RECIPES:

Here Are Some Creative Ways to Enjoy Snyder Snacks

Holiday Caramel Corn Puffs

Ingredients
  • 2 7.5oz bags of Snyder of Berlin Original Puff'n Corn
  • 2 sticks butter
  • 1/2 cup Karo syrup (light)
  • 1/2 tsp. baking soda
  • 2 cups brown sugar
  • 1/2 tsp. vanilla

Preparation

  1. Mix butter, brown sugar and Karo, boil 5 minutes.
  2. Stir in vanilla and baking soda.
  3. Pour over Snyder of Berlin Original Puff'n Corn and stir until well coated.
  4. Add nuts if you wish.
  5. Bake at 250 degrees for 1 hour; turn every 15 minutes.

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Epic Game Day Dip -- With Bacon!

The Rocky Mountain Meat Hunter stirs it up with his Epic Game Day Dip featuring Snyder of Berlin's Pittsburgh Pretzels and Original Potato Chips. Watch it on YouTube here.

Ingredients

  • 2 cups diced onion
  • peeled, diced garlic
  • olive oil
  • 2 cups sour cream
  • 1 cup mayonnaise
  • 1 cup cooked diced bacon
  • 1/4 cup green onions
  • sea salt & black pepper

Preparation

  1. Sauté the onions and garlic in olive oil.
  2. Mix the other ingredients together in a bowl.
  3. Add the Sautéed onion and garlic. Stir.
  4. Refrigerate for two hours, then serve.

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Buffalo Chicken Potato Pizza

Ingredients

  • 1 frozen pizza dough
  • 2 chicken breast, cooked, diced
  • 1 cup BBQ sauce
  • 1 cup shredded mozzarella cheese
  • 1 bag Snyder of Berlin Classic Buffalo Wing Kettle Cooked Potato Chips
  • 1 tbsp. hot sauce

Preparation

  1. Preheat oven to 400°F.
  2. Roll out frozen pizza dough to desired shape; place unbaked pizza dough on baking sheet pan and bake pizza for approximately 8 minutes, or until light in color.
  3. In order, top parbaked pizza with BBQ sauce, chicken, chips, then cheese. Drizzle pizza with hot sauce.
  4. Place pizza back in oven for approximately 8-10 minutes, until crust is golden brown and cheese is melted.

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Buffalo Chicken Sliders

Ingredients

  • 1 pound ground chicken
  • 1/4 cup mayonnaise
  • 1/4 cup red onion, small diced
  • 1/4 cup red and yellow peppers mixed, diced
  • 2 eggs
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. dry mustard
  • 1/4 tsp. cayenne
  • 3/4 tsp. coriander
  • 2 bag Snyder of Berlin Classic Buffalo Wing Kettle Cooked Potato Chips, coarsely crushed
  • 3 tbsp. flour
  • Butter for sauté

Preparation

  1. Preheat oven to 350°F.
  2. Combine all ingredients except potato chips and flour in mixing bowl.
  3. Combine crushed potato chips and flour and mix well.
  4. Add 1/2 cup crushed potato chips/flour to chicken mixture, reserving leftover chips/flour on the side, and combine all ingredients well.
  5. Form the sliders approximately 3 oz. and 'bread' in remaining crushed chip and flour mixture.
  6. Melt enough butter in a sauté pan to coat bottom of pan. Place chicken sliders carefully into hot butter, and saut until golden brown, approximately 3 minutes per side. Remove sliders to baking sheet.
  7. Place sauteéd sliders on baking sheet into preheated oven for approximately 15 minutes, or until internal temperature of 165°F.

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Garlic Parmesan Chips

Ingredients

  • 3 bags Snyder of Berlin Hawaiian Sweet Onion Potato Chips
  • 3 tbsp. butter or margarine
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. fresh chopped parsley
  • 1 clove garlic, minced
  • 1/4 cup parmesan cheese

Preparation

  1. Preheat oven to 225°F.
  2. Melt butter with olive oil over medium heat.
  3. Add garlic clove and season lightly with salt and pepper.
  4. Turn heat down to low and allow butter and oil to slowly cook garlic.
  5. Place potato chips on baking sheet and place in oven to warm, approximately 3-5 minutes.
  6. Remove chips from oven, toss with butter and oil mixture, and sprinkle with parsley and fresh grated parmesan cheese.

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Honey BBQ Chicken Bites

Ingredients

  • 1 lb. boneless chicken breast, cut into 1" cubes
  • 3 bags Snyder of Berlin Honey BBQ 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 Snyder of Berlin Honey BBQ 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.

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Jalapeño Cheddar Chipscuits

Ingredients

  • 1 roll store-bought, large buttermilk biscuits
  • 1 bag Snyder of Berlin Hot and Spicy Jalapeño Potato Chip
  • 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.

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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 Snyder of Berlin 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.

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Potato (Chip) Pancakes

Ingredients

  • 2 bags Snyder of Berlin 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.

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Potato Gratin

Ingredients

  • 4 baking potatoes
  • 2 bag of Snyder of Berlin 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.

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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.

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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 Snyder of Berlin 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 soy 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.

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Sweet & Sassy Mac & Cheese

Ingredients

  • 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
  • 1 bag Snyder of Berlin Sweet and Sassy Potato Chips, crushed

Preparation

  1. Cook elbow macaroni according to manufacturer's instructions.
  2. Melt butter in saucepan over medium heat and slowly wisk in flour until well combined. Lower heat and continue to cook about 3 minutes.
  3. Slowly add milk to butter and flour mixture and wisk to incorporate. Season with salt and pepper and nutmeg.
  4. Bring to a boil over low to medium heat for about 2 minutes. Slowly add grated cheese, constantly stirring until well combined.
  5. In a mixing bowl, combine cheese sauce and elbow macaroni and mix well.
  6. 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.
  7. Remove foil and bake an additional 8-10 minutes, until chips are browned.

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Grilled Zucchini Napoleon

Ingredients

  • 1 medium zucchini
  • 1 bag Snyder of Berlin Kettle 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.

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