Magnificent. Marvie. Munchable. Manchego-y. Mmmm. That’s how we think of these glammed-up potato chips (and you can use a shortcut by
Store-bought potato chips, cheese, and black pepper. Our only question is: Why didn't we think of this sooner? Genius.
A salty, tangy, crunchy classic that's spectacular with beer and just as good on their own. Here's how to make them at home.
Next time someone asks you to bring chips and dip, bring these. We promise there'll be no complaints.
A cheater's version of homemade barbecue potato chips that will have you hooked for life. Taste 'em and get back to us.
All the crunch and saltiness and satisfaction of your fave packaged potato chips. None of the icky preservatives, unhealthy fats, and other unconscionable additives.
Easy to make. Good with beer. Perfect for parties. Sorta makes us think we're back in college. Beer pong, anyone?
Unlike humdrum store-bought chips, these have some semblance of sophistication, not to mention healthfulness. And yes, it's still hard to stop at just one.
This peanut butter and jelly sandwich with potato chips lends a little crunch to the classic PBJ. (Typed whilst licking our fingers.)
These shatteringly crisp, undeniably sophisticated potato ruffles--chips, if you will--have no ridges. Nor do they need them. They're intoxicatingly, satiatingly lovely just as they are.
What to bake when you don't know exactly what you're craving but you know it needs to be indulgent.