Sea Salty and Pepper Potato Chips

• 3 cups vegetable oil
• 3 cups water
• ¼ cup sea salt, divided
• 2 large potatoes, thinly sliced
• 2 tablespoons ground black pepper

• 
  
  Step 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  
  
• 
  Step 2 Stir water and 2 tablespoons sea salt together in a bowl until salt is dissolved. Place potato slices in water.
  
  
• 
  Step 3 Transfer 2 handfuls of potatoes using tongs from water to hot oil, cover the pot or fryer, and cook in hot oil until chips are crispy and light brown, 5 to 7 minutes. Transfer to a paper towel-lined plate. Repeat with remaining potatoes.
  
  
• 
  Step 4 Place chips in a large bowl and sprinkle remaining salt and pepper over the top; toss to coat.
  
  

• 3 cups apple cider vinegar
• 
  1 pound red potatoes, thinly sliced on a mandoline
• 
  sea salt to taste

• 
  Step 1 Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
  
  
• 
  Step 2 Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
  
  
• 
  Step 3 Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
  
  
• 
  Step 4 Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

Air Fryer Potato Chips

• 1 large russet potato, peeled
• cooking spray
• 1 teaspoon smoked Cheddar salt (such as Bitterman)

• 
  Step 1 Set a mandoline on the thinnest level and carefully cut potato into thin slices.
  
  
• 
  Step 2 Add sliced potatoes to a bowl of water and soak for 15 minutes. Pour out water, cover potatoes with fresh water, and soak for an additional 15 minutes.
  
  
• 
  Step 3 Meanwhile, preheat the air fryer to 400 degrees F (200 degrees C) for 10 minutes. Spray the air fryer basket with cooking spray.
  
  
• 
  Step 4 Remove potatoes from the water and dry thoroughly. Sprinkle with smoked Cheddar salt and transfer to the air fryer basket, making sure not to overcrowd it. Spray the potatoes with cooking spray.
  
  
• 
  Step 5 Air fry potatoes for 8 minutes. Open air fryer and shake potatoes. Cook until potatoes are golden brown, about 7 minutes more. Check to make sure they are not cooking faster and starting to burn.

Baked Mexican Chips on a Stick

• nonfat cooking spray
• 2 russet potatoes, unpeeled
• 2 teaspoons taco seasoning mix, or to taste
• 
  6 bamboo skewers
• 
  2 teaspoons sriracha sauce, or to taste
• 
  1 pinch sea salt to taste

• 
  Step 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
  
  
• 
  Step 2 Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces.
  
  
• 
  Step 3 Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral.
  
  
• 
  Step 4 Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top.
  
  
• 
  Step 5 Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt.

Potato Chips

• 1 tablespoon vegetable oil

• 1 potato, sliced paper thin (peel optional)
• 
  ½ teaspoon salt, or to taste

• 
  Step 1 Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
  
  
• 
  Step 2 Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
  
  
• 
  Step 3 Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

Air Fryer Cinnamon Sugar Apple Chips

• Yield
  3  cups
  
  Time spent:
  Prep time: 15 Minutes
  Cook time: 22 Minutes
  Total time: 37 min

• 3 medium or 5 small apples
• 2 tablespoons of sugar
• 1 tablespoon of ground cinnamon
• 2 tablespoons of oil

• In a medium bowl, combine the ricotta, scallions, and garlic. Fold in the parsley, chives, lemon juice and zest, red pepper, and 3/4 teaspoon salt, then fold in oil.
• Transfer to a serving bowl and top with extra parsley, chives, and oil. Serve with pita chips, pretzel rods, and potato chips, if desired.

