BBQ Chicken Bites

Ingredients

  • 1 lb. boneless chicken breast, cut into 1" cubes
  • 3 bags Tim's All Natural Mesquite Barbeque Potato Chips
  • 1/2 cup bread crumbs
  • 1/4 cup all purpose flour
  • 1/2 cup BBQ sauce

Preparation

  1. Preheat oven to 350°F.
  2. Process Tim's All Natural Mesquite Barbeque Potato Chips in a food processor until chopped fine. Mix with flour and bread crumbs.
  3. Lightly dip chicken in BBQ sauce and and coat in potato chip crumb mixture. Shake off excess potato chip mixture and place chicken on baking sheet.
  4. Bake chicken bites at 350°F for 15-18 minutes or until internal temperature reaches 165°F.
  5. Serve chicken bites hot with your favorite dipping sauce.

Jalapeño Cheddar Chipscuits

Ingredients

  • 1 roll store-bought, large buttermilk biscuits
  • 1 bag Tim's Jalapeño Potato Chips
  • 1/2 cup shredded cheddar cheese

Preparation

  1. Open roll of store-bought buttermilk biscuits and lay out biscuits on cutting board.
  2. Carefully separate each individual biscuit into two equal halves.
  3. In center of one-half biscuit, place several potato chips and 1/2 tablespoon of cheddar cheese. Top with second half of biscuit and press edges together lightly to seal biscuit. Place biscuits on baking sheet.
  4. Bake biscuits according to package instructions.

Potato Chip & Bacon Quiche

Ingredients

  • 1 store-bought pie crust
  • 1/4 cup bacon, cooked
  • 1/4 cup cheddar cheese
  • 1/4 cup grated parmesan cheese
  • 4 eggs
  • 2 cups heavy cream
  • 1/2 tsp. grated nutmeg
  • salt and pepper to taste
  • 1 bag Tim's Jalapeño Potato Chips

Preparation

  1. Preheat oven to 350°F.
  2. Mix eggs with heavy cream, nutmeg salt, pepper, and parmesan cheese.
  3. Chop cooked bacon and spread in bottom of pie shell; top with potato chips and cheddar cheese.
  4. Pour egg mixture over pie filling and bake at 350°F. for approximately 45 minutes, or until center of quiche is set with slight 'jiggle'.
  5. Allow quiche to cool slightly before cutting into wedges.

Potato(Chip) Pancake

Ingredients

  • 2 bags Tim's Sour Cream and Onion Potato Chips
  • 1 cup Miss Butterworth's Complete Pancake Mix
  • 3/4 cups water
  • 1/4 stick of butter
  • OR
  • Enough pancake batter to make approx. 7-9 pancakes according to manufacturer's directions

Preparation

  1. Make pancake batter according to manufacturer's directions.
  2. Crush, by hand, the 2 bags of potato chips and add to prepared pancake batter.
  3. In a medium pan, heat butter until just melted and has slight shimmer. Add potato pancakes in small spoonfuls into the hot butter. Cook until golden on one side, approximately 3 minutes. Flip and cook for same on other side.
  4. Remove from pan and place on paper towels to drain. Sprinkle with Kosher salt and pepper.

Potato Gratin

Ingredients

  • 4 baking potatoes
  • 2 bag of Tim's Cheddar and Sour Cream Potato Chips, coarsely crushed
  • 2 oz. butter
  • 1 cup milk
  • 2 garlic clove
  • 1 can cooked white potato
  • 1/4 cup sour cream
  • 1 bag (12oz.) Birdseye Steamfresh Fresh Frozen Vegetables
  • salt and pepper

Preparation

  1. Preheat oven to 350°F.
  2. Scrub potato under running water to remove dirt. Roast potato in oven for 45 min., or until tender
  3. While potato is baking, cook Steamfresh according to directions on bag.
  4. When potato is done baking, allow to cool slightly. Once cool, split potato long way, and scoop potato out of skins; reserve skins and reserve pulp.
  5. Combine butter, milk, can of potato, garlic clove and reserved pulp in sauce pan, and heat over medium heat. Season with salt and pepper. Cook until mixture comes to a boil, and potatoes are tender (approx. 10 min.).
  6. Season mixture with salt and pepper.
  7. Add potato to mixing bowl and blend until creamy.
  8. Place Steamfresh Vegetable medley into bottom of potato skin. Top with mashed potato mixture. Then sprinkle crushed Snyder of Berlin Cheddar and Sour Cream Potato Chips over top of stuffed potato skin.
  9. Place back into oven for approximately 18 minutes.

