Make Award 
Winning Chips


  • Potato-chip crusted dolphin sandwiches

  • Potato Chip Chicken (12 servings)

  • Patriotic Potato Chip & Pretzel Pie (12 servings)

  • Patriotic Chip Peanut Champs (Makes 6 dozen cookies)

  • Stars and Stripes Munch Mix (8-10 servings)

  • Chocolate Dipped Chips (8 servings)

  • Crunchy Tuna Sandwiches

  • Championship Chip Cookies (Makes 5 dozen)

  • Chip Off The Old (chocolate) Block Chips On Father's Day, Dad will love this salty-sweet combination.

  • Snack Attack Chip Fudge

  • Chipper Chip Cookies Makes approximately 2 dozen cookies.

  • Crunchy Mexican Ice-cream Balls

  • Tuna Chip Casserole

  • Potato Chip Cookies

  • Potato Chip Meatballs in Creamy Mushroom Gravy Recipe





Potato-chip crusted dolphin sandwiches

For the batter:

8 large eggs
¾ cup finely grated parmesan cheese
¼ teaspoon kosher salt
¼ teaspoon ground white pepper
1 cup fresh flat-leaf parsley, chopped


For the fish:

Oil for frying
6 6-ounce mahi-mahi filets (you can use other kinds of fish)
6 cups crushed potato chips


Sandwich accessories:

6 Kaiser rolls
6 thin slices of onion
6 slices of tomato
6 leaves of green lettuce
Tartar sauce
Lemon wedges


Heat oil in a deep fryer or in a heavy pot (about 4 inches of oil) to 375 degrees. Remember: if the oil is too hot, your food will burn on the outside and not cook insisde; if oil is not hot enough, food won't crisp up and will be greasy.


Whisk the eggs, parmesan, salt, pepper and parsley together in a large bowl. If filets are thick, butterfly them so they’ll cook all the way through without the crust getting too dark. Fill one pan with flour and another with crushed potato chips.


Dredge fish, one filet at a time, first in the flour and then in the egg batter (letting excess batter drip back into the bowl). Then lay the filets in the pan of chips, pressing and turning to coat evenly. It's best to use the one-wet-hand/one-dry-hand method of dredging.


Carefully slip the fish into the oil and fry until it floats to the surface, is golden brown and cooked through, about 3 to 4 minutes. Transfer the fish to paper towels to drain.


Place fish on rolls and garnish with onion, tomato, lettuce, tartar sauce and lemon. Makes six sandwiches.


Potato Chip Chicken (12 servings)

1 20-ounce bag regular salted potato chips, crushed
1 16-ounce container of sour cream
2 ½ pounds chicken tenderloins
1 can cooking spray (butter flavored)
1 tablespoon garlic powder/granulated garlic
½ cup butter (1 stick)
Salsa (optional)


Preheat oven to 450°F. Place sour cream in a medium bowl. Dip chicken tenderloins in sour cream, then coat with potato chips. Place coated chicken on greased cookie sheet. Bake chicken 5 minutes, then reduce heat to 375°F. and bake 10-12 minutes. While chicken is baking, melt butter; add garlic powder. Return oven to 450°F. and brush garlic butter over each piece of chicken and bake for an additional 5 minutes or until chicken is golden brown. Serve with salsa if desired


Patriotic Potato Chip & Pretzel Pie (12 servings)

For Pie Crust:

2 cups flour
2 cups potato chips, crushed
2 tablespoons granulated or brown sugar
½ cup shortening
4-6 tablespoons cold water


In a medium bowl, mix flour, potato chips and sugar. Mix in 1 tablespoon of shortening at a time with a fork until thoroughly mixed. Stir in water until well-mixed. In a 12x8 inch baking dish, press mixture evenly to coat bottom and sides of dish. (Don't let the mix gather in the corners. More bare spots on the bottom are better than on the side.) Bake at 425°F. for 20 minutes. Check the last few minutes so pie doesn't burn. Remove pie from oven and let cool.