Ricotta & Potato Chip Fish Cakes with Peas

• One 2 oz. bag of potato chips (preferably sour cream and onion flavored)
• Two 6 oz. cans of wild pink salmon packed in water, well-drained
• One cup of whole milk ricotta cheese
• One tablespoon Old Bay seasoning (or one teaspoon kosher salt, sweet paprika and garlic powder)
• One lemon
• One tablespoon unsalted butter
• One 10 oz. package frozen peas
• 1/2 cup half-and-half
• 1/2 teaspoon kosher salt

• Let air out of potato chip bag and crush the bag with a rolling pin or wine bottle to make fine crumbs.
• Transfer potato chip crumbs to a large bowl and add salmon, ricotta and Old Bay.
• Finely grate the zest from the lemon and add it to the bowl (reserve the zested lemon).
• Stir the mixture well to combine, breaking up salmon as you mix.
• Divide mixture into 8 equal portions and use your hands to form each into a patty. It’s helpful to divide the mixture in half and then in half again to make sure the patties are the same size.
• Place butter into large non-stick skillet over medium-high heat.
• Once it melts and begins to bubble, place fish cakes in the skillet and cook without disturbance until bottoms are browned, in 2 to 3 minutes.
• Use a spatula to carefully flip each one over and cook until nicely browned on the second side, another 2 to 3 minutes.
• Transfer fish cakes to a plate and cover them with foil to keep warm.
• Turn heat on to high and place peas, half-and-half and salt in same skillet.
• Cook, stirring just until the peas are bright green and tender and the half-and-half has reduced slightly, about 4 minutes.
• Transfer the peas to a serving platter and place the fish cakes on top. Cut the zested lemon into wedges and serve the wedges with the fish cakes for squeezing over. Serve immediately.

Paprika Potato Chips

• 1/2 cup plain Greek yogurt (about 5 ounces, low-fat or whole)
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh chives
• 1 teaspoon cider vinegar
• 1/2 teaspoon onion powder
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

• 2 large russet potatoes (about 1 pound total), scrubbed and left unpeeled
• 2 tablespoons olive oil, plus more for brushing the pan
• 2 teaspoons sweet or smoked paprika
• 1/2 teaspoon kosher salt

White Chocolate Potato Chips

• 1 (8-ounce/224-gram bag) kettle-style potato chips
• 2 ѕ (325 grams) ;all-purpose flour
• 1 teaspoon (4 grams) baking soda
• 1 teaspoon (4 grams) kosher salt
• 2 sticks/1 cup (227 grams) unsalted butter (room temperature)
• 1 cup (200 grams) light brown sugar
• Ѕ (110 grams) granulated sugar
• 2 large (100 grams) eggs
• 1 tablespoon (12 grams) vanilla extract
• 1 ј cup/8 ounces (226 grams) DULCEY 35%, chopped
• Maldon sea salt (coarse sea salt), as needed for garnish

1. Using a food processor or by hand, crush potato chips into small pieces, no larger than 1⁄4-inch pieces. Reserve about three-quarters of the potato chips and finely crush. The larger pieces will be used inside of the cookies, and the remaining one- quarter amount (finely crushed) will be used as a coating.
2. Preheat the oven to 350°F. Line two cookie trays with parchment paper and set aside.
3. Place flour, baking soda, and salt in a bowl. Whisk together and set aside.
4. Using an electric mixer fitted with a paddle attachment, cream together butter, brown sugar, and granulated sugar. Mix on medium speed until the butter is fluffy, about 5 minutes.
5. Turn the mixer speed to low and add eggs and vanilla. Mix for about 30 seconds, until just combined.
6. Turn the stand mixer off and add dry ingredients. Combine at a slow speed until the mixture is a third of the way combined. Turn the machine off and add chopped chocolate and three-quarters of the crushed potato chips. Mix on slow speed until the mixture just comes together.
7. Portion the cookies using a 3⁄4-ounce cookie scoop. Place on the prepared trays, spacing the cookies about 3 inches apart.
8. Roll cookies in the remaining one-quarter amount of the crushed potato chips.
9. Sprinkle the prepared cookies with Maldon sea salt. Bake until cookies are golden brown, about 12–15 minutes. Allow to cool for at least 5 minutes before removing from the cookie tray.

