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Potato chip exhibit to open Saturday

BALLSTON SPA“In the Saratoga Style: Potato Chips and Their Regional Folklore” opens Saturday at Brookside Museum, Saratoga County History Center, 6 Charlton St. The exhibit, which will be on display through Dec. 31, explores the many stories that have claimed to explain the story behind the snack, from disgruntled customers to kitchen mishaps.

The use of the “Saratoga” name to nationally market potato chips is seen through the expansive collection of famed local expert Alan Richer, known as “The Toga Chip Guy.”

The exhibit is open to the public 1 to 5 p.m. Thursday through Sunday. For more information,
go to

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!


Welcome to the Chip Nostalgia “CHIPCIPES” section of our site. Here you will find lots of historical references to great meal recipes that highlight potato chips!

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4 Unique Chips and Dips From Around the World

Chips and dip are staples of any gathering or sporting event. Some decide to keep it simple by popping open a jar of chunky salsa. Others choose to go all-in with a seven-layer masterpiece. Either way, people all over the world enjoy dunking crispy treats. Here are four unique chips and dips from around the world for you to try at your next party to wow your friends.

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Route 11 Potato Chip Recipes
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Luscious Spinach Artichoke Dip
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"This is a rich, delicious dip that can be served with tortilla chips or slices of toasted French bread. It can be easily substituted with fat-free ingredients for all of you health freaks out there! It's an absolute hit at all parties. Here are a few suggested garnishes: shredded Monterey Jack cheese, chopped red bell peppers, parsley, sliced mushrooms, or bread crumbs."
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Here Are 8 Incredible Dips That Are Perfect For A Last Minute Party

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Crispy Garlic Dip

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Every party loves onion dip. But does every host love hovering around the stove, caramelizing onions for almost an hour, to make it? I think not. Luckily, the solution is easy: Skip the onions altogether and swap in garlic. This tiny-but-mighty allium goes from raw and sharp to golden and toasty in a matter of minutes. I first learned to team up pan-fried garlic and tangy yogurt from Meera Sodha, who created a garlicky raita for her book Made in India. The longer the two hang out together, the more intense the flavor becomes. Just before serving, I like topping this dip with crispy garlic chips, but you can skip this step if you’re short on time. Pair with raw vegetables, seedy crackers, and potato chips. Or plop it atop soup. Or spread it on toast for open-faced sandwiches. Note: To thinly slice the garlic cloves, I prefer to use a very sharp knife, but you can also use a mandoline (just be careful). —Emma Laperruque

Lotus Root Chips with Shichimi Togarashi

Lotus root chips are an easy homemade snack that’s incredibly rewarding. Shichimi togarashi (ground red chile pepper, sansho, roasted orange peel, black sesame, white sesame, hemp seed, ground ginger, and dried seaweed) adds a nice kick of spice and umami, but garlic or curry powder would also be great substitutes.
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1/2 LB Lotus Root
1TBSP Vinegar
2C Vegetable oil - more as needed
1TBSP Scichimi Togarashi (or an spice of your choice) more as needed
Salt to taste


  • 1- Remove the lotus root skin with a vegetable peeler, and cut off the browned ends.
  • 2- Using a mandoline or a chef’s knife, cut lotus root into even 1/8 inch slices.
  • 3- Place sliced lotus root into a medium sized bowl and submerge in water plus 1 tablespoon of vinegar. Let sit for 20 minutes.
  • 4- Dry the lotus root with paper towels, thoroughly patting down before frying.
  • 5- Fill a frying pan with oil up to ½ inch on high heat.
  • Use a wooden chopstick to check if the heat is high enough. Dip the chopstick in the oil, and if it begins to bubble at a steady pace, the oil is hot enough.
  • 6- Drop slices of lotus root into oil without crowding the pan, making sure they do not stick to each other. It should take 2 to 3 minutes for them to crisp up and turn lightly golden (not dark brown!).
  • 7- When ready, remove lotus root chips from pan and let cool on a paper towel-covered plate.
  • 8- Repeat in batches, adding more oil if needed.
  • 9- After all of the lotus root is fried, transfer the chips to a bowl or large tray. Sprinkle with shichimi togarashi and salt, coating and mixing evenly. Taste as you go, and add more accordingly. Serve immediately.

Pastry Chef Attempts to Make Gourmet Ruffles | Gourmet Makes | Bon Appétit

Thanks to Toga Chip Daughter, Alexandra, for bringing this to my attention.