For Pie Filling:

1 gallon vanilla ice cream
1 quart fresh strawberries, sliced
1 pint fresh blueberries
2 tablespoons corn syrup
1 package pretzel sticks


Let ice cream soften in a large bowl out of the package. Blend together with fork until it is smooth but not liquidity. Spread the softened ice cream on top of the cooled pie crust. Refreeze the ice cream and pie crust for at least 30 minutes. While ice cream is refreezing, cut up the strawberries into 5-6 slices each and mix with corn syrup in a pour able container. Remove ice cream from freezer and decorate in the shape of a flag. Use pretzel sticks to outline the strips on the flag. Blueberries are stars and the strawberry mix can be poured into every other stripe. Place red on top and bottom and 13 stripes if you can. Keep in freezer for at least one hour before serving. Just cut and serve from the same dish.


Patriotic Chip Peanut Champs (Makes 6 dozen cookies)

2 sticks butter or margarine
¼ cup cola
2 eggs
1 ½ cups sugar
½ cup brown sugar
2 teaspoons vanilla
1 teaspoon baking soda
3 cups flour
2 cups salted peanuts
1½ cups crushed potato chips


Preheat oven to 350°F. Combine first seven ingredients and cream well. Add flour gradually and beat well. Fold in potato chips and peanuts. Spoon a teaspoon size of batter onto cookie sheet. Bake 10-15 minutes or until lightly browned. Remove to wire rack to cool.


Stars and Stripes Munch Mix (8-10 servings)

1 14-ounce bag potato chips
1 7-ounce bag stick pretzels
1 3.25-ounce can macadamia nuts
3 tablespoons butter
1 tablespoon peanut butter
2 teaspoons ground cinnamon
1 teaspoon sesame oil


Preheat oven at 350°F. In a large pan, mix potato chips, pretzels and macadamia nuts together. Over low heat, melt butter, sesame oil, peanut butter and cinnamon. Stir well. When completely mixed and melted, drizzle over potato chip mixture. Bake for 10 minutes.


Chocolate Dipped Chips (8 servings)

1 14-ounce package potato chips
3 packages
chocolate-flavored almond bark


Melt chocolate bark in microwave, then dip tip of chip into warm chocolate. Ridged potato chips work well. Handle carefully so chips don't break. Let set until chocolate hardens.


Crunchy Tuna Sandwiches You will never eat a mushy, soggy sandwich again.

1 6-1/2 oz can tuna
1 tablespoon mayonnaise
1 small tomato, diced
1 teaspoon vinegar
2 - 4 slices of bread (depending on how thick you like your sandwiches. Use whole wheat bread for added fiber and nutrients.)
1 handful potato chips

Mix together tuna, mayonnaise, tomato, and vinegar. Spread on bread to make a sandwich. Pack sandwich and chips separately; add chips to your sandwich immediately before eating to preserve the crunch.


Championship Chip Cookies (Makes 5 dozen)

5 cups crushed potato chips (measure after crushing)
1 cup brown sugar, firmly packed
1 cup granulated sugar
2 eggs, slightly beaten
1 cup milk
2 teaspoons vanilla extract
2 cups flour
3 teaspoons baking powder
1 cup chopped peanuts


Pre-heat oven to 350° F. Combine the first six ingredients and mix well. Sift together the flour and baking powder, add to potato chip mixture and mix well. Stir in peanuts. Drop mixture by teaspoons onto a greased cookie sheet, allowing space for cookies to spread. Bake 10-15 minutes (or until lightly browned).


Chip Off The Old (chocolate) Block Chips On Father's Day, 
Dad will love this salty-sweet combination.

1 1 lb. bag chocolate chips (dark or semi-sweet)
1 1 lb. bag heavy rippled potato chips (salted or unsalted)

Using a double boiler, melt chocolate chips. With tongs, gently dunk chips into chocolate, and lay on wax paper. Let harden. Serve or store in airtight container.


