potato chips

These Crispy Baked Vegetable Chips come together in just 30 minutes, and are the perfect crunchy snack for lunch boxes or movie nights.

Crispy Baked Vegetable Chips

salt

Avocado oil

Preheat oven to 300°. Line two baking sheets...

Preheat oven to 300°. Line two baking sheets with parchment paper, and set aside.

Scrub clean vegetables, and then peel, if desired...

Scrub clean vegetables, and then peel, if desired (I usually leave the peels on everything except for taro and rutabagas). Using a mandolin, slice the vegetables into thin slices.

Lay the veggie slices in one layer on...

Lay the veggie slices in one layer on paper towels. Sprinkle liberally with sea salt. Set aside and allow to sweat out excess moisture for 15 minutes.

When 15 minutes is up, use paper towels...

When 15 minutes is up, use paper towels to dab off the extra moisture. Transfer to the prepared baking sheets in one layer, then brush or spray with avocado oil.

Place the baking sheets in the oven and...

Place the baking sheets in the oven and bake for 15 minutes. After 15 minutes, rotate the pans (including switching racks). Bake an additional 15 minutes, then rotate again. Bake an additional 5-10 minutes, or until chips are brown and feel slightly crisp. Some chips might crisp up earlier than others—remove those as they finish.

Place the vegetable slices in a large bowl,...

Place the vegetable slices in a large bowl, add in enough oil to lightly coat all slices, and toss to coat. Make sure all sides of each slice are well-coated.

Place the chips in one layer on the...

Place the chips in one layer on the prepared baking sheets. Sprinkle lightly with the sea salt.

A mix of salty potato chips and chocolate chips gives these shortbread cookies a playful, sweet and savory appeal. Adapted from Shauna Sever’s cookbook, “Midwest Made,” these cookies taste best one day after baking, when the flavors have had a chance to meld. They will last for 3 to 4 days stored airtight at room temperature. Bring them to your next bake sale and watch them sell out in a flash. If you don’t have European-style cultured butter on hand, regular unsalted butter will also work.

Potato Chip-Chocolate Chip Cookies

unsalted European-style cultured butter, at room temperature

vanilla extract

fine sea salt

(packed) cup 110 grams light brown sugar

confectioners’ sugar

unbleached all-purpose flour

semisweet chocolate chips

sugar

Place a rack in the center of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla and salt on medium-high speed until creamy, about 1 minute. Add brown sugar and confectioners’ sugar and beat until fluffy, about 2 minutes more. Scrape down sides of the bowl with a rubber spatula, then add flour. Mix on low speed until a smooth dough forms. Add 1 cup/95 grams crushed potato chips and all the chocolate chips, then beat until blended.

On a work surface, spread about half the remaining crushed potato chips out into a 10-by-12-inch rectangle. Turn dough out onto chips and pat it somewhat flat. Cover surface of dough with parchment paper or plastic wrap. Using a rolling pin, roll dough into a 7-by-11-inch rectangle (about 1/2-inch thick). Remove parchment or plastic.

In a small bowl, beat egg, granulated sugar and 1 tablespoon water until very smooth. Lightly brush surface of dough with egg wash, then sprinkle evenly with remaining crushed potato chips. Roll the rolling pin over the top of dough to encourage chips to adhere. Use a bench scraper or knife to cut dough into 4 dozen 1 1/4-inch-square cookies. Transfer cookies with bench scraper or small offset spatula to the prepared baking sheets, spacing them about 1 1/2 inches apart.

Bake 1 sheet of cookies at a time until set and golden, about 15 minutes. Let cookies cool for 3 minutes on the baking sheets before transferring them to a wire rack to cool completely. They will crisp up as they cool.

This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms — along with celery, onions, peas and parsley — makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe’s pièce de résistance is the potato chip topping.

Tuna Noodle Casserole

unsalted butter,

Kosher salt and black pepper

(12-ounce) bag dried egg noodles or other shaped pasta

celery (about 4 ribs)

yellow

mushrooms (preferably cremini),

capers,

garlic cloves, minced

all-purpose flour

stock

half-and-half cream

dry sherry

(5- tuna

peas

parsley,

plain, salted potato chips, crushed

Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.

Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.

Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.

Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.

Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

This simple snack is a slightly fancier version of the time-honored practice of topping potato chips with sour cream and caviar. Here, the sour cream gets zipped up with scallions, chives and white pepper and the caviar — preferably bright orange beads of salmon roe — glow like jewels on top. One of the easiest hors d’oeuvres to put together, it’s also one of the most festive.