Lay’s® Chocolate Chip Cookies

• 1 bag crushed Lay’s® Kettle Cooked Original Potato Chips or Lay’s® Classic
• 2 sticks (1 cup) Butter, unsalted, softened
• ¾ cup Brown Sugar
• ¾ cup Granulated Sugar
• 1 tsp. Vanilla Extract
• 2 Eggs
• 2 ¼ cups All Purpose Flour
• 1 tsp. Baking Soda
• ¾ tsp. Kosher Salt
• 1 ½ cup Semi-Sweet Chocolate chips

1. Preheat oven at 350 °F.
2. Beat together room temperature butter and both kinds of sugar, on high speed, until light and fluffy (2-3 minutes).
3. Add vanilla and eggs, one at a time, and beat on medium speed until just combined.
4. Combine all dry ingredients (flour, baking soda, and salt) and add to the mixer. Mix on low speed until just combined.
5. Stir in approximately half of the crushed Lay’s® potato chips (reserve the rest for coating) and the chocolate chips. Fold to incorporate.
6. Refrigerate until dough is chilled.
7. Scoop dough into approximately 3 Tbsp. balls. Press down lightly to flatten slightly, and roll/coat in the remaining crushed Lay’s®.
8. Place cookies 2 in. apart on a parchment-lined baking sheet.
9. Bake for approximately 12-14 minutes, or until edges are set and lightly golden.
10. Allow to cool on baking sheet before serving and enjoying!

Kickoff Dip

• 15.5 oz. Jar TOSTITOS® Chunky Salsa (Medium)
• 1 Bag TOSTITOS® SCOOPS!®
• (2) 9 oz. Cans FRITOS® Bean Dip
• 2 Tbsp Minced Pickled Jalapeños
• 1 cup Sour Cream
• ¾ cup Shredded Cheddar Jack Cheese
• 1 Scallion, thinly sliced
• 1 Mozzarella Cheese Slice

1. Stir together bean dip, 1/3 cup salsa and pickled jalapeños.
2. Microwave 2 minutes or until beans are warm, stirring halfway through.
3. Spread bean mixture onto a medium oval platter.
4. Add a layer of sour cream to the center of the bean mixture, leaving a 1-inch border.
5. Sprinkle shredded cheese over the sour cream, again leaving a 1-inch border.
6. Use the remaining salsa to cover the layer of cheese.
7. Top with green onions.
8. Cut the mozzarella slice into 2 long strips and 5 small strips. Place the 5 small strips over the two long strips to make the football lace pattern in the middle of the dip.
9. Serve with TOSTITOS® SCOOPS!®

Lay’s® Flamin’ Hot Dill Pickle Crusted Pickles

• 1 jar Thick-cut dill pickle chips or spears
• 1 bag Lay’s® Flamin’ Hot® Dill Pickle flavored potato chips
• 2 Eggs + 1 Tbsp. Water
• 1 cup All-Purpose flour
• ¼ cup Corn starch
• 1 tsp. Kosher salt
• 1 tsp. Garlic powder
• ½ tsp. Cayenne pepper
• ¼ tsp. Black pepper

1. Pre-heat oven to 375 °F.
2. Drain dill pickle chips or spears from pickle juice. Lightly pat pickles dry with a paper towel.
3. Crush the Lay’s® Flamin’ Hot® dill Pickle chips, and pour into a shallow tray or plate.
4. In a bowl, make egg-wash by whisking together the eggs and water.
5. Make seasoned flour by mixing the flour and cornstarch with all spices and seasonings. Place into a shallow tray or plate.
6. Bread the dill pickles by lightly tossing in the seasoned flour. Shake off the excess, then dip into the egg-wash. Finally, coat the pickles with the crushed Lay’s®, gently pressing the chip pieces to adhere to the pickles.
7. Transfer the crusted pickles onto a sheet tray lined with parchment paper.
8. Bake for approximately 15 minutes, or until the coating is crunchy, but chips are not burnt.
9. Allow to cool slightly before serving alongside your favorite dipping sauce!

RUFFLES® Buffalo Ranch Dip & Potato Chips

• 1 bag (9 oz) RUFFLES® Original Potato Chips
• 8 ounces brick-style plain cream cheese
• 1/2 cup ranch dressing
• 1/2 cup buffalo wing sauce
• 1 1/2 cups shredded aged Cheddar cheese
• 1 cup shredded cooked chicken
• 1/2 cup crumbled blue cheese, divided

1. Preheat oven to 400˚F. Using electric mixer, beat cream cheese for 2 to 3 minutes or until light and fluffy. Beat in ranch dressing and Buffalo wing sauce until smooth. Stir in Cheddar, chicken, and half of the blue cheese.
2. Spoon into greased shallow 4-cup (1 quart) baking dish. Sprinkle with remaining blue cheese.
3. Place on baking sheet. Bake for 18 to 20 minutes or until golden brown. Serve warm with RUFFLES® Original Potato Chips for dipping.