Snack Attack Chip Fudge

2 1-lb. packages semi-sweet chocolate chips
1 15 oz. can sweetened condensed milk
1 teaspoon vanilla
1/8 teaspoon salt
1 cup potato chips, finely crushed

Melt chocolate in the top of a double boiler. Add the sweetened condensed milk and stir until well-blended. Remove from heat. Add vanilla, salt and potato chips. Pour into greased pan. Chill for several hours. When firm, cut into squares.


Chipper Chip CookiesMakes approximately 2 dozen cookies.

½ cup (1 stick) butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 egg
½ teaspoon vanilla
½ cup flour
½ teaspoon baking soda
1 cup oatmeal
1 cup crumbled potato chips (about 3 large handfuls broken into 1/4" to 3/4" pieces)
¾ cup chocolate chips


Cream together butter and sugar until smooth. Add egg and vanilla and mix until thoroughly blended. Mix in flour and baking soda, making sure no lumps remain. With a large spoon (NOT an electric mixer), stir in oatmeal, crumbled potato chips and chocolate chips.


Drop dough by rounded teaspoonful onto ungreased baking sheet (leaving approximately 2 inches between cookies). Bake at 350° degrees for 8-12 minutes. Cool on cookie sheet for 2 minutes, then remove to cooling rack.


Crunchy Mexican Ice-cream Balls

2 cups crushed potato chips
1 cup flaked coconut
1 teaspoon cinnamon
2 pints ice cream (chocolate, toasted pecan, or coffee flavor)
½ cup honey
Whip cream


Tuna Chip Casserole

1 (6 ½ ounce) can tuna, drained
1 (10 ¾ ounce) can cream of mushroom soup
¾ cup milk
1 cup crushed potato chips


How to make Tuna Chip Casserole

Break chunks of tuna into a bowl.
Stir in soup and milk.
Add ¾ cup crushed potato chips.
Mix well.
Pour into greased baking dish.
Sprinkle the remaining chips over top.

Potato Chip Cookies

3 dozen cookies
2 ½ cups crushed potato chips* (measure after crushing)
½ cup light brown sugar, firmly packed
¼ cup white sugar
1 egg
¼ cup milk
1 teaspoon vanilla extract
1 cup flour
1 ½ teaspoons baking powder
½ cup chopped pecans or roasted peanuts


Combine the sugars, egg, milk and vanilla and whisk together to combine in a medium mixing bowl. In a small bowl, stir together the flour and baking powder to combine. Add dry ingredients to batter then mix in the potato chips and nuts. Drop by teaspoonfuls onto a greased baking sheet (or parchment lined sheet) allowing space for the cookies to spread. Bake at 375° for 10 to 15 minutes, or until lightly browned.


* I use Jiminy's potato chips because they are thin, crispy and very salty. Other chips may work well too, but I've always used jiminy's. You can now get Jiminy's with no trans-fat and while I couldn't work out exactly how much fat and calories are in 2 ½ cups of potato chip crumbles, there is no addition added fat in the recipe (other than what is in the egg and milk).


Potato Chip Meatballs in Creamy Mushroom Gravy Recipe

Dry onion soup mix gives rich flavor to the meatballs while crushed potato chips make a great filler. With a creamy mushroom gravy, these meatballs may be served as an entree over buttered noodles or as a party appetizer.


Prep Time: 15 minutes

Cook Time: 25 minutes



1-½ pounds ground beef (preferably ground chuck)
1 envelope dry onion soup mix
½ tsp ground allspice
½ cup crushed potato chips
2 cloves garlic, pressed
½ tsp dried oregano
4 ounces evaporated milk (not sweetened condensed)
1 tsp olive oil
2 Tbsp butter
16 ounces mushrooms, sliced
½ tsp salt
2 Tbsp flour
1-¾ cups beef broth
½ cup heavy cream
Freshly ground pepper to taste
Chopped parsley for garnish



Combine ground beef, onion soup mix, allspice, crushed potato chips, garlic, oregano, and evaporated milk. Form into meatballs about the diameter of a quarter.


Heat a large, deep, heavy skillet over medium heat. Coat the bottom with olive oil. When oil begins to shimmer, add meatballs and lightly brown. You may need to do this in batches. Set aside meatballs.


