Recipes for National Potato Chip Day
Instead of throwing away left over chips in the bag, why not cook with them? Chef Jill Aker Ray shows three delicious ways to cook with potato chips on the Charlotte Today Show/WCNC.
Salt and Vinegar Chip Crusted Cod
4, 4 oz pieces cod fish
1 cup Cape Cod salt and vinegar chips
1/4 cup nonfat Greek Yogurt (plain)
1tbsp dill or sweet pickles-chopped
1/2 tbsp stone ground mustard
Salt and pepper to taste
1tsp lemon juice
Preheat oven to 400 degrees. Place fish on sprayed rack above baking dish. Spray with cooking spray. Place cod on sprayed rack, sprinkle with seasonings.
Cover fish evenly with mayo, yogurt, mustard, pickle combo.
Crush potato chips in food processor or in ziplock bag.
Spread over fish and press into mayo mixture to coat and stick.
Bake in 400 degree oven for 12 to 15 minutes until cooked and crunchy coating.
Potato Chip Cookies
2 cups butter, softened
1 cup white or brown sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 1/2 cups crushed salted potato chips
Preheat oven to 350 degrees F
Grease baking sheets or use silicone baking sheet or parchment paper
Mash the butter, sugar, and vanilla extract together in a bowl until creamy and well combined; mix in the flour a little at a time.
Gently fold in the potato chips.
Drop dough onto the prepared baking sheets by teaspoonful.
Bake in the preheated oven until the edges are golden brown, about 15 minutes.
Remove cookies from sheets immediately and cool on wire racks.
BBQ Chip Chicken Fingers
1 cup buttermilk ranch dressing
1 package (12 ounces)bbq potato chips, crushed
2 pounds boneless skinless chicken breasts, cut
into 1-inch strips
1/4 cup butter, melted
barbecue sauce or ranch dressing for dipping
In a shallow bowl, place ranch dressing
Place crushed potato chips in another shallow bowl. Dip chicken strips in ranch, then coat with potato chips.
Place in a greased 15x10x1-in. baking pan.
Drizzle with butter.
Bake at 400° for 20-22 minutes or until chicken is no longer pink. Serve with dipping sauce
Freeze option: Transfer cooled chicken strips to an airtight container; freeze. To use, reheat chicken strips in a greased 15x10x1-in. baking pan in a preheated 400° oven until crisp and heated through.