Lay's® Ice Cream Sandwiches

• 1 bag crushed Lay’s® Kettle Cooked Original Potato Chips or Lay’s® Classic
• 2 sticks (1 cup) Butter, unsalted, softened
• ¾ cup Brown Sugar
• ¾ cup Granulated Sugar
• 1 tsp. Vanilla Extract
• 2 Eggs
• 2 ¼ cups All Purpose Flour
• 1 tsp. Baking Soda
• ¾ tsp. Kosher Salt
• 1 ½ cup Semi-Sweet Chocolate chips

1. Preheat oven at 350 °F.
2. Beat together room temperature butter and both kinds of sugar, on high speed, until light and fluffy (2-3 minutes).
3. Add vanilla and eggs, one at a time, and beat on medium speed until just combined.
4. Combine all dry ingredients (flour, baking soda, and salt) and add to the mixer. Mix on low speed until just combined.
5. Stir in approximately half of the crushed Lay’s® potato chips (reserve the rest for coating) and the chocolate chips. Fold to incorporate.
6. Refrigerate until dough is chilled.
7. Scoop dough into approximately 3 Tbsp. balls. Press down lightly to flatten slightly, and roll/coat in the remaining crushed Lay’s®.
8. Place cookies 2 in. apart on a parchment-lined baking sheet.
9. Bake for approximately 12-14 minutes, or until edges are set and lightly golden.
10. Allow to cool on baking sheet before serving and enjoying!

Chester Cheetah's CHEETOS® Churros

• 1 cup ground CHEETOS® Simply Puffs White Cheddar Cheese Flavored Snacks
• Store-bought pound cake about 8"" x 3""
• 2 cups sugar
• 1 cup ground cinnamon
• Sweetened whipped cream
• Caramel sauce
• Flour
• Oil

1. Cut the pound cake into thick log-like strips.
2. Toss in a dusting of flour and fry at 350ºF ’til golden brown.
3. Mix together the sugar, cinnamon and ground the CHEETOS® Simply Puffs White Cheddar.
4. Toss fried pound cake churros in the sugar mixture and more ground CHEETOS® Simply Puffs White Cheddar.
5. Serve with whipped cream and caramel sauce on top.

CHEETOS® FLAMIN' HOT® Elotes

• 8 oz. bag CHEETOS® Puffs FLAMIN' HOT® Cheese Flavored Snacks, pulverized into dust
• 7.75 oz. bag CHEETOS® Simply Puffs White Cheddar Cheese Flavored Snacks, pulverized into dust
• 6 Ears of corn, cut in half
• 12 Wooden sticks
• 4 cups Mayo
• 2 cups Softened butter
• 4 Limes halved
• Salt

1. Add sticks to the bottom of the corn, popsicle-style.
2. Steam or grill the corn ’til hot, about 3-5 minutes. Turn frequently so corn gets very hot but doesn’t burn.
3. Coat the corn with butter and mayo.
4. Season with salt to taste.
5. Add the CHEETOS® Puffs FLAMIN' HOT® Cheese into a blender, pulverize, and set aside. Do the same with the CHEETOS® Simply Puffs White Cheddar Cheese. Transfer both to separate plates.
6. Squeeze lime juice all over the corn, and roll the corn in the CHEETOS® dust.
7. Finally, top the corn with CHEETOS® Simply Puffs White Cheddar or CHEETOS® Puffs FLAMIN' HOT® dust.