Caviar Sour Cream Dip With Potato Chips

sour cream

chives

white pepper

Kosher salt,

salmon roe

Potato chips,

Celery sticks,

In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).

Spoon caviar on top and serve with potato chips and celery sticks.

Here's a delicious and <strong>easy Sour Cream Chip Dip recipe</strong> for your next party, get-together, or game day. It uses a full 16-ounce container of sour cream, plus four simple ingredients that you probably have in your pantry.

Homemade Sour Cream Chip Dip Recipe

onion

dill weed

parsley

garlic salt

In a bowl, combine all ingredients until well blended. Chill in the refrigerator for at least an hour, but preferably 2 hours or more. Serve with potato chips or cut veggies. Store in an airtight container in the refrigerator for up to 5-7 days.

I just pinned your dip, I just love this recipe and it will be perfect for the big Game Day!  Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen

Oh I wish I'd had this recipe last weekend. I ended up purchasing a dip from our local supermarket, which I hate to do. I'll have to pin this for next time.

best chip dip ever! was watching tv and craving it. i haven't had it since the 80's! can't wait until i can get the ingredients. just yummy...

Although I made a single small batch due to a late night craving-this was Delish! I didn’t measure the ingredients, kind of eye balled! I also added hot sauce for a slight kick and voila!! So good!

I just did this in a smaller scale but used basil leaves and garlic powder instead of the parsley, dill and garlic salt. If mine was that good I can only imagine how good this one is!

I made this dip last week and making it again today. I loved this receipe.
Thank you.

Potato Chip Cookies are absolutely heavenly! These irresistible cookies make a believer out of everyone! No one can guess that they have potato chips in the batter, but once they taste one, they want another. We make them almost every year for the Christmas holidays. Potato chips in sugar cookies really work, as you'll see if you give this spectacular cookie a try!

Potato Chip Cookies

unsalted butter (softened (1 3/4 cups))

UNBLEACHED all-purpose flour (bleached flour toughens cookies)

This is not the classic, cream-of-something soup tuna casserole you may be familiar with. It’s based on a recipe for a <a href="https://cooking.nytimes.com/recipes/1018315-breton-tuna-and-white-bean-gratin">Breton tuna and white bean gratin</a> from the food writer <a href="https://www.nytimes.com/2016/09/28/dining/diana-henry-simple-cookbook.html">Diana Henry’s</a> cookbook, “Simple” (Mitchell Beazley, 2016). Several steps were eliminated, and an essential potato chip topping was added, which may put it squarely into tuna casserole territory. But you can call it whatever you like. (This recipe is part of the <a href="https://www.nytimes.com/column/from-the-pantry">From the Pantry</a> series, started in the days after the coronavirus lockdown.)

One-Pan Tuna-White Bean Casserole

onion, 2 shallots, 4 scallions

olive oil

red-pepper flakes

kosher salt

garlic cloves, sliced

rosemary

anchovy

white beans, drained and rinsed

white wine,

milk

tuna

chopped fresh herbs or

lemon

cheese

potato chips, crushed

butter,

Lemon juice,

Heat oven to 350 degrees. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes.

Add red-pepper flakes, salt and garlic cloves. Throw in the rosemary sprig, if using. Add anchovy fillets, if using. Cook for another 2 minutes, until the garlic is slightly golden and very fragrant.

Add the white beans and the wine. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.

Now, add the milk and the tuna. If you have the oil-packed kind, add the oil. If you have the water-packed kind, drain them, and drizzle in more olive oil.

Mash the tuna into the beans, leaving it a little chunky. Mix in the herbs, lemon zest and add lots of black pepper. Finally, mix in 2 to 4 tablespoons of any kind of grated cheese. Taste and add more salt and pepper if needed.

Spread the mixture evenly in the skillet, and top it with potato chips. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with little nuggets of butter.

Bake until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler. Finish with lemon juice.

This recipe, adapted from the cookbook “The Family Meal: Home Cooking With Ferran Adrià” (Phaidon, 2011), is a study in simplicity. The chef of <a href="https://www.nytimes.com/2003/08/10/magazine/a-laboratory-of-taste.html">El Bulli</a>, the famous Spanish restaurant, Mr. Adrià created an omelet reminiscent of a <a href="https://cooking.nytimes.com/recipes/8849-spanish-tortilla">Spanish tortilla</a> that comes together in minutes using only eggs, salted potato chips and olive oil. As with any recipe calling for just a few ingredients, quality truly matters here, so opt for the best potato chips, the finest olive oil and the freshest eggs. There’s no need to season the dish with salt, Mr. Adrià advises, since the chips are already salted, but serving the omelet with salt and pepper adds nuance. If you like, add finely sliced chives, a handful of grated Manchego or perhaps a pinch of piment d’Espelette or paprika like a true tortilla Española.

