Have you ever found yourself leaving the office with a box of leftover doughnuts? You could just eat those doughnuts for breakfast tomorrow, sure, but you could also turn them into doughnut chips. And then cover those chips in three unique dipping sauces. Yeah, that sounds better.
Flamin’ Hot Cauliflower Wings, serves two (or more as an appetizer)
1 head of cauliflower
1/2 cup milk
1/4 cup flour
1/4 cup crushed Flamin’ Hot Chipotle Ranch Cheetos
1/4 cup honey
1 tablespoon water
Crush the Cheetos in a food processor. Remove the stem and leaves from the cauliflower and cut into pieces. In a small bowl combine the milk, flour, and 2 tablespoons of crushed Cheetos. Whisk together.
Dip the cauliflower in the mixture and then place on a baking sheet lined with a baking mat or parchment paper. Bake at 425°F for 20 minutes.
In another bowl, stir together the honey, 2 tablespoons of crushed Cheetos, and 1 tablespoon of water. Use a brush to brush this mixture over all the cauliflower wings. Then bake for another 10 minutes.
Serve alongside celery and some Lay’s Smooth Ranch Dip for dipping and enjoy this outdoors with friends if possible! xo. Emma
5 from 2 votes
No-Bake Cherry Cheesecake
16 ounces cherries pitted
1 cup granulated sugar divided
1/2 teaspoon vanilla extract
4 ounces Lay's® Classic Potato Chips
1/2 cup almond flour
2 tablespoons melted butter
3 8- ounce packages cream cheese
1/4 cup heavy whipping cream
1 tablespoon cornstarch or arrowroot powder
In a medium-sized pot, combine 10 ounces of cherries, 1/2 cup sugar, and 1/2 teaspoon vanilla. Cook over medium low heat for 15-20 minutes. Stir to help the sugar dissolve and then use the side of your spoon to smash the cherries some, releasing more of their juices. Allow to cool. Strain the cherry mixture through a fine mesh sieve and reserve the liquid.* You should have around 1 1/2 to 2 cups of liquid.
For the crust, in a food processor grind the potato chips until they are a fine meal similar in size/texture to the almond flour. Combine the chips, almond flour, and melted butter in a medium-sized mixing bowl, stirring well so everything gets combined. Press into a square baking pan lined with parchment paper, or individual serving glasses.
In a blender, combine the cream cheese, remaining 1/2 cup sugar, 1 cup of the cherry juice, and 1/4 cup heavy whipping cream. Blend until well combined. Pour over the crust. Allow to chill overnight or freeze for at least 2 hours.
Last, in a small pot add the remaining cherry juice and whisk in the cornstarch or arrow root powder over medium heat. Then stir in the remaining 6 ounces of cherries. Allow to cook for a few minutes until the mixture thickens into a glaze. Remove from heat and allow to cool. When you're ready to serve, add the cherry glaze to the top.
*You can skip straining the cherry mixture if you like, this step is optional. I like the smooth texture it produces in the cheesecake filling, but it's not 100% necessary and either way this will make a delicious cheesecake. It just depends on your texture preferences.
1 tablespoon olive oil
8 ounces ground beef
1 tablespoon taco seasoning
2 (9-ounce) cans Fritos Bean Dip, Original Flavor, warmed
1 cup guacamole, homemade or store-bought
1 cup pico de gallo
1 cup shredded cheddar cheese
1 (12.5-ounce) package TOSTITOS Yellow Corn Bite Size
Heat olive oil in a large skillet over medium high heat. Add ground beef, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Divide ground beef into 4 (16-ounce) widemouth glass jars with lids. Layer with refried beans, guacamole, pico de gallo and cheese.
Serve with TOSTITOS Yellow Corn Bite Size.
yield: 8 SERVINGS prep time: 15 MINUTES cook time: 15 MINUTES total time: 30 MINUTES
Say hello to the best nachos EVER! Loaded with perfectly tender BBQ chicken bites, two types of cheeses, tomatoes, onion, sour cream, cilantro and potato chips! Guaranteed to be a crowd-pleaser. I PROMISE!
8 ounces boneless, skinless chicken breasts, diced
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
2 cloves garlic, minced
1/2 shallot, minced
1/2 cup barbecue sauce, homemade or store-bought
1 (8-ounce) package LAY’S Kettle Cooked Original Potato Chips
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 Roma tomato, diced
1/2 cup diced red onion
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro leaves
Season chicken with salt and pepper, to taste; set aside.
Heat olive oil in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
Stir in chicken and barbecue sauce, and cook, stirring frequently, until golden brown and the sauce is slightly reduced, about 3-5 minutes; set aside.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potato chips in a single layer onto the prepared baking sheet. Top with barbecue chicken mixture and cheeses.
Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
Serve immediately, topped with tomato, onion, sour cream and cilantro.
YIELD: Makes: 24 two-inch balls
- 2 cups vegetable oil, or more, as needed
- 3 cups well–chilled macaroni and cheese, homemade or store-bought
- 2 large eggs, beaten
- 1 tablespoon milk
- 1 1/2 cups Panko
- 4 oz. Cheetos Flamin’ Hot Crunchy , finely crushed
Preparation: Clip a deep fryer thermometer to a large heavy bottom pan filled with oil over medium high heat. Line a baking sheet with paper towels; set aside.