Tortilla Soup

• 1 1/2 cups Shredded cooked chicken
• 6 cups Low‑sodium chicken broth
• 1/2 cup Each canned pinto and black beans, drained and rinsed
• 1 teaspoon Tex‑Mex seasoning blend
• 1 Avocado, diced
• 1/4 cup Shredded cheddar cheese
• 1/4 cup Cilantro leaves
• A few Lime wedges
• 1/2 cup Tostitos® Salsa, mild
• 1 cup Tostitos® Multigrain Chips crumbled

1.   In saucepan over medium‑heat, combine chicken broth, salsa, cooked chicken, pinto and black beans and Tex‑Mex seasoning.
2.   Bring to boil then reduce heat and simmer for 20 minutes.
3.   Serve topped with avocado, chips, cheddar cheese, cilantro and lime wedges.

• 1 Bag LAY’S® Classic Potato Chips 
• 1 tablespoon canola or vegetable oil 
• 1 pound lean ground beef 
• 1 (1 ounce) packet taco seasoning 
• 2/3 cup water 
• 1 (12 ounce) package shredded cheddar cheese
• Pickled Jalapenos
• Easy Pickled Onions
• Pico de Gallo
• Guacamole
• Sour Cream

1. Preheat oven to 375°F. 
2. Heat oil in a medium skillet over medium-high heat. Brown ground beef until fully cooked. Add taco seasoning and water and cook until water and thickens to a sauce. 
3. In a large cast iron skillet (or other baking dish) layer potato chips, taco beef, half of the cheddar cheese, pickled onions, pickled jalapenos, and other half of cheddar cheese. 
4. Bake for 5-7 minutes, until cheese if bubbly and fully melted. 
5. Serve with sour cream, pico de gallo, and guacamole.

White Chocolate Potato Chips

• 1 bag LAY’S® Wavy Original Potato Chips
• 1 package(12 oz.) of white baking chocolate
• 1 teaspoon cinnamon   
• 1/4 teaspoon nutmeg
• 1/2 cup finely chopped walnuts (optional)
• 1/2 cup sweetened coconut flakes (optional)

1. Melt the white chocolate in a bowl in the microwave. Pull it out every 30 seconds to stir.
2. Stir the cinnamon and nutmeg into the melted white chocolate until smooth.
3. Line a baking sheet with parchment paper.
4. Dip the potato chips halfway into the melted white chocolate one at a time. Let the excess melted chocolate drip off. Place each chip on the baking sheet.
5. Sprinkle the chips with the chopped walnuts and coconut flakes, if using.
6. Refrigerate about 20 minutes, until chocolate is fully set. Serve immediately.

DORITOS® Walking Tacos

• 5 bags (1.75 ounces each) DORITOS® Nacho Flavored Tortilla Chips, divided
• 2 tablespoons vegetable oil
• 1-pound ground beef
• 1 small onion, diced
• 1 cup tomato salsa
• 1 can (19 ounces) pinto beans, drained and rinsed
• 1 cup shredded lettuce
• 1 cup guacamole
• 1 cup shredded Cheddar cheese
• 1/2 cup sour cream
• 1/4 cup pickled Jalapeño peppers

1. In a blender or small food processor, pulse 1 bag DORITOS® Nacho Flavored Tortilla Chips until finely ground; set aside.
2. Heat oil in a large skillet set over medium heat; cook ground beef and onion for 5 to 8 minutes or until browned. Stir in ground tortilla chips; cook for 1 minute or until well combined. Stir in salsa and beans; cook for 2 to 3 minutes or until mixture is thickened and very little liquid remains.
3. Open remaining bags of tortillas. Add beef mixture, shredded lettuce, guacamole, cheese, sour cream, and pickled jalapeños to each bag.

• 1 large bag of FRITOS® Original Corn Chips
• 1 15-ounce can of chili with beef (with or without beans), heated
• 1 8-ounce bag of shredded cheese
• Optional: chopped onion, tomatoes, lettuce, jalapeños and/or sour cream

1. In an oven-safe serving dish, pour in FRITOS® Original Corn Chips and spread evenly.
2. Heat chili and pour evenly over corn chips.
3. Add additional ingredients like onion, tomato, lettuce, and jalapeño as desired.
4. Sprinkle cheese all over and pop into the oven at 350 degrees till the cheese is a little melted.
5. Serve immediately.
6. Other variations: There are many variations of the FRITOS CHILI PIE®. For instance, the Walking Taco uses the same ingredients as the FRITOS CHILI PIE®. However, as a fun and easy snack (usually served at fairs or sports events), the ingredients are mixed together in a small bag of FRITOS® Original Corn Chips instead of a dish. Don’t forget the spoon!

