1 lb. boneless chicken breasts (halved)
3/4 cup ranch dressing
3 cups Ballreich's Potato Chips your flavor of choice! Sour Cream & Onion recommended.
Crush potato chips into bowl and stir in ranch. Add chicken one half at a time, remove when coated and place on ungreased cookie sheet. Repeat for each piece of chicken. Pour remaining ranch and chip mix over chicken. Bake 18-20 minutes at 350 degrees. Be sure chicken is cooked thoroughly. Enjoy!
Crush potato chips into bowl and set aside. Cut chicken into 2x2 chunks and set aside. In sauce pan, melt butter and garlic powder over low heat. Dip chicken chunks into butter mixture, then roll in potato chip crumbs. Place chicken chunks in a 13x9 pan and bake at 350 degrees for 45 minutes. Enjoy!
TACO BAKE
12 oz Ballreich's Potato Chips or 13 oz Yellow Tortilla Chips
2 packages taco seasoning
3 lbs hamburger
12 oz shredded cheese
Toppings of your choice!
Crush chips and divide into 1/3 and 2/3 increments. Use 2/3 to make crust at bottom of 9 x 12 x 2 or similar glass pan. In a separate bowl, combine taco seasoning and hamburger. Pour hamburger mixture over chip crust and top with cheese and remaining 1/3 crushed chips. Bake at 350 degrees for 20 minutes or until meat is browned. Add additional toppings of your choice!
FISH 'N CHIPS
7 oz Ballreich's Salt & Vinegar Potato Chips or flavor of your choice
1 lb. thin fillet ocean perch or the fish of your choice
1 lemon sliced into wedges
1 tbsp. butter (melted)
1 egg (beaten)
1 tbsp. milk
1 tsp. black pepper
Mix beaten egg, butter, milk, and pepper in a bowl. Dip fish fillet slices into mixture, then roll fish in crushed chips and place on baking sheet. Bake 20 minutes at 350 degrees. Serve with lemon wedges.
PERFECT TUNA CASSEROLE
1 (12 oz) box of pasta of your choice (cooked & drained)
1 large can cream of chicken
1 cup milk
1 tsp. black pepper
2 (6 oz) cans tuna in water (drained)
2 cups frozen peas (or your vegetable of choice)
2 cups Ballreich's Potato Chips (crushed)
Stir cooked noodles with cream of chicken, milk, tuna, pepper and peas. Place in greased casserole dish. Bake at 350 for 30 minutes. Remove from oven and top with crushed potato chips. Bake an additional 15 minutes. Let cool briefly. Refrigerate leftovers.
SAUERKRAUT MEATBALLS
2 lbs. hot sausage (cooked & drained)
1/2 tbsp. salt
1/2 tbsp. black pepper
1 tbsp. garlic salt
1/2 cup chopped onion
8 oz cream cheese
1 large can sauerkraut (drained & chopped)
4 tbsp. Ballreich's Potato Chips (crushed)
Mix all ingredients above. Chill overnight. Once chilled, the following mixture in separate bowl:
2 eggs
1 cup milk
4 cups Ballreich's Potato Chips (crushed)
1 cup flour
Create teaspoon size balls out of the sausage mixture and dip into egg mixture. Deep fry until browned. Let cool briefly before eating. Keep leftovers refrigerated.
BEEF MEATBALLS
1-1/2 lbs hamburger
1/4 cup onion diced
1/2 cup ketchup
1 egg, beaten
1 tbsp. basil
1 tbsp garlic
Olive Oil
1 cup Ballreich's Potato Chips (crushed)
Mix all ingredients excluding potato chips in mixing bowl. Form into 1-inch balls. Roll balls into crushed potato chips. Fry in olive oil until brown all over. Brush with bar-b-q sauce. Put in flat pan and bake at 350 degrees for 45 minutes.