Fit My Video Tag

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Addicting Bean Dip is thick and rich beans with a creamy, cheesy blend of savory and a kick of salsa and taco seasoning all mixed together and topped with refreshing tomatoes, olives and cilantro for a colorful and fun dish!  All you need to do is bring on the chips! 
This appetizer will have you dipping all night long.  If you love dipping try these 
Insanely Delicious Hot Crab Dip, Spicy Kielbasa Chili Dip or The Best Buffalo Chicken Dip.

  • 1 16 ounce can refried beans
  • 1 cup sour cream
  • 3 cups cheddar cheese shredded and divided
  • 1 8 ounce cream cheese softened
  • 1/2 cup salsa
  • 3 Tablespoons taco seasoning
Optional toppings:
  • tomatoes
  • olives
  • cilantro

  1. Preheat oven to 350 degrees. In a large mixing bowl combine refried beans, sour cream, 2 cups shredded cheese, cream cheese, salsa and taco seasoning.
  2. 2 In an 8x8 inch baking dish or skillet spread the mixture evenly. Top with 1 cup shredded cheese and bake for 20-25 minutes. Garnish with your favorite toppings if desired.

Nutrition Facts
Addicting Bean Dip

Amount Per Serving
Calories 187
Calories from Fat 144

% Daily Value*
Fat 16g
Saturated Fat 10g
Cholesterol 48mg
Sodium 381mg
Potassium 103mg
Carbohydrates 2g
Fiber 1g
Sugar 1g
Protein 9g

Vitamin A 616IU
Vitamin C 1mg
Calcium 274mg
Iron 1mg
* Percent Daily Values are based on a 2000 calorie diet.

It’s the weekend, game night or just a fun taco Tuesday that needs a little extra color added to the table.
This addicting, and I mean ADDICTING bean dip is your go-to!

You will not only love the color of the dish with its toppings but you will love the flavor in every bite.
Warm, savory and has all your rich flavors all melted together.
Don’t be surprised when you just can’t stop dipping!
The cheese gets me every time. You just keep pulling and pulling and watching it wrap around your chip.
It is addicting and you will love it as much as I do!
What you need to make bean dip
Simple ingredients for a simple dip!
Preparing and making this dip is so easy and makes it in just minutes.
Baking to perfection and topping with all the fun toppings you have in mind.
Think of a taco and go for it!
This dip is so fun to make and makes enough for all your friends and family gathered around enjoying it.

Just a warning, there will be lots of laughs, fun times and an empty pan by the end of the night!
  • Refried beans: a can of refried beans makes this simple and easy to make all at once.
  • Sour cream: brings in so much flavor and creates a creamy base.
  • Cheddar cheese: a stronger cheese that melts perfectly together.
  • Cream Cheese: soft and creamy plus flavorful to the bean dip and thickens it up.
  • Salsa: adding a little kick to the dip.
  • Taco seasoning: has the flavoring and brings in so much bold flavor with this dip.
Optional Toppings:
  • Tomatoes: always a soft and sweet topping that is refreshing.
  • Olives: a subtle flavoring to add on top.
  • Jalapeño slices: adding in some extra spicy flavoring.
  • Cilantro: makes this bean dip look colorful and fun!

How to make bean dip
Only minutes to make the tried and true recipe and served hot it will be gone soon after!
Just making it was making my mouth water and then afterwards was the best treat for me.
You have a sweet and savory dip with salty chips to dip = pure happiness in my book!
I love all the flavors blending and mixing together to make this mix so simple but also Oh. So. Good!
Every bite will be leaving everyone MMM and AWWWing their way to the end.
  • Mix all ingredients together: Preheat oven to 350 degrees. In a large mixing bowl combine refried beans, sour cream, 2 cups shredded cheese, cream cheese, salsa and taco seasoning.
  • Bake your bean dip: In an 8×8 inch baking dish or skillet spread the mixture evenly. Top with 1 cup shredded cheese and bake for 20-25 minutes. Garnish with your favorite toppings if desired.
Tips for making bean dip
I love changing up a dip if you need some extra ideas enhancing it or giving it a kick of heat.
From making this to the slow cooker to adding in more toppings and flavors, these tips will be leaving your bean dip endless and with so many fun ways to eat it.
I do love the classic bean dip that I started out as but it is a good base to create your type of bean dip that fits you and your style.
Enjoy your bean dip and know that any chip will be happy to be dipped in it!
  • You can make this in the slow cooker by adding everything together and cooking on low for 2 to 3 hours or until warm and your cheese is melted. Add extra cheese on top and serve.
  • Add in 1/4 cup of drained Rotel Tomatoes for more tomato flavoring throughout the dip.
  • Have fun with your cheese choice and add jalapeño or colby jack shredded cheese to the dip mixture.
  • For a more fuller dip, add in ground beef or shredded chicken to the bean dip mixture.
  • To change up the look and flavor try pureed white beans instead of refried beans fora white bean dip mixture.
  • Like a little heat, add canteen peppers, jalapeños or red pepper flakes to make a spicy.
  • Fresh lime juice is a great addition to refresh this dip.
  • Add in cooked, chopped onion for a crunchy taste.
What to serve with bean dip
These are just some of our favorite ways of dipping. Our go-to is always a salty chip with this savory dip.

