Recipes
Potato (Chip) Casserole with Utz Salt & Vinegar Chips
Summer is here, and that means it's time for BBQs, potlucks, and family gatherings. Imagine a dish that combines the creamy, cheesy goodness of a classic potato casserole with the tangy, irresistible crunch of Utz Salt & Vinegar Chips. This Potato (Chip) Casserole is the perfect addition to your next outdoor feast, guaranteed to impress your guests and become a new favorite. Picture this: the sun is shining, the grill is fired up, and your friends and family are gathered in the backyard, eagerly anticipating a delicious meal. Among the spread of burgers, hot dogs, and fresh salads, this unique casserole stands out, drawing everyone in with its mouthwatering aroma and golden, crispy topping. As you serve the first spoonful, you see smiles spreading across faces, and you know you've found a winning recipe. This dish is more than just a side—it's a conversation starter. The creamy Yukon Gold potatoes, smothered in a rich cheese sauce and topped with the unexpected zing of crushed Utz Salt & Vinegar Chips, offer a delightful twist that will have everyone asking for the recipe. Whether you're hosting a summer BBQ or attending a potluck, this casserole is sure to be a hit, making you the star of the gathering. So, why not try something new and exciting for your next get-together? This Potato (Chip) Casserole with Utz Salt & Vinegar Chips is easy to make, bursting with flavor, and perfect for sharing with friends and family. It’s time to elevate your summer meals and create lasting memories with this delicious, crowd-pleasing dish. Trust us, once you try it, you’ll be hooked! Potato (Chip) Casserole with Utz Salt & Vinegar Chips Shop this recipe on Instacart! 3 lbs Yukon Gold Potatoes, diced ¼ cup butter ½ onion, grated 2 cloves garlic, minced ¼ cup all purpose flour 2 cups milk ¼ cup dill, chopped ½ tsp garlic salt ¼ tsp cayenne pepper 2 cups cheddar cheese, shredded 2 cups havarti cheese, shredded ½ cup sour cream 1 cup Utz salt & vinegar chips, crushed Preheat the oven to 375°F. Peel the potatoes and cut them into small cubes. Add the diced potatoes to a pot of water with a pinch of salt and bring to a boil, cooking until fork tender (about 10 minutes). Drain and set aside. Melt the butter in your Stargazer 12-inch cast iron skillet over low-medium heat. Add in the grated onion, cooking for a couple minutes before adding in the garlic. Sprinkle in the flour, then slowly add in the milk, stirring constantly. Stir in the dill, garlic salt and cayenne pepper. Then add in roughly one cup of each cheese and the sour cream and stir until combined. Gently add in the potatoes and fold into the cheese mixture. Top with remaining cheese, then one cup of crushed Utz Salt & Vinegar chips (or more if you’d like) and bake for roughly 20 minutes. Allow to slightly cool before serving. Enjoy!
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Utz Kitchen Sink Bars
Are you looking for a snack that packs a punch of flavor and texture in every bite? Look no further than Kitchen Sink Bars, a sweet and salty treat that will satisfy all of your cravings. This easy-to-make recipe combines Utz Original Potato Chips and Utz Thin Pretzels with a variety of sweet and savory ingredients to create a bar that is truly unforgettable. Whether you're looking for a tasty snack to share with friends or just want to treat yourself, these bars are the perfect solution. To start, you'll need a 9x13 inch baking dish, and a mixture of Utz Original Potato Chips and Utz Thin Pretzels. Crush the chips and pretzels into small pieces and set aside. Next, melt 1 cup of unsalted butter in a saucepan over medium heat. Once melted, add 2 cups of brown sugar and 1 cup of corn syrup, stirring until combined. In a separate bowl, mix together 2 cups of quick oats, 1 cup of flour, 1 tsp of baking powder, and a pinch of salt. Stir in the melted butter mixture until well combined, then fold in the crushed chips and pretzels. Spread the mixture evenly into your prepared baking dish and bake in a 350°F oven for 25-30 minutes, or until golden brown. Once your Kitchen Sink Bars are out of the oven, sprinkle a handful of your favorite sweets on top. We recommend using M&Ms, chocolate chips, or chopped up candy bars for an extra burst of sweetness. Let the bars cool for a few minutes, then cut into squares and enjoy! With their crunchy texture and irresistible flavor, Kitchen Sink Bars are the perfect snack for anyone who loves a good balance of sweet and salty. Whether you're a fan of Utz Original Potato Chips or Utz Thin Pretzels, this recipe is sure to satisfy. So why wait? Give Kitchen Sink Bars a try today and see for yourself why they're a hit with snack lovers everywhere! Ingredients: 1 cup unsalted butter, softened 1 cup brown sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups crushed Utz Original Potato Chips 1 1/2 cups crushed Utz Thin Pretzels 1 cup semisweet chocolate chips 1 cup chopped nuts (optional) 1/2 cup peanut butter chips (optional) Directions: Preheat oven to 375°F and grease a 9x13 inch baking pan. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture until just combined. Stir in the crushed Utz Original Potato Chips, crushed Utz Thin Pretzels, chocolate chips, and nuts (if desired). Spread the batter evenly into the prepared pan. Sprinkle peanut butter chips over the top (if desired). Bake for 20-25 minutes or until the edges are golden brown. Allow to cool in the pan for 10 minutes before slicing into bars. Enjoy your delicious Utz Kitchen Sink Bars!
