Three Ways to Use: Potato Chips

By: Food Network Magazine
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OOTB_Pork_03.tif

Food stylist: Anne Disrude Prop Stylist: Lynsey Fryers

Each month, Food Network Magazine puts chefs from Food Network Kitchens to the test: Create three recipes that put a new spin on a pantry staple like mixed nuts or hummus.

Potato chips are a must-have at summer barbecues. Follow the lead of Claudia Sidoti, Jay Brooks and Bob Hoebee as they give this supporting side the star treatment it deserves.

Jay says: “Chips work great as a crust. They’re already salty and crispy — they just need to be crumbled.”

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OOTB_ChipTortilla_03.tif

Food stylist: Anne Disrude Prop Stylist: Lynsey Fryers

Claudia says: “A Spanish tortilla, or potato omelet, is a favorite of mine. If you use chips, there’s no peeling and slicing.”

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OOTB_ChipToffee_02.tif

Food stylist: Anne Disrude Prop Stylist: Lynsey Fryers

Bob says: “I combined chocolate, caramel and chips to create the ultimate snack. It has just the right salty crunch.”

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