Potato Chip Snack Blend Recipe
Instead of breaking out your grandmother's party mix recipe, update your holiday snack to this blend of potato chips, nuts, seaweed and chipotle powder.
Photo: Sam Kaplan
Makes 3 (2-cup) servings
Ingredients
1 (5-ounce) bag plain potato chips
2 (hand-roll-size) nori sheets
½ cup raw cashews
2 Tbsp. black sesame seeds
2 Tbsp. unsalted butter
1 Tbsp. honey
1 tsp. kosher salt
½ tsp. chipotle powder
Directions
Active time: 15 minutes
Total time: 30 minutes
Preheat oven to 350°. Line a large baking sheet with parchment paper and set aside.
Put potato chips in a large bowl. Transfer 2 cups of chips into a large resealable plastic bag. Crumble nori sheets into bite-size pieces and add to bag. Add cashews and sesame seeds. Remove air from bag and seal. Using the bottom of a small pot, lightly crush chip mixture in bag, then add to bowl of whole potato chips.
In a small pot, melt butter over medium heat until brown, swirling occasionally, about 2 minutes. Remove from heat, add honey and mix well.
Drizzle brown butter and honey mixture into potato chip bowl and combine well. Sprinkle with salt and chipotle powder. Spread on prepared baking sheet and bake until lightly golden, 5 to 8 minutes. Let cool 10 minutes before serving. Store in an air-tight container at room temperature up to 2 weeks.
Mix Things Up
Add variety to your snack with these alternative flavor combos:
Middle Eastern: Substitute ½ cup shelled pistachios and ½ cup chopped dates for nori, cashews and sesame seeds. Substitute 1 Tbsp. lemon juice for honey. Substitute ½ tsp. ground coriander, ½ tsp. salt and ½ tsp. caraway seeds for salt and chipotle powder.
Indian: Substitute ½ cup peanuts, ¼ cup golden raisins and 1 Tbsp. brown mustard seeds for nori, cashews and sesame seeds. Substitute ½ tsp. chili powder and ½ tsp. ground turmeric for chipotle powder.
Carribean: Substitute ½ cup diced dried mango, ½ cup dried pineapple and ½ cup slivered almonds for nori, cashews and sesame seeds. Substitute 1 tsp. sugar and ½ tsp. jerk seasoning for chipotle powder.
Ingredients
Directions
Active time: 15 minutes
Total time: 30 minutes
Preheat oven to 350°. Line a large baking sheet with parchment paper and set aside.
Put potato chips in a large bowl. Transfer 2 cups of chips into a large resealable plastic bag. Crumble nori sheets into bite-size pieces and add to bag. Add cashews and sesame seeds. Remove air from bag and seal. Using the bottom of a small pot, lightly crush chip mixture in bag, then add to bowl of whole potato chips.
In a small pot, melt butter over medium heat until brown, swirling occasionally, about 2 minutes. Remove from heat, add honey and mix well.
Drizzle brown butter and honey mixture into potato chip bowl and combine well. Sprinkle with salt and chipotle powder. Spread on prepared baking sheet and bake until lightly golden, 5 to 8 minutes. Let cool 10 minutes before serving. Store in an air-tight container at room temperature up to 2 weeks.
Mix Things Up
Add variety to your snack with these alternative flavor combos:
Middle Eastern: Substitute ½ cup shelled pistachios and ½ cup chopped dates for nori, cashews and sesame seeds. Substitute 1 Tbsp. lemon juice for honey. Substitute ½ tsp. ground coriander, ½ tsp. salt and ½ tsp. caraway seeds for salt and chipotle powder.
Indian: Substitute ½ cup peanuts, ¼ cup golden raisins and 1 Tbsp. brown mustard seeds for nori, cashews and sesame seeds. Substitute ½ tsp. chili powder and ½ tsp. ground turmeric for chipotle powder.
Carribean: Substitute ½ cup diced dried mango, ½ cup dried pineapple and ½ cup slivered almonds for nori, cashews and sesame seeds. Substitute 1 tsp. sugar and ½ tsp. jerk seasoning for chipotle powder.
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