Potato Chip Crunchies Recipes

POTATO CHIP CRUSTED FISH

Steps:

• Line a baking pan with foil and spray with nonstick spray
• Preheat oven to 450 degrees F
• Cut fish into strips. Season with salt and pepper
• Pour buttermilk in a shallow bowl. Add the garlic powder and paprika. Mix
• Place the crushed chips and bread crumbs in another bowl. Mix with a fork until combined
• Place the fish into the buttermilk. Tap on the sides of the bowl to remove excess liquid and place the pieces in the crushed chips
• Cover the pieces with the crushed chips and tap the sides of the bowl carefully to remove excess breading
• Place the breaded fish on the sheet pan
• Spray the tops with nonstick spray
• Bake for 11-12 minutes or until the fish is cooked throughly and is crunchy
• Remove from the oven, let it rest for 1-2 minutes and place on a platter. Squeeze lemon juice on top (optional)
• Mix all the ingredients together in a bowl. Check for seasoning and add more if needed
• Enjoy!

POTATO CHIP CRUNCHIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and 1 cup potato chips. , Drop by tablespoonfuls 1-1/2 in. apart onto ungreased baking sheets. Flatten with a fork. If desired, top cookies with additional chips., Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

POTATO CHIP POTATO SALAD

Steps:

• Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat, then immediately reduce the heat to a gentle simmer and cook until the potatoes are tender, about 10 minutes.
• Meanwhile, mix the celery and onions in a bowl, then season with salt and set aside.
• In a medium bowl, combine the mayonnaise, relish, mustard, parsley and pepper to taste. Combine the celery mixture with the mayo mixture. Let this dressing sit for 20 minutes while the potatoes are cooking so the flavors can marry.
• Drain the potatoes and transfer to a large bowl. Immediately add the vinegar and toss gently using a rubber spatula so the potatoes absorb all that vinegar flavor.
• While the potatoes are still warm, add the dressing and gently fold to combine. Adjust the seasonings.
• Spread half of the potato salad in an 8-inch square baking dish. Top each quadrant of the potato salad with 1 cup of each flavor potato chip so you have a different flavor in each quadrant. Plop the remaining potato salad over each quadrant. Lightly spread with the back of a large spoon. Top each quadrant with the remaining crushed chips and serve immediately.

POTATO CHIP CRUNCHIES

Steps:

• In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Gradually add flour. Fold in the potato chips and pecans. Drop by tablespoonfuls 1-1/2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350 degrees F for 12-14 minutes or until golden brown. Remove to wire racks to cool.

HOMESTYLE POTATO CHIPS

Steps:

• Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
• Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

POTATO CHIP AND PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour; beat just until combined. Stir in potato chips and nuts. Cover and refrigerate for 1 hour., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

POTATO CHIP CRUNCHIES

Steps:

• In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Gradually add flour. Fold in the potato chips and pecans. Drop by tablespoonfuls 1-1/2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350 degrees F for 12-14 minutes or until golden brown. Remove to wire racks to cool.