c. finely grated Parmesan
    Chopped fresh flat-leaf parsley, for serving


    • Heat the oven to 400˚F. On a large rimmed baking sheet, toss broccoli and garlic with oil, pinch salt and ¼ tsp pepper. Roast until broccoli is golden brown and tender, 10 to 15 minutes. 
    • Meanwhile, in a large bowl, combine artichoke hearts, scallions, and shallot.
    • Add broccoli along with tarragon, cumin, and paprika and mix to combine. Stir in yogurt and Parmesan. Season with pepper to taste and sprinkle with parsley if desired.

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    Creamy Layered Pea Dip
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    • 2 scallions, cut into 1" pieces
    1 lb. frozen peas, thawed
    1/2 c. fresh basil leaves
    1/4 c. fresh mint leaves
    2 tbsp. olive oil
    2 tbsp. grated Parmesan
    2 c. lowfat cottage cheese
    3/4 c. part-skim ricotta
    2 tsp. lemon zest
    Olive oil, for serving
    Sliced scallions, for serving
    Pita chips, for serving


    • In the bowl of a food processor, finely chop the scallions. Add the peas and pulse until coarsely chopped. Add the basil, mint and oil and process until smooth. Transfer to a large bowl and fold in the Parmesan. Wipe out the food processor.

    • Add the cottage cheese, ricotta and lemon zest to the bowl of the food processor and purée until smooth.
    • In small bowls, layer the pea and ricotta mixtures (about ½ cup per layer). Drizzle with oil and sprinkle with sliced scallions, if desired. Serve with pita chips.
      Step 4 Bake in the preheated oven until dip is heated through and top is browned, about 20 minutes. Heat under the broiler to further brown the top, about 1 minute more.

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    New England Clam Chowder Dip
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    • 6 slices bacon, cut into 1/2-inch pieces
    • ½ cup chopped green onions
    • cup diced celery
    • ½ teaspoon salt
    • 1 pound cream cheese, at room temperature
    • 2 (6.5 ounce) cans chopped clams, drained
    • 2 tablespoons chopped Italian parsley
    • 4 ounces grated white Cheddar cheese
    • 1 teaspoon Worcestershire sauce
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon seafood seasoning (such as Old Bay®)
    • ½ ounce grated white Cheddar cheese, or to taste
    • 1 pinch cayenne pepper


    • Step 1 Preheat the oven to 400 degrees F (200 degrees C).

    • Step 2 Cook bacon in a dry saucepan over medium heat until bacon is crispy and fat begins to foam, 6 to 8 minutes. Remove a few tablespoons of bacon to reserve for the top. Add green onions, celery, and a pinch of salt. Cook and stir until vegetables just start to soften, about 2 minutes. Drain bacon grease if desired. Turn off heat and let mixture cool.

    • Step 3 Place cream cheese in a large bowl. Add the bacon-veggie mixture, clams, parsley, and 4 ounces Cheddar cheese. Season with Worcestershire sauce, black pepper, and Old Bay® seasoning. Mix until nicely combined. Transfer into a small baking dish; smooth out the top. Scatter the reserved bacon and remaining Cheddar over the dip. Sprinkle cayenne pepper on top to get a richer, browned top.

    • Step 4 Bake in the preheated oven until dip is heated through and top is browned, about 20 minutes. Heat under the broiler to further brown the top, about 1 minute more.

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    Mexican White Sauce
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    • 2 cups creamy salad dressing, e.g. Miracle Whip ™
    • ¾ cup milk
    • ½ tablespoon crushed red pepper flakes
    • 1 ½ teaspoons ground cumin
    • ½ teaspoon salt
    • 1 ½ teaspoons garlic powder
    • 1 ½ teaspoons dried oregano


    • Step 1 Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours to allow the flavors to blend. If you taste it right away, all you will taste is salad dressing.
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    Shrimp Dip IV
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    • 1 (10.75 ounce) can condensed tomato soup
    • 1 cup mayonnaise
    • 1 (8 ounce) package cream cheese, softened
    • 1 envelope (1 tablespoon) unflavored gelatin
    • 2 (4 ounce) cans small shrimp, drained
    • ½ cup chopped celery
    • ½ cup chopped onion
    • ½ cup chopped green bell pepper
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon prepared horseradish
    • salt and pepper to taste


    • Step 1 In a medium saucepan, heat tomato soup (undiluted) to boiling. Meanwhile, in a small bowl, soften the gelatin in 1/4 cup of water.

    • Step 2 In a mixing bowl, combine mayonnaise, softened cream cheese and softened gelatin. Mix thoroughly. Fold in shrimp, celery, onion, green pepper. Mix thoroughly. Blend in horseradish, Worcestershire sauce, salt and pepper.

