9 Crunchy, Salty Recipes With Potato Chips

You can make your own potato chips at home with just three ingredients: potatoes, salt, and oil, but we’re also partial to a bag of quality chips from the store. Whether you serve homemade potato chips or dress up your favorite store-bought brand with barbecue spices or dried caper dust, elevating this simple snacking pleasure keeps entertaining easy. Potato chips can also serve as an unpretentious topping for sides, salads, or casseroles. Here are our favorite recipes with potato chips that celebrate the salty, crunchy snack.

Cacio e Pepe Potato Chips

Jordan Provost / Food Styling by Thu Buser

Apply the iconic cheese and pepper pasta preparation to upgrade store-bought kettle-cooked potato chips in 10 minutes.

Barbecue-Spiced Potato Chips

Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen

Homemade barbecue chips are ready in less than an hour with a few pro tips from Lucy Morrow.

Egg and Potato Chip Tortilla

Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek

Acclaimed chef Ferran Adrià swaps the starch in this omelet traditionally made with potatoes. Thin, crispy chips eliminate the task of frying potato slices, turning a usually time-intensive recipe into a 10-minute savory meal.

Potato Chip Chopped Caesar Salad

Food & Wine / Robby Lozano / Food Styling by Renu Dhar / Prop Styling by Josh Hoggle

Trade croutons for sour cream and onion chips for extra crunch and flavor in this fun variation of Caesar salad.

Squash Casserole with Potato Chip Crust

Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas

This Eastern Carolina dish delivers gooey cheese melted over a gloriously caramelized squash mixture, all topped with crisp potato chips added midway through baking so they retain their crunch.

Lemon-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 for the dust she sprinkles on kettle-cooked potato chips, along with lemon zest, for this tart, tangy snack.