Everything seems to be a little more special during the holiday season. Smiles are a little brighter, stars are more twinkly in the nighttime sky, words shared among family and friends are warmer--why shouldn't your recipes receive the same treatment? Snyder of Berlin chips are great for snacking, but they are also a great way to dress up your every day and holiday recipes. Here are some delicious sounding recipes provided by Snyder of Berlin. Once you try these, you may want to add their chips to all of your meals!
Snyder’s Pulled Asian Chicken
- 1 bag Snyder of Berlin® Salt and Vinegar Potato Chips
- 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
- 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
Mix all ingredients for dressing together in bar boss until smooth and set aside
Slice or shred chicken into small strips; thinly julienne the pepper, onion, zucchini, carrots, and scallion.
Toss all ingredients together to mix; serve on individual potato chip as hors d'oeuvres.
Sweet & Sassy Mac & Cheese
- 1 bag Snyder of Berlin® Sweet and Sassy Potato Chips, crushed
- 2 cups milk
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (10-oz.) block extra sharp Cheddar cheese, shredded
- 1/2 (16-oz.) package elbow macaroni, cooked
Cook elbow macaroni according to manufacturer's instructions.
Melt butter in saucepan over medium heat and slowly wisk in flour until well combined. Lower heat and continue to cook about 3 minutes.
Slowly add milk to butter and flour mixture and wisk to incorporate. Season with salt and pepper and nutmeg.
Bring to a boil over low to medium heat for about 2 minutes. Slowly add grated cheese, constantly stirring until well combined.
In a mixing bowl, combine cheese sauce and elbow macaroni and mix well.
Place macaroni and cheese in an 8x8 casserole dish. Top with crushed potato chips; cover with foil and bake approximately 20 minutes, or until bubbly.
Remove foil and bake an additional 8-10 minutes, until chips are browned.
Spicy Bean Cakes
- ½ bag El Restaurante Brand® Authentic Tortilla Chips
- 2 cans (15.5oz.) chili beans
- ¼ tsp. ground cumin
- ¼ tsp. ground coriander
- 2 Tbsp. red onion, diced
- 3 Tbsp. fresh or frozen corn
- ¼ cup flour
- ¼ cup canola oil
In a food processor, grind El Restaurante® Tortilla chips into a fine crumb mixture. Pour into a bowl and set aside. In food processor, coarsely chop 1 can of beans. Mix chopped beans with whole beans, and combine cumin, coriander, red onion, corn, and flour. Mix well until all ingredients are incorporated. Form bean mixture into @3oz. cakes. Gently coat bean cake in tortilla crumb mixture and set aside. Heat oil in 12” non stick fry pan over medium heat. Gently place bean cake into fry pan and cook approx. 3 min. per side, or until golden brown crust forms. Flip bean cake and cook 2-3 min. on second side. Remove bean cakes to platter and continue to cook in batches.
Serve these crunchy and creamy bean cakes with fresh salsa and Romesco sauce