You can also mix up your chips with flavored bags of chips or even a good ole tortilla.
This bean dip is also good on tacos or burritos when having a Mexican style dinner.
The way to use and eat this bean dip is endless!
  • Tortilla chips
  • Pretzels
  • Crackers
  • Vegetables cut up: green peppers are my favorite!
  • Cheesy Nachos
  • Fritos
Storing bean dip
We love to make our bean dip hot and ready but I know some need more time to make other things.
This way you can make ahead, refrigerate or even freeze for your party night.
Follow these simple steps to see what is best for you when making your bean dip!
  • Making ahead: this bean dip can be made a day ahead. You will want to make sure it is sealed tightly in the refrigerator and warm back up on the stove for about 3 to 4 minutes, stirring occasionally before serving.
  • Making ahead without cooking: If you want to make the bean dip ahead but can’t bake it, simply prepare it and put it in the pan you plan to bake it in. Tightly cover with plastic wrap and refrigerate until ready to bake. This will last about 2 days in the refrigerator.
  • Refrigerator: make and prepare your bean dip, let cool completely and add to an airtight container. You can store it in the refrigerator for 2 to 3 days.
  • Freezer: I don’t recommend it being frozen but it totally can be! You will want to make it and let cool completely and wrap it up tightly then freeze for about 1 to 2 months. When ready to eat, let it defrost in the refrigerator. Then warm up on the stove or in the microwave.
  • Warming up: this bean dip can be heated up in the microwave for 2 to 3 minutes or on the stove top. Stirring occasionally. Once it is warm you are ready to serve!

Ultimate Dorito Taco Salad Recipe - A Spicy Perspective


Ultimate Dorito Taco Salad Recipe
prep time: 10 MINUTEScook time: 15 MINUTEStotal time: 25 MINUTES
Ultimate Dorito Taco Salad Recipe: An All-American version of a classic taco salad with layers and layers of texture and zesty flavor.
servings: 8

  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1 1/2 cups sour cream
  • 1 packet ranch dip mix
  • 1 large head romaine lettuce
  • 1 pint grape tomatoes, halved
  • 15 ounces kidney beans, drained (1 can)
  • 3.8 ounces sliced black olives, drained (1 can)
  • 2 cups nacho cheese Doritos, crushed (corn chips)
  • 1 cup green onions, chopped
  • 1 cup cheddar cheese, shredded
  • 1 avocado, sliced
  • 1/2 cup Catalina dressing

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.

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Lotus Root Chips with Shichimi Togarashi

Lotus root chips are an easy homemade snack that’s incredibly rewarding. Shichimi togarashi (ground red chile pepper, sansho, roasted orange peel, black sesame, white sesame, hemp seed, ground ginger, and dried seaweed) adds a nice kick of spice and umami, but garlic or curry powder would also be great substitutes.

  • Remove the lotus root skin with a vegetable peeler, and cut off the browned ends.
  • Using a mandoline or a chef’s knife, cut lotus root into even 1/8 inch slices.
  • Place sliced lotus root into a medium sized bowl and submerge in water plus 1 tablespoon of vinegar. Let sit for 20 minutes.
  • Dry the lotus root with paper towels, thoroughly patting down before frying.
  • Fill a frying pan with oil up to ½ inch on high heat.
  • Use a wooden chopstick to check if the heat is high enough. Dip the chopstick in the oil, and if it begins to bubble at a steady pace, the oil is hot enough.
  • Drop slices of lotus root into oil without crowding the pan, making sure they do not stick to each other. It should take 2 to 3 minutes for them to crisp up and turn lightly golden (not dark brown!).
  • When ready, remove lotus root chips from pan and let cool on a paper towel-covered plate.
  • Repeat in batches, adding more oil if needed.
  • After all of the lotus root is fried, transfer the chips to a bowl or large tray. Sprinkle with shichimi togarashi and salt, coating and mixing evenly. Taste as you go, and add more accordingly. Serve immediately.

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Home Baked Potato Chips Recipe
Skip the store-bought chips and bake your own healthier potato chip snacks at home.