Ferran Adrià’s Potato Chip Omelet

eggs

potato chips (about 6 cups)

Kosher salt and black pepper,

Crack the eggs into a medium bowl and whisk vigorously until frothy and lightened in color, about 4 minutes. (If you have a balloon whisk, now is the time to use it: It will aerate better than a standard whisk, and should take half the time and effort. Either way, your arm will burn by the end of this, but a fluffy, puffy omelet will be your reward.)

Add 1 tablespoon oil to a 10-inch nonstick skillet and heat over medium.

Add the chips to the eggs. Using a plastic spatula, gently fold a few times to ensure chips are coated. Let the chips soak for 1 minute.

Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelet from the sides of the pan.

After the bottom of the omelet is just about set — it should barely take on color but the top isn’t completely set — 3 to 4 minutes, cover the omelet with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.

Add the remaining 1 tablespoon oil to the skillet, then carefully slide the omelet from the plate, uncooked-side-down, into the pan and cook for about 2 minutes. Slide the omelet onto a plate, slice and serve immediately.

This snack is ADDICTIVE. Plus the addition of crispy radishes give it serious potato chip vibes. It's ready with almost zero work, just toss in your spices, put on a baking sheet and you are good to go!

Crispy Chickpeas and Radish Chips with Fennel

radishes (thinly sliced)

chickpeas

tsp kosher salt

pepper

thyme

fennel seeds

Preheat your oven to 375F.

In a large bowl, toss together your chickpeas, olive oil and spices, feel free to take a smell of the delicious deliciousness.

On a parchment lined baking sheet, spread out your mixture in one thin layer, making sure not to overcrowd the vegetables.

Roast for 45-55 minutes or until crispy.

Serve immediately, and you can store in an airtight container for up to 5 days.

Inspired by Iranians’ love affair with pickles and fresh herbs, this tuna salad combines the crunch and tang of dill pickles with a mix of herbs. The cheerful addition of potato chips celebrates relaxed summer lunches — and tastes great any time of year. Ciabatta rolls and classic salted chips are especially good here, but you can use your favorite loaves and chips, or skip the bread and just serve the tuna salad with chips for scooping. 

Tuna Salad Sandwiches

mayonnaise

sour dill pickles (from 2 small)

celery stalk, finely chopped

green onion, finely chopped

dill dill

lemon juice

Diamond Crystal kosher salt

black pepper

ciabatta sandwich rolls,

Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed.The tuna salad will keep in an airtight container in the refrigerator for up to three days.

Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve. 

Ruffles Rice Krispie Treats, this salty sweet dessert comes together in 5 minutes for a great tasting no-bake snack! A quick &amp; easy recipe.

Ruffled Rice Krispie Treats

butter

marshmallows (1 pound)

puffed rice cereal

potato chips (Ruffles brand, broken (not crushed))

Measure all your ingredients before you start.

Spray a 9x-13-inch baking pan with non-stick spray or line with waxed paper, parchment paper, or aluminum foil (sprayed with non-stick spray.)

In a large heavy bottom pot (You&#039;ll need a soup pot or large Dutch oven) over medium-low heat, melt the butter.

Add the marshmallows and stir until they are almost completely melted. I like to leave some not completely melted. Stir in the vanilla.

Add the cereal and potato chips to the pot and stir well with a large spatula until the marshmallow and butter mixture covers all the cereal and chips.

Immediately pour and press into your prepared pan. Allow to cool before cutting.

Store in an airtight container on the countertop.

Tuna Casserole

fusilli

onions,

celery, chopped

horseradish

(10 ounces each) of condensed cream of celery

garlic powder

Black pepper

sharp Cheddar cheese, grated

Preheat the oven to 350 degrees. Cook the fusilli in well-salted water until al dente and drain.

Combine the onions and celery with 2 tablespoons of water and microwave about 7 minutes, until the vegetables are soft.

In a large bowl, combine the tuna, horseradish, mushrooms, condensed soup, garlic powder and the onions and celery. Add the pasta and black pepper to taste and mix thoroughly. Pour into a 1 1/2-quart casserole. Top with the grated Cheddar, and then the chips.