Potato Pavé

Ingredients

  • 4 Idaho/Russet potatoes
  • 1/2 cup cream
  • 1/8 tsp. nutmeg
  • 2 bags Snyder of Berlin Kettle Chips
  • 1/4 cup provolone cheese, diced
  • 1/4 cup mozzarella, shredded
  • salt and pepper
  • 1 tbsp. butter

Preparation

  1. Preheat oven to 350°F.
  2. Slice potato on mandolin, very thin
  3. Toss sliced potato with cream, nutmeg, and salt and pepper to taste.
  4. Butter an 8x8 casserole dish and evenly place 1 layer of sliced potato in dish. Open one bag of chips and spread out on sliced potato.
  5. Place a second layer, evenly, of sliced potato over the potato chips, then press down gently.
  6. Pour remaining cream left over from potato into casserole dish, evenly, over the layered potato.
  7. Top with combination of cheeses, cover, and bake in oven 35 minutes. Remove from oven and uncover. Top with crushed chips and return to oven for 8 minutes, until lightly brown.

Pulled Asian Chicken

Ingredients

  • 2 boneless skinless chicken breast
  • 1/2 medium green pepper
  • 1/2 red onion
  • 1/2 medium red pepper
  • 1/2 medium yellow pepper
  • 2 scallions
  • 1 carrot
  • 1 small zucchini
  • 1 bag Tim's Salt and Vinegar Potato Chips


  • Dressing

  • 2.5 oz ginger, fresh
  • 1 shallot, whole
  • 3 garlic cloves
  • 1-3/4 cups sweet chili sauce
  • 1/4 cup sesame oil
  • 1/4 cup Tahini paste
  • 1/2 cup voy sauce
  • 1/2 cup vegetable oil
  • 1 oz rice vinegar
  • cilantro, garnish

Preparation

  1. Mix all ingredients for dressing together in bar boss until smooth and set aside
  2. Slice or shred chicken into small strips; thinly julienne the pepper, onion, zucchini, carrots, and scallion.
  3. Toss all ingredients together to mix; serve on individual potato chip as hors d'oeuvres.

Grilled Zucchini Napoleon

Ingredients

  • 1 medium zucchini
  • 1 bag Tim's Original Potato Chips
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. fresh basil
  • 1 tsp. fresh oregano
  • 1/4 cup grated parmesan cheese
  • 1/4 cup shredded mozzarella
  • salt and pepper

Preparation

  1. Preheat oven to 350°F.
  2. Slice zucchini about 1/4 inch thick, lengthwise. Season zucchini with 1 tbsp. of olive oil, salt and pepper, and grill on medium hot grill until tender, 2-3 minutes per side. Remove to a baking pan.
  3. In a mixing bowl, crush by hand the potato chips, and mix with the remaining olive oil, the basil, oregano, and grated parmesan cheese.
  4. Lay zucchini slices individually on baking sheet, and lightly top with potato chip mixture. Sprinkle mozzarella over each zucchini slice and bake in oven 8-10 minutes, or until cheese is melted.
  5. Remove pan from oven, and with a spatula, layer 4 zucchini slices on top of each other to form Napoleon. Serve as is, or top with tomato sauce.

Loaded Baked Potato Chips

Ingredients

  • Tim's Original or Reduced Fat Potato Chips
  • Extra Sharp Cheddar Cheese
  • Bacon Bits
  • Sliced Scallions
  • Sour Cream

Preparation

  1. Spread Tim's Chips onto baking sheet.
  2. Sprinkle shredded cheese evenly over chips and top with bacon.
  3. Repeat with a second layer.
  4. Bake at 400 degrees for 5 minutes or until cheese is melted.
  5. Top with sliced scallions and a large dollop of sour cream in the center.
  6. Garnish with parsley.

Bacon & Bleu Cheese Chips

Ingredients

  • Tim's Original or Reduced Fat Potato Chips
  • Monterey Jack Shredded Cheese
  • Bleu Cheese Crumbled
  • Pepper Bacon Bits/Crumbles
  • Chipotle Ranch Dressing

Preparation

  1. Spread Tim's Chips onto baking sheet.
  2. Sprinkle shredded cheese evenly over chips and top with bacon.
  3. Repeat with a second layer.
  4. Bake at 400 degrees for 5 minutes or until cheese is melted.
  5. Top with parsley and chipotle ranch dressing.