In a large bowl combine the crushed Cheetos Flamin’ Hot Crunchy and Panko crumbs. In a small bowl beat together eggs and milk until just combined.
Scoop out about 2 heaping tablespoons of mac and cheese and roll it into a 2-inch ball. Place formed ball on a baking sheet. Repeat with remaining mac and cheese.
Working one at a time, dip mac and cheese balls in the egg mixture, then dredge it through the Cheetos Flamin’ Hot Crunchy and Panko mixture, pressing to coat.
Working in batches as needed, slowly lower the balls into the hot oil and deep-fry until the Panko crumbs are visibly golden and the coating is crispy, about 1 minute. Transfer to a paper-lined baking sheet.
2 handfuls of vegetables, whatever’s in your fridge (I used half a shallot and a couple of stalks of asparagus.)
1 handful of either cooked meat or about 4 ounces of breakfast sausage or bacon (I used some sous vide carnitas, and it was a great idea.)
3 handfuls of potato chips (The best choice here is the salt & pepper crinkle cut chips from Kettle. They have flavor without being flavored, you know?)
Chives or fried leek greens for topping
Parmesan cheese for topping (optional)
1 can tuna packed in water
1 can Campbells Cream of Mushroom soup
regular potato chips
several slices of white bread
Break bread into small pieces and place in bottom of baking dish until bottom is covered.
Drain tuna & spread over bread. Spoon soup over tuna and spread out. Crush potato chips over top, making a 1/2 crust.
Cover with aluminum foil and bake at 350 for 1/2 hour. Remove foil and bake for 5 more minutes.
9X9 dish serves about 4. For larger servings, double tuna & soup.
Potato Chip Frittata
4 Eggs, scrambled
1 small bag of potato chips or 1 cup home made
1/8 cup sour cream
2 scallion, whites and greens, sliced into thin rings
1/4 cup Broccoli florets, cut into bite sized pieces
4 slices thick sliced bacon, cooked till crispy and chopped
1/4 cup Chihuahua cheese, shredded
1. Add half of the cheese to 8” nonstick pan over medium heat
2. Cook without stirring for approx.. 3 minutes until light golden brown
3. Pour eggs into pan without disturbing the cheese
4. Add broccoli, half of the potato chips, the bacon and the remaining cheese
5. Place into preheated oven at 400 degrees for 15 minutes or until eggs are set.
6. Invert onto plate.
7. Top with sour cream, crushed potato chips, and scallions.
Misc Recipes From Potato Chipper Magazine
1951 Chipper Recipes
1972 Chipper Recipes
1971 Chipper Recipes
1970 Chipper Recipes
1969 Chipper Recipes
1968 Chipper Recipes
1967 Chipper Recipes
1966 Chipper Recipes
1965 Chipper Recipes
1964 Chipper Recipes
1963 Chipper Recipes
1962 Chipper Recipes
1961 Chipper Recipes
1960 Chipper Recipes
1959 Chipper Recipes
1953 Chipper Recipes
¾ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg yolk
1 tsp. vanilla extract
1½ cups all-purpose flour
¼ tsp. table salt
¾ cup crushed potato chips
½ cup chopped roasted salted cashews
1. Preheat oven to 350°. Beat butter and sugar with a heavy-duty electric stand mixer fitted with paddle attachment on medium-high speed until lightened in color and fluffy, 2 to 3 minutes. Add egg yolk and vanilla, and beat until just incorporated. Add flour and salt, and beat until well incorporated, 1 to 2 minutes. Add crushed potato chips and cashews, and stir gently until incorporated.
2. Shape dough into 1½-inch balls, and place them 3 inches apart on a lightly greased baking sheet. Flatten each cookie with a fork.
3. Bake in preheated oven until edges start to turn golden and center is still slightly soft, 12 to 14 minutes. Remove cookies from baking sheet, and place on a wire rack. Cool 5 to 10 minutes before serving.
Makes: About 1½ dozen cookies
Active time: 15 minutes
Total time: 35 minutes
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Philadelphia Cream Cheese Ad with a great dip recipe!
Alejandra Ramos Dec. 29, 2016 at 8:15 AM - Visit the site by clicking here
Salted potato chips take the place of fresh potatoes in this easy and fun baked breakfast omelet (a spin on the Spanish Tortilla Española). Swap in your favorite chip flavors to personalize it for your family.
12 large eggs
8 ounces salted potato chips (preferably kettle-cooked style)
1 large yellow onion
Olive or vegetable oil, for cooking
1. Preheat oven to 350º F.
2. In a large bowl, crack and whisk the eggs. Add the potato chips and toss well to coat, and set aside.
3. Heat 2 tablespoons of oil in an ovenproof (preferably nonstick) 10-12-inch skillet with 2-inch sides over medium-high heat. Add the onions and saute just until translucent. Add the egg and potato chip mixture and let cook, stirring slightly to distribute onions and potatoes.
4. Transfer to oven and bake about 30 minutes, or until eggs are slightly puffed on edges and fully set in the center.
5. Remove from oven and turn out onto a serving platter. Slice and serve immediately.