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Utz Baked Macaroni & Cheese
This baked macaroni and cheese recipe comes from our very own Sam Hogan! It's a favorite recipe around here with its combination of cheeses that melt into a rich and creamy sauce. The recipe is incredibly customizable and you can replace the breadcrumbs and flour with more Utz Original Potato Chips and a gluten free flour for a gluten free recipe. Ingredients 16 oz. cavatappi or large elbow macaroni 3 tbsp butter 3 tbsp flour 2 ½ cups milk ¼ tsp salt ½ tsp ground black pepper 16 oz smoked gouda, shredded 16 oz aged white cheddar cheese, shredded ¼ cup breadcrumbs ¼ cup crushed Utz Original Potato Chips Directions Cook pasta to al dente texture according to package directions. Drain and set aside. Preheat oven to 350˚F. In a medium saucepan, melt butter. Stir in flour then gradually stir in milk. Cook, stirring constantly over medium heat until sauce thickens. Stir in salt and pepper. Add cheese and stir until cheese melts. Spoon drained pasta into a greased 9 x 13 baking dish. Pour cheese sauce over pasta and gently fold in sauce until mixed well. Top with breadcrumbs and crushed chips. Bake 20 minutes at 350 ˚F. Broil for additional 2-5 minutes until topping golden brown.
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Utz Ripple BBQ Chicken Sliders
Ingredients 12 slider buns, split 4 cups cooked chicken, shredded 1/2 cup BBQ sauce ½ yellow onion, diced 6 strips cooked bacon, chopped ½ c mayonnaise 2 cups mild cheddar cheese, shredded 1 ½ cups Utz Ripples BBQ Chips 2 tablespoons fresh cilantro leaves, roughly chopped 2 tablespoons unsalted butter Fresh ground black pepper as desired Directions Preheat oven to 350˚F. Prepare a 9X13 baking dish with parchment paper. Lightly spray paper with non stick cooking spray. Place bottoms of slider buns in the prepared baking dish. In a small bowl, combine shredded chicken, diced onions, bacon, mayonnaise, and a 1/4 cup of BBQ sauce. Mix until completely coated. Spread chicken equally across the buns. Top with remaining BBQ sauce. Evenly sprinkle cheddar cheese and 1 tablespoon cilantro across the chicken topped sliders. Add pepper as desired. Place Utz Ripples BBQ Chips on top of cheddar cheese and cilantro. Place the top buns on top of the sliders. Cover with foil and bake for 15 minutes. While baking, melt the butter. Add remaining cilantro and set aside. Remove foil from the pan. Brush each bun with butter mixture. Bake, uncovered, for another ten minutes, until tops are golden. Serve immediately.
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Utz Peanut Butter Thumbprint Cookies
Here’s a recipe that’ll throw you back to your childhood. Submitted by Jay Poore and Chuck Tullis, these classic and iconic Peanut Butter Jam Thumbprint Cookies are soft, chewy, with a crackly top and filled with sweet jam. Use your favorite jelly flavor like strawberry, grape, or raspberry. The salty potato chips are an unexpected twist that really brings everything together. It’s the perfect snack, dessert or holiday treat. Ingredients 1 stick butter 1/3 cup sugar ½ cup light brown sugar 1 egg 1 tsp vanilla 1 ½ cups flour ¾ tsp baking soda 2/3 cup creamy peanut butter 1 egg white, lightly beaten 2 cups crushed Utz Original Potato Chips ½ cup fruit jam or filling of your choice Directions Preheat oven to 375˚F. Cream butter, scraping down sides of the bowl and add both sugars. Cream together, about 3 minutes. Add the egg and vanilla and continue to mix. In a mixing bowl, sift together the flour and baking soda. Add the flour mixture to the sugar mixture and stir until just combined. Add the peanut butter and mix until well combined. Roll heaping tablespoon sized balls of dough and toss in the egg whites followed by the crushed potato chips, until well coated. Place balls onto a parchment lined baking sheet. Gently press your finger into the center of the dough. Place into the oven and bake for 12 to 15 minutes or until cookies have spread and baked through. Allow cookies to cool before filling with a small amount of jam or filling. Once cookies have been filled, se aside and allow cookies to set.