Chicken Caesar Chips

Ingredients

  • Tim's Original or Reduced Fat Potato Chips
  • Monterey Jack Shredded Cheese
  • Grilled Chicken Breast – cubed
  • Parmesan Cheesed Shredded
  • Sliced Black Olives
  • Caesar Dressing

Preparation

  1. Spread Tim's Chips onto baking sheet.
  2. Sprinkle with toppings.
  3. Repeat with a second layer.
  4. Bake at 400 degrees for 5 minutes or until cheese is melted.
  5. Garnish with parsley, black olives, pimientos and fresh ground pepper.

Philly Cheese Steak Chips

Ingredients

  • Tim's Original or Reduced Fat Potato Chips
  • Pastrami – deli style sliced into strips
  • Onion, Red and Green Peppers – cubed
  • Cheddar Cheese Sauce
  • Sour Cream

Preparation

  1. Spread Tim's Chips onto baking sheet.
  2. Top with meat and veggies.
  3. Pour cheese sauce over the top.
  4. Bake at 400 degrees for 5 minutes.
  5. Garnish with sour cream.

Potato Chip Crusted Halibut

Chef John Howie,
Seastar Restaurant and Raw Bar


Makes 1 serving


Ingredients

  • 3/4 cup crushed HAWAIIAN® Original Flavor Potato Chips
  • 1 tablespoon toasted dried garlic or garlic granules
  • 1 (6-ounce) halibut steak or filet
  • 1/4 teaspoon lemon juice
  • 1-1/4 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 cups washed and dried baby arugula leaves
  • 1/2 cup blanched and stemmed haricots verts (French green beans)
  • 1 watermelon radish or 2 regular radishes, stemmed and sliced thin
  • 1/4 red onion, cut in julienne slices
  • 1 to 2 heirloom tomatoes, sliced thin
  • Lemon Thyme Vinaigrette
  • Pinch Fleur de Sel

Preparation

  1. Preheat oven to 375°F. In soup plate or shallow bowl, stir together chips and garlic. Set aside. Sprinkle halibut with lemon juice, salt and pepper and then roll in chip mixture, packing a little extra on top. Place halibut on foil-covered baking sheet or heatproof platter and bake 10 to 13 minutes, depending on thickness of fish.
  2. While fish is baking, in large bowl toss arugula, haricots verts, radish and onion with Lemon Thyme Vinaigrette. Arrange tomato slices on upper right edge of plate. Sprinkle with Fleur de Sel. Place argula mixture slightly over the tomato slices and cascading down the plate. Place cooked halibut on salad mix and drizzle with remaining vinaigrette.
  3. Lemon Thyme Vinaigrette: In a small bowl, whisk together 2 teaspoons minced white onion, pinch minced garlic, 1/2 teaspoon minced lemon zest, 3/4 teaspoon Dijon mustard, pinch minced thyme, black pepper and sea salt and 1 tablespoon white wine vinegar. Slowly whisk in 2 tablespoons olive oil.

Baked Stuffed Tomato

Ingredients

  • 3 plum tomatoes
  • 1 bag HAWAIIAN® Luau BBQ Kettle Style Potato Chips
  • 2 tsp. red onion, chopped fine
  • 1 tbsp. extra virgin olive oil
  • 2 tsp. fresh cilantro, chopped
  • 1 tbsp. diced bell pepper
  • salt and pepper to taste

Preparation

  1. Preheat oven to 350°F.
  2. Split tomato in half lengthwise and scoop pulp out of tomato.
  3. Crush potato chips in a medium bowl and add rest of ingredients, mixing well.
  4. Mound about a tablespoon of the chip mixture into the halved tomato and place on a baking sheet and bake in oven for approximately 12 minutes, until tomatoes soften up.

Curried Chicken Salad Canapé

Ingredients

  • 2 boneless chicken breast, cooked
  • 2 tsp. curry powder
  • 6 tbsp. mayonnaise
  • 1 tbsp. celery, chopped
  • 1 tbsp. onion, chopped
  • 3 tbsp. apple, chopped
  • 2 tbsp. dried cranberry
  • 3 tsp. toasted almonds, chopped
  • salt and pepper
  • 1 bag HAWAIIAN® Sweet Maui Onion Potato Chips

Preparation

  1. Chop cooked and cooled chicken; mix rest of ingredients until completely combined. Season with salt and pepper.
  2. Top individual chips with curried chicken salad and serve as an hors d'oeuvres.