RUFFLES® Buffalo Ranch Dip & Potato Chips

• 1 bag (9 oz) RUFFLES® Original Potato Chips
• 8 ounces brick-style plain cream cheese
• 1/2 cup ranch dressing
• 1/2 cup buffalo wing sauce
• 1 1/2 cups shredded aged Cheddar cheese
• 1 cup shredded cooked chicken
• 1/2 cup crumbled blue cheese, divided

1. Preheat oven to 400˚F. Using electric mixer, beat cream cheese for 2 to 3 minutes or until light and fluffy. Beat in ranch dressing and Buffalo wing sauce until smooth. Stir in Cheddar, chicken, and half of the blue cheese.
2. Spoon into greased shallow 4-cup (1 quart) baking dish. Sprinkle with remaining blue cheese.
3. Place on baking sheet. Bake for 18 to 20 minutes or until golden brown. Serve warm with RUFFLES® Original Potato Chips for dipping.

RUFFLES® Buffalo Ranch Dip & Potato Chips

• Ingredients:

• 1 bag (9 oz) RUFFLES® Original Potato Chips
• 8 ounces brick-style plain cream cheese
• 1/2 cup ranch dressing
• 1/2 cup buffalo wing sauce
• 1 1/2 cups shredded aged Cheddar cheese
• 1 cup shredded cooked chicken
• 1/2 cup crumbled blue cheese, divided

1. Preheat oven to 400˚F. Using electric mixer, beat cream cheese for 2 to 3 minutes or until light and fluffy. Beat in ranch dressing and Buffalo wing sauce until smooth. Stir in Cheddar, chicken, and half of the blue cheese.
2. Spoon into greased shallow 4-cup (1 quart) baking dish. Sprinkle with remaining blue cheese.
3. Place on baking sheet. Bake for 18 to 20 minutes or until golden brown. Serve warm with RUFFLES® Original Potato Chips for dipping.

New England Style Clam Chowder

• 1 cup of LAY'S® Classic Potato Chips
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely sliced
• 1 whole celery stalks, trimmed, quartered lengthwise, and sliced 1/4” thick.
• 1/4 lb. applewood smoked bacon, diced
• 3 tablespoons butter
• 6 cups chicken stock
• 6 cans chopped clams
• 2 cups heavy cream
• 2 ears bay leaf
• 1lb. potatoes
• To taste salt
• To taste pepper

1. Cook the bacon in a large pot until just under crispy.
2. Add the butter, onion and celery and sauté until softened, stirring often.
3. Stir in the flour and cook for 3-4 minutes, stirring frequently.
4. Add the chicken stock, the juice from 2 cans of chopped clams, cream, bay leaves and potatoes, and whisk to get out any flour lumps.
5. Bring to a simmer, stirring frequently until the mixture thickens.
6. Reduce the heat to medium-low and cook for 20 minutes, stirring often, until the potatoes are nice and tender.
7. Add the clams and season to taste with salt and pepper.
8. Cook another 2 minutes.
9. Crush the LAY'S® Classic Potato Chips. Serve the chowder with the crushed chips on top.

1. 4 cups RUFFLES® Original Potato Chips, lightly crushed
2. 1 cup peanuts
3. 1/2 cup raisins
4. 1 bag (10 ounces) butterscotch chips
5. 3 1/2 ounces dark chocolate chips

1. In large bowl, toss together RUFFLES® Original Potato Chips, peanuts and raisins.
2. Place butterscotch chips in microwave-safe bowl; microwave on MEDIUM power, stirring every 30 seconds, for 1 to 2 minutes or until smooth and melted. Toss with chip mixture until well coated.
3. Drop rounded tablespoonfuls onto parchment paper–lined baking sheets. Refrigerate for 10 to 15 minutes or until set.
4. Place dark chocolate chips in microwave-safe bowl; microwave on MEDIUM power, stirring every 30 seconds, for 1 to 2 minutes or until smooth and melted. Using fork, drizzle over clusters. Let stand until chocolate sets and hardens.
5. Store clusters in airtight container in cool dry place for up to 7 days.

