1 20-ounce bag regular salted potato chips, crushed
1 16-ounce container of sour cream
2 1/2 pounds chicken tenderloins
1 can cooking spray (butter flavored)
1 tablespoon garlic powder/granulated garlic
1/2 cup butter (1 stick)
Preheat oven to 450°F. Place sour cream in a medium bowl. Dip chicken tenderloins in sour cream, then coat with potato chips. Place coated chicken on greased cookie sheet. Bake chicken 5 minutes, then reduce heat to 375°F. and bake 10-12 minutes. While chicken is baking, melt butter; add garlic powder. Return oven to 450°F. and brush garlic butter over each piece of chicken and bake for an additional 5 minutes or until chicken is golden brown. Serve with salsa if desired.
For Pie Crust:
2 cups flour
2 cups potato chips, crushed
2 tablespoons granulated or brown sugar
1/2 cup shortening
4-6 tablespoons cold water
In a medium bowl, mix flour, potato chips and sugar. Mix in 1 tablespoon of shortening at a time with a fork until thoroughly mixed. Stir in water until well-mixed. In a 12x8 inch baking dish, press mixture evenly to coat bottom and sides of dish. (Don't let the mix gather in the corners. More bare spots on the bottom are better than on the side.) Bake at 425°F. for 20 minutes. Check the last few minutes so pie doesn't burn. Remove pie from oven and let cool.
For Pie Filling:
1 gallon vanilla ice cream
1 quart fresh strawberries, sliced
1 pint fresh blueberries
2 tablespoons corn syrup
1 package pretzel sticks
Let ice cream soften in a large bowl out of the package. Blend together with fork until it is smooth but not liquidity. Spread the softened ice cream on top of the cooled pie crust. Refreeze the ice cream and pie crust for at least 30 minutes. While ice cream is refreezing, cut up the strawberries into 5-6 slices each and mix with corn syrup in a pour able container. Remove ice cream from freezer and decorate in the shape of a flag. Use pretzel sticks to outline the strips on the flag. Blueberries are stars and the strawberry mix can be poured into every other stripe. Place red on top and bottom and 13 stripes if you can. Keep in freezer for at least one hour before serving. Just cut and serve from the same dish.
2 sticks butter or margarine
1/4 cup cola
1 1/2 cups sugar
1/2 cup brown sugar
2 teaspoons vanilla
1 teaspoon baking soda
3 cups flour
2 cups salted peanuts
11/2 cups crushed potato chips
Preheat oven to 350°F. Combine first seven ingredients and cream well. Add flour gradually and beat well. Fold in potato chips and peanuts. Spoon a teaspoon size of batter onto cookie sheet. Bake 10-15 minutes or until lightly browned. Remove to wire rack to cool.
1 14-ounce bag potato chips
1 7-ounce bag stick pretzels
1 3.25-ounce can macadamia nuts
3 tablespoons butter
1 tablespoon peanut butter
2 teaspoons ground cinnamon
1 teaspoon sesame oil
Preheat oven at 350°F. In a large pan, mix potato chips, pretzels and macadamia nuts together. Over low heat, melt butter, sesame oil, peanut butter and cinnamon. Stir well. When completely mixed and melted, drizzle over potato chip mixture. Bake for 10 minutes.
1 14-ounce package potato chips
3 packages chocolate-flavored almond bark
Melt chocolate bark in microwave, then dip tip of chip into warm chocolate. Ridged potato chips work well. Handle carefully so chips don't break. Let set until chocolate hardens.
1 6-1/2 oz can tuna
1 tablespoon mayonnaise
1 small tomato, diced
1 teaspoon vinegar
2 - 4 slices of bread (depending on how thick you like your sandwiches. Use whole wheat bread for added fiber and nutrients.)
1 handful potato chips
Mix together tuna, mayonnaise, tomato and vinegar. Spread on bread to make a sandwich. Pack sandwich and chips separately; add chips to your sandwich immediately before eating to preserve the crunch.
5 cups crushed potato chips (measure after crushing)
1 cup brown sugar, firmly packed
1 cup granulated sugar
2 eggs, slightly beaten
1 cup milk
2 teaspoons vanilla extract
2 cups flour
3 teaspoons baking powder
1 cup chopped peanuts
Pre-heat oven to 350° F. Combine the first six ingredients and mix well. Sift together the flour and baking powder, add to potato chip mixture and mix well. Stir in peanuts. Drop mixture by teaspoons onto a greased cookie sheet, allowing space for cookies to spread. Bake 10-15 minutes (or until lightly browned).
1 1 lb. bag chocolate chips (dark or semi-sweet)
1 1 lb. bag heavy rippled potato chips (salted or unsalted)
Using a double boiler, melt chocolate chips. With tongs, gently dunk chips into chocolate, and lay on wax paper. Let harden. Serve or store in airtight container.
2 1-lb. packages semi-sweet chocolate chips
1 15 oz. can sweetened condensed milk
1 teaspoon vanilla
1/8 teaspoon salt
1 cup potato chips, finely crushed
Melt chocolate in the top of a double boiler. Add the sweetened condensed milk and stir until well-blended. Remove from heat. Add vanilla, salt and potato chips. Pour into greased pan. Chill for several hours. When firm, cut into squares.
½ cup (1 stick) butter, softened
½ cup brown sugar
¼ cup granulated sugar
½ teaspoon vanilla
½ cup flour
½ teaspoon baking soda
1 cup oatmeal
1 cup crumbled potato chips (about 3 large handfuls broken into 1/4" to 3/4" pieces
¾ cup chocolate chips
Cream together butter and sugar until smooth. Add egg and vanilla and mix until thoroughly blended. Mix in flour and baking soda, making sure no lumps remain. With a large spoon (NOT an electric mixer), stir in oatmeal, crumbled potato chips and chocolate chips.
Drop dough by rounded teaspoonful onto ungreased baking sheet (leaving approximately 2 inches between cookies). Bake at 350° degrees for 8-12 minutes. Cool on cookie sheet for 2 minutes, then remove to cooling rack.
1 1/2 pounds ground chuck
1/2 cup Pork Skins, crushed
1 large egg
1 Tbsp. Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
In a large bowl, mix beef with pork skins, egg, Worcestershire sauce, salt and pepper. Divide into 4, form into patties and grill.
In food processor, blend pork skins, Parmesan cheese and seasonings, until very finely crushed...as fine as bread crumbs.
8 Chicken Breast Tenders;
1/3 Cup Parmesan Grated Cheese
3.25 oz pork skins
2 tsp Salt
1 tsp Pepper, black
1 tsp Garlic powder
2 Eggs, beaten lightly for dipping.
Preheat Oven to 350 degrees. Cover cookie sheet with parchment paper.
In food processor, blend pork skins, parmesan cheese and seasonings, until very finely crushed...as fine as bread crumbs.
Dip each chicken tender into the egg, then dredge into the pork rind/cheese mixture until completely covered. Place on the parchment paper on the cookie sheet. Lightly cover in foil.
Bake at 350 degrees initially for 20 minutes. Remove the foil and turn tenders over. Bake additional 15 minutes, until golden brown, or until internal temperature reaches 165 degrees.
1 ½ pounds ground beef
1 cup crushed pork skins
½ cup grated Parmesan cheese
⅓ cup tomato sauce
¼ cup chopped onion
1 large egg
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
Combine beef, pork rinds, Parmesan cheese, tomato sauce, onion, egg, parsley, salt, pepper, and garlic powder in a bowl and shape into a loaf. Transfer to the prepared pan.
Bake in the preheated oven until browned and no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
10.6 oz of fish fillets
3 oz of pork skins, crushed
1 oz of mayonnaise
1 Tbsp of olive oil
1 Tbsp of chili powder
Preheat the oven to 230 C (450 F).
Line a large baking sheet with foil and rub with the oil to coat.
Mix the crumbs and seasoning in a shallow bowl or pie plate.
Coat each piece of fish with mayonnaise on both sides then cover them on both sides with the seasoned pork rind crumbs.
Bake for about 15-20 minutes or until the fish is crispy and cooked through.
3 oz (1 Package) Pork Skins, crushed
6 Center Cut Pork Chops
1 tsp Salt
1 tsp Dried Rosemary
1 tsp Dried Thyme
1 tsp Freshly Ground Black Pepper
1/2 tsp Oregano
Fresh Parsley for Garnish
Mix rosemary, thyme, oregano and Pork skin dry ingredients in a shallow bowl - this will be used for dusting the pork chops. Crack and whisk eggs in bowl to create a wet coating.
Sprinkle chops with salt and pepper on both sides.
Heat oil under medium heat until completely liquid.
Submerge pork chops in egg coating on both sides.
Dunk pork chops in coating until completely covered.
Carefully add dusted chops to heated oil.
Fry and flip each side for 5 minutes, until internal temperature reaches 165 °F or 74 °C.
The frying process will fill in the gaps between the dust with a golden brown color created by the egg coating.
Garnish with parsley leaves and enjoy..
8 ounces cream cheese, softened
4 large eggs
1 cup ground pork skin
1⁄4 cup parmesan cheese
2 cups shredded Italian cheese
1⁄2 tablespoon Italian spices
1⁄2 tablespoon garlic powder
Preheat oven to 425. Mix cream cheese, eggs, seasonings, and Italian cheese, mix well. Add ground pork skins last. This will be a very thick mixture.
Plop the dough onto a heavily Pam-sprayed pizza pan, or cover a pizza pan with parchment paper. Cover with plastic wrap or wax paper and roll or pat out to edges. It's a very workable dough.
Bake the crust for 20 minutes, remove from the oven and let stand 10 minutes. Top with the lowest carb pizza sauce you can find, mozzarella cheese and favorite toppings, bake again until bubbly.
Allow to stand for 10 minutes before cutting.
2 large eggs
1/4 cup heavy cream
1/2 of a 3-oz bag of unflavored pork skins
3 packets of Splenda (or other sugar alternative)
1/2 teaspoon cinnamon
1 dash nutmeg
Crumble pork skins until they resemble bread crumbs.
In a separate bowl, beat eggs until frothy then add remaining ingredients and continue to beat until well mixed. Add pork rinds to the egg/cream mixture and set aside for 5 minutes to allow batter to thicken.
Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface large spoonfuls. Cook until each side is lightly browned.
Serve with butter and a low-carb store bought syrup. Or for an interesting low-carb topping, mix 1 Tablespoon of sugar-free jam with 1 and 1/2 Tablespoons water and microwave for 45 seconds.