Shake those salty crumbs off your fingers and pay attention, because we’ve got some new ways to cook with our favorite crunchers! We hope you’re ready, because these recipes are All That... and a Bag of Chips!
Potato Chip Quiche
1 tablespoons extra-virgin olive oil
1 shallot, sliced thinly
8 large eggs
3/4 cup grated Pecorino Romano cheese
1 tablespoon rosemary
3/4 cup potato chips
Salt and pepper
1. Preheat the broiler. In a skillet over medium heat, heat up the olive oil, then add the shallots and cook for about 5 minutes or until they’re soft.
2. While the shallots are heating, whisk the eggs in a large bowl. Then add half a cup of cheese, the rosemary and potato chips. Be sure to save some chips as a topping. Then, season it with salt and pepper.
3. Add the egg mixture to the skillet and stir while cooking until the bottom begins to set. Then once cooked, sprinkle the top with the remaining chips and cheese. Broil until puffed and set in the middle before serving.
Potato Chip Fish
2 6-oz fish fillets (white fish works well for this)
1/4 teaspoon Kosher salt
2 teaspoons mayonnaise
1/2 cup potato chips (salt and vinegar chips add extra flavor)
1. Preheat oven to 400F.
2. Spread out the fish on a baking sheet lined with parchment paper. Then, sprinkle with salt and once salted, brush with mayonnaise.
3. Crush the chips and cover the fillets completely. You may want to pat them in with your hands or a spoon. Bake for 15 minutes or until the fish flakes easily with a fork.
Potato Chip Chocolate Pie
1 box pie crust
5 cups potato chips
5 tablespoons unsalted butter (melted)
1/4 cup all-purpose flour
1-1/2 cup evaporated milk
2 large egg yolks
2 cups semi-sweet chocolate chips
1/2 cup chopped pistachios
1. Preheat oven to 350 degrees.
2. Put potato chips in a food processor, working until you’re left with 1 cup of fine crumbs. Make sure to save leftover chips as a topping!
3. Mix the chip crumbs with flour and butter, then press into the bottom and sides of a baking pan. (9-inch pan is ideal.)
4. Bake the crust for 10 minutes or until golden, then let cool for 20 minutes.
5. Whisk the evaporated milk and egg yolks in a saucepan, then heat over medium-low heat. Stir the mixture nonstop until it is very hot and thickened, but do not let it boil. Then, take off the heat and mix in the chocolate until the mixture is completely smooth and melted.
6. Next, add the chocolatey mixture to the crust. Top it with the pistachios and some crumbled up chips. Put in the fridge until firm (about 3 hours), and top it with whipped topping, a pistachio and a full chip for garnish.