Potato Chips: Bag ‘em Up!


If you went to elementary school in Birmingham, you probably had a field trip to the Golden Flake factory. I’m strongly in favor of learning, and I can assure you that understanding the nuances of crisply fried potatoes is indeed an educational experience. Today the range of chips is vast, but staples stand the test of time. Here, they lend that special something to egg salad, cookies, and a little chicken. You might think potato chips are just a side. I’m here to tell you that they should get top billing.

Produced by Mindi Shapiro, written by Brett Levine, food styling by Lily Plauche , photography by Alison Miksch

BBQ Egg Salad Sandwich

Makes 4 sandwiches

6 Tbsp. mayonnaise

2 Tbsp. Dijon mustard

½ lemon, juiced

1 Tbsp. chopped fresh dill

1 Tbsp. chopped fresh chives

1 tsp. hot sauce

1 tsp. kosher salt

½ tsp. black pepper

½ tsp. smoked paprika

12 hard boiled eggs, peeled, chopped

4 green leaf lettuce leaves

1 tomato, sliced

2 cups Golden Flake Barbecue chips

8 slices white bread

  1. Whisk together mayonnaise, mustard, lemon juice, dill, chives, hot sauce, salt, pepper, and paprika in a large bowl. Add eggs, stirring to combine. Cover and chill until ready to serve.
  2. Divide egg salad evenly among half of bread slices. Top with lettuce, tomato, chips, and remaining bread slices.

 

Chocolate and Potato Chip Cookies

Makes about 32 cookies

1 cup butter, softened

¾ cup granulated sugar

1 tsp. vanilla extract

1 ¾ cups all- purpose flour

1 cup crushed Golden Flake

Thin & Crispy potato chips

¾ cup dark chocolate chips

  1. Preheat oven to 350F. Beat butter and sugar with a mixer at medium speed 4 minutes or until lightly and fluffy. Beat in vanilla. Beat in flour just until combined. Stir in potato chips and chocolate chips.
  2. Drop dough by 2 tablespoonfuls onto parchment lined baking sheets. Bake 15 minutes or until edges are lightly golden. Cool on wire racks.

 

Dill Pickle Chicken Tenders

Makes about 16 tenders

2 cups finely crushed Golden Flake Dill Pickle chips

1 ¼ tsp. kosher salt

½ cup all-purpose flour

3 large egg whites, lightly beaten

2 lb. chicken tenders

½ tsp. freshly ground black pepper

Cooking spray

½ cup whole grain Dijon mustard

3 Tbsp. honey

¼ cup mayonnaise

½ tsp. hot sauce

  1. Preheat oven to 425F. Combine crushed chips and ¼ teaspoon salt in a shallow dish. Place flour in a separate shallow dish. Place beaten egg whites in a third shallow dish.
  2. Sprinkle chicken all over with 1 teaspoon salt and pepper. Dredge chicken, in batches, in flour, then in egg whites, and finally in crushed potato chips. Spray chicken on both sides with cooking spray.
  3. Arrange chicken in a single layer on a baking sheet. Bake 16-20 minutes until chicken is done.
  4. Whisk together mustard, honey, mayonnaise, and hot sauce. Serve alongside chicken.

 

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