    • Step 3 Pour mixture into a 5 or 6 cup refrigerator mold, or into two smaller molds. Refrigerate for at least 2 hours.
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    Queso (Cheese) Dip
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    • 2 poblano peppers, halved lengthwise and seeded
    • 2 Anaheim peppers, halved lengthwise and seeded
    • 1 fresh jalapeno pepper, halved lengthwise and seeded
    • 2 pounds processed cheese food (such as Velveeta ®), cut into cubes
    • 3 large roma (plum) tomatoes, diced
    • 1 large white onion, diced
    • 1 tablespoon butter
    • 2 teaspoons ground cumin
    • ¼ cup heavy whipping cream

    • Step 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

    • Step 2 Place poblano peppers, Anaheim peppers, and jalapeno pepper, cut-sides down, on the prepared baking sheet.

    • Step 3 Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.

    • Step 4 Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.

    • Step 5 Cook on Low, gradually adding cream, until cheese melts and dip is heated through, about 30 minutes.
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    Skyline® Dip
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    • 2 (8 ounce) packages cream cheese, slightly softened

    • 2 (16 ounce) cans chili without beans (such as Skyline Chili®)

    • 2 cups shredded mild Cheddar cheese, or more to taste
    • Step 1 Preheat oven to 350 degrees F (175 degrees C).

    • Step 2 Spread cream cheese evenly in the bottom of an 8x8-inch baking dish; top with chili. Sprinkle Cheddar cheese over chili layer.

    • Step 3 Bake in the preheated oven until cheese is melted and bubbling, about 15 minutes.
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    French Onion Dip From Scratch
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    • 2 tablespoons olive oil
    • 1 ½ cups chopped onion
    • ¼ teaspoon kosher salt
    • 1 cup sour cream
    • 1 cup mayonnaise
    • ½ teaspoon garlic powder
    • ¼ teaspoon ground white pepper
    • ½ teaspoon kosher salt

    Step 1
    Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.

    Step 2
    Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.
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    Min Din Monday: Breading chicken with potato chips
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    With the coronavirus pandemic you may have bought bags of chips in bulk. Esther Weisman from joins Good Day Columbus to demonstrate how to pan fry your chicken tenders with potato chips!
    1) 1lb chicken breast tenders
    2) 2 eggs
    3)32 potato chips or a small bag
    1) place your chips in a ninja and pulse for a couple seconds. Then transfer chip crumbles into a flat plate if you don’t have a ninja you can keep chips in bag and roll over the bag with a rolling pin
    2) spray a little olive oil spray onto a non stick pan set on med heat
    3) beat the eggs in a little bowl
    4) dip a piece of chicken into the egg mixture than into the potato chips, and place on your hot pan. Once it is nice and crispy on one side flip over and cook until done
    5) enjoy!!
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    4 mandatory ingredients, 1 dish: Our staff took the Food Network’s ‘Chopped Challenge.’ Who did it best?
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    By Seattle Times staff
    Ever seen the
    Food Network cooking show “Chopped” – where contestants are given a basket of ingredients that they have to use all in one dish?
    With #ChoppedChallenge trending on Instagram as people found different ways to be creative with home cooking during the stay-home order, The Seattle Times food squad decided to throw our own virtual Kitchen Stadium–like challenge. (Like you, we have more free time on our hands.) And we invited “MasterChef Junior” contestant and Jane Addams Middle School eighth grader 
    Sadie Davis-Suskind to participate.
    The challenge was to come up with a dish that incorporated the following four ingredients:

    1. Tinned fish
    2. Carrots
    3. Vinegar
    4. Potato chips (because who doesn’t love chips?)
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    23 Crispy Veggie Fries and Chips for a Healthy Snack
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    You’ll want to eat your vegetables with these veggie fries and chips recipes. We cut back on the oil by using the oven or air-fryer for a healthier option than what you could buy at the store. These veggie fries and chips would make a delicious snack or side dish to any dinner. Recipes like Baked Parmesan Zucchini Fries and Chili-Lime Brussels Sprout Chips are nutritious, tasty and an easy way to meet your daily veggie count.
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    What’s the best Pa. BBQ potato chip? We ranked top brands, from Hartley’s to Middleswarth
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    By Sue Gleiter |
    You wouldn’t think there would be so much variety with barbecue potato chips.
    After crunching our way through several top Pennsylvania chip brands, we were surprised to discover plenty of diversity. Turns out, no two manufacturers define barbecue the same.
    For some it’s a sweet mesquite, while others prefer a more traditional flavoring. Some are zesty, tangy or smokey.
    We decided to tackle barbecue chips
    after sampling some of Pennsylvania’s finest plain potato chips this summer. After all, the state is the epicenter of potato chip manufacturers, from mom and pops to mega manufacturers.