By Lara Ferroni
From "Real Snacks"
April 2018

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  • This recipe can be used with any of your favorite veggies to make healthy snacks at home.
    Photo by Lara Ferroni
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Yield: 10 cups

Real Snacks (Sasquatch, 2012) by Lara Ferroni recreates your favorite childhood treats and brings them together all in one cookbook. Every recipe can be modified to be gluten-free or vegan friendly, so that everyone can take a trip down memory lane. The following excerpt is her recipe for baked potato chips.
Russet potatoes are the quintessential frying potato, but I recommend trying this recipe with a mix of other starchy vegetables like lotus root, parsnips, or yams. Pull out your mandolin for the thinnest, crispiest chips. Or look for special ridged chip cutters to make your own ruffled version. For traditional chips, fry the potato rounds; for less greasy (but still tasty) chips, bake them instead.

• 3 medium russet potatoes (about 1 1/2 pounds)
• Safflower oil, for frying
• About 3 tablespoons salt, Sour Cream and Onion Flavoring or BBQ Flavoring
Slice the potatoes into 1⁄16-inch-thick rounds and place in a large bowl. Cover the potato slices with cold water, swish, and drain. Place the slices in a single layer on a towel and top with another towel. Gently press to dry the slices. Repeat with the remaining slices.
To fry the chips, heat at least 2 inches of oil in a heavy-bottomed pot to 375 degrees Fahrenheit. Fry the dried potato slices in batches, being sure not to crowd the pot, for 1 to 2 minutes, flipping once, until they are a light golden brown and the bubbling oil calms. If there is still bubbling going on, there is still moisture in the chips and they will be soggy. Remove the chips with a slotted spoon and place on a wire rack to drain and cool slightly. Sprinkle to taste with your chosen seasoning and serve.
To bake the chips, preheat the oven to 400 degrees Fahrenheit. Spray the dried potato slices with olive oil. Bake until the chips are a light golden brown, about 10 minutes, rotating the baking sheet halfway through baking. Sprinkle to taste with your chosen seasoning and serve.
These chips are naturally gluten-free and vegan.
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Easy Oven-Baked Zucchini Chips
Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!

prep time: 10 minscook time: 2 hrstotal time: 2 hrs 10 mins

Course: SnackCuisine: American

Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): chips

Calories: 54kcal

Author: Julie Wampler


  • 1 large zucchini

  • 2 tbsp olive oil

  • Kosher salt

  • Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.

  • Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.

  • After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.

  • Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.

  • In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.

  • Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.

  • Bake for 2+ hours until they start to brown and aren't soggy and are crisp.

  • Let cool before removing and serving.

  • Keep in an airtight container for no more than 3 days.
**Updated March 5, 2017**

Nutrition Facts
Easy Oven-Baked Zucchini Chips

Amount Per Serving (10 chips)
Calories 54
Calories from Fat 45

% Daily Value*
Total Fat 5g
Total Carbohydrates 1g
Sugars 1g
* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition facts are an estimate and not guaranteed to be accurate.
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Kettle Chip Crusted Haddock:
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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
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5 from 2 votes
No-Bake Cherry Cheesecake
Servings 16
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.
Recipe Notes
*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.
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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.

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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.

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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.
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You Need to Add Potato Chips to Your Eggs
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A big pat of butter or spoonful of bacon grease (omit if you are using a meat that needs to be rendered)

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?)

2 eggs

Chives or fried leek greens for topping

Parmesan cheese for topping (optional)
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Potato Chip Tuna Casserole
Submitted by Donna Thomas of Indiana.

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.
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Lunchbreak: Potato chip frittata

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

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1951 Chipper Recipes

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1972 Chipper Recipes

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1971 Chipper Recipes

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1970 Chipper Recipes

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1969 Chipper Recipes

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1968 Chipper Recipes

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1967 Chipper Recipes

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1966 Chipper Recipes

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1965 Chipper Recipes

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1964 Chipper Recipes

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1963 Chipper Recipes

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1962 Chipper Recipes

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1961 Chipper Recipes

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1960 Chipper Recipes

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1959 Chipper Recipes

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1953 Chipper Recipes

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Melissa Peterman’s Potato Chip Cookies Are the Snack You Want to Eat Now, Later, Forever
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Melissa Peterman’s Potato Chip Cashew Cookies

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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Potato Chipper Feb., 1965

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Potato Chipper May, 1959

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Potato Chipper Feb. 1964

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Philadelphia Cream Cheese Ad with a great dip recipe!

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3-Ingredient Potato Chip Omelet
Alejandra Ramos Dec. 29, 2016 at 8:15 AM - Visit the site by clicking here
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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.
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1962 RUNNER UP 1!
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1962 RUNNER UP 2!
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1962 RUNNER UP 3!
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1966 WINNER!
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