Bake for 35 to 40 minutes, until the contents are bubbling and the chips are golden brown.

Crispy and perfectly seasoned Air Fryer Potato Chips are a quick and easy dish, perfect for a crowd!

Air Fryer Potato Chips

potatoes

salt & seasonings

Scrub potatoes and thinly slice into ⅛&quot; slices using a mandolin.

Place potato slices in a bowl of cold water and let soak 15-30 minutes. Drain well and dab dry with a towel.

Preheat air fryer to 370°F. Toss potatoes with oil and season with salt to taste.

Add potatoes to the air fryer and cook 10 minutes. Toss and continue to cook an additional 12-17 minutes stirring and tossing every few minutes or so.

Once the potatoes begin to crisp, remove the browned potatoes so they don&#039;t burn. Continue cooking until all chips are crisp and browned.

Delicious, fat-free potato chips made in the microwave. A super easy, delicious, and crunchy snack that satisfies those junk food cravings without the guilt.

Five Minute Fat Free Microwave Potato Chips

potato

Slice potato with a mandoline slicer on the thinnest setting. If you don&#8217;t have a mandoline slicer you can use a knife, just try and keep the slices around 1/8 of an inch.

Arrange potato slices on parchment paper so that they do not overlap.

Microwave potato slices for 4-5 minutes or until the slices begin to turn brown. (If you are using thicker slices, microwave 5-6 minutes then cook for another 4 minutes or until the potatoes start to brown.)

Remove from microwave, let cool and ENJOY!

Shane,
This is a super simple lovely recipe. With much time at home and with children, the need for snacks is  ever present. Thanks!

Nan, my favorite potatoes to use are russet. I think any potato except for sweet potato would work. But, I've had the most success with the russets. Hope you enjoy. Let me know how they turn out. Peace.

Thank you, Nan! If you made the chips and like them I'd appreciate you ranking them. It helps me and others on google:) Let me know if you ever have any questions. Peace.

This guy is the real deal. All the recipes are realistic and delicious. I so appreciate the advice to get to fat free and no meat.  So many sites are one or the other and you have to wing it to get both. Keep the ideas coming and thank you.

Absolutely incredible! I made these tonight and my husband and I LOVED them...so excited to be able to quickly whip up a batch of oil-free chips! Brilliant!!! Thank you so much!

Incredibly delicious. Fast, easy, &amp; tasty, just what everyone wants! Thank you for sharing your amazing recipes!

Love the flavor and ease. However, I had problems getting done in five minutes... 1/8” on mandolin slicer as suggested. Any suggestions?

You rock!  My husband and l love, love, LOVE these - and many more of your recipes. Can’t wait to try more!!,
PS - any chance you could monkey around with the sweet potatoes to get a doable recipe for them?

I have made these many times and they always amaze people.  My husband says “they have a real potato taste”.  So thank you for this and for all you do.  I love your recipes and the”simple” is the best part.  One question about the nutrition info, why is the calorie count so high if it’s just one potato?  Thanks again.

Had to make these to see if they really were 'ALL THAT".   The answer is YUP!  Cannot believe how good these chips are, and even better is how easy they are to make.  I actually shorted out my microwave because I made too many batches for friends that were coming over.  It recuperated, but it took a while.
Microwave cooking times vary my perfect time was 7 min.  We served with homemade vegan onion dip

Top 25 potato chips recipes from across the web

The most viewed potato chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 25 potato chips recipes from across the web

The most viewed potato chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Baked Vegetable Chips

Potato Chip-Chocolate Chip Cookies

Tuna Noodle Casserole

Caviar Sour Cream Dip With Potato C...

Homemade Sour Cream Chip Dip Recipe

Potato Chip Cookies

One-Pan Tuna-White Bean Casserole

Ferran Adrià’s Potato Chip Omelet

Crispy Chickpeas and Radish Chips w...

Tuna Salad Sandwiches

Ruffled Rice Krispie Treats

Tuna Casserole

Air Fryer Potato Chips

Five Minute Fat Free Microwave Pota...

This Buffalo Wing-Nachos-Potato Chi...

How To Make Potato Chips In The Mic...

Tuna Crunch Sandwiches

Charred Scallion Dip With Lemon and...

Potato Chips: the best recipe for c...

Easy Homemade Ranch Dip Recipe (3 I...

Air Fryer Potato Chips

Potato Chips Recipe | Potato Wafers

Air fryer chips recipe

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Salt and Pepper Chips

The most viewed potato chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine