Wasteless Wednesday: Potato Chip Tidbits
Though some may go for downing the remains of the potato chip bag in a single gulp,
the leftovers are usually too small to eat alone, and so sharp that the little buggers will be painful if caught in the throat.
Instead of wasting good food, or becoming a potential safety hazard, this common household food can become that secret ingredient that gets everyone loving the leftovers.
1 bag worth of chip crumbs
1 lb lean meat of choice
¼ cup chopped onion
1, 15oz can red kidney beans
1, 8oz can tomato sauce
1, 10oz can rotel tomatoes (Hot or Mild)
2 Tbsp. chili powder
1 Tbsp. Worchester Sauce
Add garlic powder, red pepper, black pepper, and salt to taste
1. Brown meat with onions in large skillet on medium-high heat. Drain when cooked throughout
2. Add meat and onion mixture to large sauce pan over medium-high heat, then toss in the beans, rotel tomatoes, and tomato sauce
3. Simmer for a few minutes and gradually stir in the assorted spices to taste, stir frequently
4. Cover with lid and simmer for 10-15 minutes
5. While chili simmers, keep remaining chip crumbs in their packaging and fold over so bag is unopened. Use a roller to crush remaining crumbs to even smaller portions
6. Use ladle to serve chili and then keep crumbled chips in their package. Open bag once more and pour desired amount over chili
TIP: Barbeque flavored chips may taste even better in this recipe
Using potato chip crumbs as a substitute for other lengthy breading recipes can help you save big dough—the bread and cash.
Potato Chip Chicken Tenders
Chicken Tenders, recommended about 1 or 1.5 lbs
1 cup buttermilk
Salt & Pepper
Garlic powder, onion powder and paprika to taste, about ¼ tsp.
1. Preheat oven to 400 degrees Fahrenheit
2. In a large bowl combine two eggs and the buttermilk. Whisk together and it should get thicker
3. Add desired amount of chicken tenders to egg and buttermilk mix. Toss so all tenders are amply covered with the mixture. Put aside for later
4. If you have a food processor, go ahead and add all remaining chip crumbs to it. Feel free to combine chip flavors if you have multiple bags to finish off. The taste should remain good. Let the blade process the crumbs until they become much smaller and more fine. It is okay if they don’t become a dust. If you don’t have a food processor, using a roller to crush the chips while they are in the bag (see above Crispy Chile recipe) is perfect too.
5. Prepare a baking sheet by spraying with non-stick oil or using foil. Set aside for now
6. Now remove crumbs from food processor and pour into shallow bowl. Add paprika, garlic, and onion powder. Then the salt and pepper
7. One at a time, remove chicken tenders from their coating and dip into crumb bowl. Ensure that both sides are sufficiently covered with crumbs
8. Bake in oven for 20-25 minutes and rotate the pan around 10 minutes
Inspired by http://www.simplyscratch.com/2013/04/potato-chip-crusted-chicken-tenders.html where you can also find an amazing dipping sauce recipe.
This breading method also works great for
Coated Chicken Wings
Or any other recipe that requires breadcrumbs…
Keep us updated about what you are crusting to save those crumbs.
Keep eating until next week’s Wasteless Wednesday.