You can make your own chips at home with just three ingredients: potatoes, salt and oil, but we also have a weakness for a bag of quality chips from the store. Whether you’re serving homemade chips or dressing up your favorite store-bought brand with barbecue spices or dried caper dust, elevating this simple snacking pleasure makes entertaining easier. Potato chips can also serve as an unpretentious topping for side dishes, salads or stews. Here are our favorite chip recipes that celebrate the salty, crunchy taste.
Cacio and Pepe potato chips
Jordan Provost / Food styling by Thu Buser
Apply the iconic cheesy and peppery pasta mixture to upgrade store-bought kettle-cooked potato chips in 10 minutes.
BBQ Spiced Potato Chips
Photography by Victor Protasio / Food styling by Margaret Dickey / Props styling by Claire Spollen
Homemade barbecue chips are ready in under an hour with some pro tips from Lucy Morrow.
Egg and potato chip tortilla
Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Props Styling by Joseph Wanek
Celebrity chef Ferran Adrià replaces the starch in this omelette traditionally made with potatoes. Thin, crispy fries eliminate the hassle of frying potato slices, transforming a typically time-consuming recipe into a tasty 10-minute meal.
Chopped Caesar Salad with Potato Chips
Food and wine / Robby Lozano / Food styling by Renu Dhar / Accessories styling by Josh Hoggle
Swap croutons for sour cream and onion chips for added crunch and flavor in this fun twist on Caesar salad.
Squash Casserole with Potato Chip Crust
Photo by Jennifer Causey / Food Styling by Melissa Gray / Props Styling by Heather Chadduck Hillegas
This Eastern Carolina dish offers gooey cheese melted over a gloriously caramelized squash mixture, all topped with crispy potato chips added halfway through cooking to keep them crunchy.
Lemon and caper potato chips
Guillermo Riveros / Food styling by Dana Beninati
F&W’s Chandra Ram dries capers in the oven then grinds them in a food processor to dust, which she sprinkles over kettle-cooked potato chips, with lemon zest, for this tangy, tangy snack.