In the same skillet, melt butter. Add sliced mushrooms and sprinkle with salt. Saute mushrooms until soft and lightly browned. Stir in flour and cook one minute, stirring often. Add beef broth and stir, scraping up browned bits from the bottom of the pan, until smooth. Return meatballs to the skillet and simmer gently about 5 minutes until meatballs are cooked through. Stir in cream and return to a simmer, but do not boil.


Serve potato chip meatballs with mushroom gravy over cooked noodles or rice and garnish with chopped parsley.


Yield: 6 to 8 servings



3 x Egg Whites, Large
¼ tsp Salt
1/8 tsp Cream Of Tartar
1 1/3 cup Sugar
1 tsp Vanilla Extract
1 cup Potato Chips, Crushed
1 ½ oz Unsweetend Chocolate
1 cup Milk
1 tsp Flour, Unbleached
¼ tsp Salt
3 x Egg Yolks, Large,Beat Slight
1 tsp Butter
½ tsp Vanilla Extract
½ cup Heavy Cream,Sweeten, Whipped


How to cook :

Preheat oven to 300 degrees F.
Beat egg whites with salt and cream of tartar until foamy.
Add 1 cup of sugar slowly, and beat until meringue stands in very stiff peaks (about 10 to 15 minutes).
Add vanilla and mix thoroughly.
Fold in potato chips.
Cover cookie sheet with unglazed paper (baking parchment or brown paper bag).
Spread meringue on paper in 2 rounds 9 inches in diameter and about 3/4-inch thick.
Bake 45 minutes. Cool. Place chocolate and milk in saucepan.
Cook and stir over medium heat until chocolate is melted.
Beat with electric mixer until blended.
Combine 1/3 cup sugar, flour, and salt.
Add to chocolate mixture slowly, stirring well.
Cook and stir until thick, about 10 to 15 minutes.
Add slightly beaten egg yolks slowly to chocolate mixture, blending well.
Cook for 3 minutes longer, stirring constantly.
Remove from heat. Stir in butter and vanilla.
Cool to room temperature.
Spread cooled chocolate filling on one meringue, then place second meringue on top.
Spread sides with sweetened whipped cream.
Chill until ready to serve, but don't keep in refrigerator mor than a few hours, lest the meringues wilt.
Serve with more whipped cream or vanilla ice cream.



2 cup Mayonnaise
4 tbl Vinegar
4 cup Cabbage, finely shredded
12 ½ oz Tuna in oil, drained and flaked
2/3 cup Carrot, shredded
2/3 cup Red and green bell peppers, chopped
4 tbl Onion, minced
5 cup Potato chips, 6 ½ ounces


How to cook :

In medium bowl, combine mayonnaise and vinegar.
Stir in cabbage, tuna, carrot peppers and onion.
Cover and chill. Just before serving, add slightly crushed potato chips; toss lightly.
Cabbage may be shredded the night before, cover and refrigerate separately.



1 lb Butter, softened
1 cup Sugar
3 cup Flour
1 tsp Vanilla
1 ½ cup Potato chips, crushed


How to cook :

Cream butter and sugar.
Add flour a little at a time.
Add vanilla and potato chips.
Drop by teaspoonfuls on ungreased cookie sheet.
Bake at 350 degrees for 10 minutes.
Let cool before removing from cookie sheet.



2/3 cup Flour
½ tsp Baking powder
¼ tsp Salt
1/3 cup Butter
2 x Eggs, well beaten
2 x Unsweetened chocolate square
1 cup Sugar
1 tsp Vanilla
¾ cup Potato chips, crushed


How to cook :

Sift flour with baking powder and salt.
Melt butter and chocolate.
Beat the eggs well and add sugar gradually, beating well.
Add the chocolate mix and vanilla to eggs and blend.
Add flour and mix well.
Add potato chips. Bake in a lightly greased 8" square pan in a 350 oven for 30-35 minutes.
While warm, cut into squares.