It’s Labor Day Weekend!
Eat ALL the chips!
Well, share them too, ok?
So, go ahead and dump your favorite Frito-Lay snacks into a bowl for everyone, but… if you happen to have a bag of Lay’s Classic or SunChips…
You can be different for different’s sake. Your favorite chips can be used as an ingredient in dips, sandwiches, or a dessert!
Chocolate and Potato Chip Cookies
2 cups all-purpose gluten free baking flour or your favorite blend
1/2 teaspoon xanthan gum or guar gum
1/4 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons unsweetened coconut
1/2 cup canola oil or butter (chewy or crisp)
2 tablespoon agave nectar
1/2 cup brewed coffee
1 1/2 tablespoons vanilla extract
1/2 cup miniature milk chocolate chips
5 oz. LAY’S® Classic Potato Chips (about 4 cups or 75 chips), processed till finely minced but not mealy
Preheat oven to 350 degrees F.
Process 4 cups of LAY’S® Classic Potato Chips and weigh until you have 5 oz. (about half the bag).
In a large bowl, whisk together baking powder, xanthan gum, salt, baking powder and baking soda.
Stir in the brown sugar, and mix until combined.
In a separate bowl, whisk together the oil (or butter), vanilla extract, agave and 5 tablespoons coffee.
Add the wet ingredients to the dry ingredients, stirring until smooth. If the dough is too stiff, add more coffee as needed to soften. The finished dough should be thick.
Stir in potato chips.
Roll dough into walnut-sized balls and place two inches apart onto a sheet pan lined with parchment. Bake on the bottom rack for 15-17 minutes.
Remove from oven to cool for five minutes then transfer cookies to a cooling rack.
Repeat until all dough is used.
Savory Edamame Puree
Dip your favorite SUNCHIPS! With 18 grams of whole grains in each serving, they’re part nutritious and part delicious. 🙂
2 cups ricotta cheese
1 cup blanched peas
½ cup blanched edamame
¾ cup olive oil
1 medium shallot
1/8 cup parmesan cheese
1 tablespoon lemon juice
1 ½ teaspoon kosher salt
¾ teaspoon ground black pepper
10.5 oz bag of SUNCHIPS® Original Multigrain Snacks
Place all ingredients into a food processor and mix for 3-4 minutes until smooth and creamy. Keep the mixture cool so it does not oxidize. Serve with SUNCHIPS® Original Multigrain Snacks.
For more Frito-Lay recipes, check out the website!
Happy Labor Day snacking!
One lucky reader will win three bags of Lay’s Classic and three bags of SunChips 6 Grain Medley Parmesan Herb.
A sample for review was provided. All opinions expressed are my own.