Homemade Doritos AKA Chili Lime Tortilla Chips

• Preheat oven to 300°.
• Cut tortillas into small triangles and transfer to baking tray or rack. Lightly spray the tops of the tortilla triangles with oil. Season with salt and pepper. 
• Bake for 15 minutes.
• Add chips to mixing bowl, and while still hot, spray with more oil and desired amount of Green Chile Lime blend seasoning. 
• Serve with fresh guacamole. 

Individual Seven-Layer Dip in Jars with Baked Tortilla Chips

Smoky Oven-Baked Potato Chips

Soy and Sesame Kale Chips

Crispy Potato Chips

Cheesy Pita Chips

Sour Cream & Onion Potato Chips

Caramelized Shallot Dip

Eggplant-Yogurt Dip Recipe

Fried Pickle Chips Recipe

Caramelized Onion Dip

Za'atar Potato Chips Recipe

• Extra-Crunchy Potato Chips (see note)
• Kosher salt
• 1/4 cup store-bought za'atar spice blend (available at specialty food stores and Amazon)

• While chips are still hot and fresh from the oil, and working in batches if necessary, set in a large paper-towel-lined bowl and season with salt and sprinkle za'atar all over. Using clean hands, toss to coat chips evenly, then transfer to a serving bowl. Cooled chips can be stored in a zipper-lock bag or airtight container for up to 2 days.

• Special equipment

mandoline slice

Queso Fundido

Herbed Feta Dip

Simple Spinach Dip

Vegan Sour Cream and Onion Dip

Vidalia® Onion Dip

Avocado-Spinach Dip

Doritos® Taco Salad

Air Fryer Zucchini Chips

Potato Chips

Seven Layer Taco Dip

Warm Mexican Corn Dip

Queso (Cheese) Dip

4-Ingredient Buffalo Chicken Dip

Quick and Easy White Cheese Dip

Easy Creamy Artichoke Dip

Vegan Hot Artichoke and Spinach Dip

Hot Artichoke Spinach Dip

Fabulous Football Dip

Flamin' Hot Cheetos® Cheese Ball

Chicken N' Chips Hot Salad

Smoky Carrot Dip

Minty Spinach Dip

Creamy Kimchi Dip

Grandma Knowlton's Pimiento Cheese

Cacio e Pepe Chips

Spinach-Yogurt Dip with Sizzled Mint

Slow-Roasted Onion Dip

Lemony Smoked Trout Dip

Curry-Cucumber Dip with Fried Shallots

The Only Salsa You Need

Baked Three-Cheese Onion Dip with Chive and Peperoncini

Onion-Dip Potato Chips

Kale Chips with Lemon-Pepper Seasoning

Oven-Baked Garlic-Herb Potato Chips

Easy Chicken Soup with Tortilla Crisps

Chili-Lime Brussels Sprout Chips

Sweet Potato Chips

Kale Chips

Microwave Potato Chips

Cheesy Vegan Brussels Sprout Chips

Hot Tip: Pair Your Favorite Cheese With Your Favorite Potato Chips

Creamy Pinto Bean Dip

• 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.

• Bean dip can be made 3 days ahead. Store in an airtight container and chill.

Hot Double-Onion Cheese Dip

• 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.

Warm Pimiento Cheese Dip

• 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.

Air-Fryer Kale Chips

• 
  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
• ⅛ teaspoon salt
• ½ teaspoon white sesame seeds
• ¼ teaspoon ground cumin

• 
  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.

BAYLEY HAZEN BLUE CHEESE DIP

• 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

Roasted Broccoli–Artichoke Dip

• 
  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.
• 
  
  

• 2 scallions, cut into 1" pieces

• 
  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.
  
  

• 6 slices bacon, cut into 1/2-inch pieces
• ½ cup chopped green onions
• ⅓ 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.
  
  

• 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.

• 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.

• 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.

• 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.

• 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

1. Tinned fish
2. Carrots
3. Vinegar
4. Potato chips (because who doesn’t love chips?)