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Utz Ultimate Crab Cake
Ingredients 1 lb fresh jumbo lump crab meat, drained 2-3 Tbsp mayonnaise 1 tsp Dijon mustard 2 large egg 1 tsp dried parsley ¾ c crushed Utz Crab Chips, approximately 3-4 ounces Lemon wedges to garnish Directions In a medium bowl, add crab meat, mayonnaise, mustard, 1 egg, and parsley. Stir until just combined. Do not over mix. If the mixture is not sticking together, add another tablespoon of mayonnaise. Fold in crushed potato chips until just combined. Again, do not overmix. Form into six patties and place in freeze for 10 minutes. Crack the remaining egg into a small bowl and add 1 tablespoon of water to create an egg wash. Remove patties from the freezer and space them 2 inches apart on a greased pan. Brush the tops with the egg wash. Bake at 350 degrees Fahrenheit for approximately 30-40 minutes or until the internal temp reached 165 degrees Fahrenheit. Broil on low until the tops of the crab cakes are golden brown. Garnish with lemon wedges.
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Utz Crab Chip Crusted Chicken Bites
From Molly Mancini Ingredients 1 cup of all-purpose flour + 1 Tablespoon Seafood Seasoning (Maryland Style) – Mix well, and put into a zip bag or a bowl. 3 large eggs – well beaten or – 1 cup of liquid egg substitute. Hold in a bowl. 1 cup of finely crushed Utz Crab Chips + 1 cup of Panko Breadcrumbs + 1 cup of Corn Flake Crumbs + 2 Tablespoons Seafood Seasoning (Maryland Style) – Mix well, and put into a bowl. 2 boneless/skinless chicken breasts or 4 boneless/skinless chicken thighs cut into bite sized pieces. Directions Breading Procedure: Add the chicken to flour and seafood seasoning in the plastic bag or bowl and toss until well coated. Remove half of the flour coated chicken and dip into the beaten egg/seafood seasoning mixture. Transfer the egg dipped chicken into the crumb mix (potato chips + panko + corn flakes) coat each piece evenly. Repeat steps 2 and 3 until all the chicken is breaded. Hold all the chicken on a flat sheet pan in preparation for pan frying. Frying procedure: In a large frying pan, add equal parts of vegetable oil and olive oil so that the pan contains at least 2 inches of oil. Heat to medium – high temperature. Once oil is hot, gently place the breaded chicken in the oil and fry until each side is golden brown. Turn each piece carefully so not to remove breading. Frying in small batches will help evenly cook the chicken. Chicken should reach an internal temperature of 180 degrees when tested with a meat thermometer. Remove chicken from the pan and drain excess oil on a wire rack or on paper towels. Serve hot- ENJOY!
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Utz Crispy Oven Fried Onion Rings
These Utz Crispy Oven Fried Onion Rings are super easy to make, and so crispy. These only take a few minutes to throw together and 16 minutes total in the oven, so you can have these ready for surprise guests or as a quick appetizer before your next party! They're incredibly easy to customize too, since you can mix your favorite spice blend into the flour to flavor your onion rings without burning the spices in the oven! You can even use different flavors of Utz potato chips to mix things up! We love using our Utz Kettle Classics Smokin' Sweet Crab chips for the perfect appetizer before digging into some crabs with friends. Want to heat things up? Try using Utz Red Hot potato chips and an extra dash of cayenne pepper! Or try using Utz Fried Dill Pickle Ripples if you've got some burgers on the grill. The onion and dill flavors in the onion rings pairs perfectly with the best summer cookout dishes. Ingredients 2 cups all-purpose flour 1 tsp cayenne pepper 1 tsp ground black pepper 3 tsp salt 1 cup plain yogurt 2 eggs 1 cup panko breadcrumbs 2 cups crushed Utz potato chips 6 tbsp olive oil 2 large yellow sweet onions, peeled and sliced to ½ inch thickness Directions Preheat oven to 400˚F. Place parchment paper onto baking sheet, drizzle with olive oil and place sheet in oven for approximately 8 minutes. In a medium bowl, combine flour, cayenne pepper and 2 teaspoons of salt. In a separate bowl, whisk together yogurt and eggs. Add half of the flour mixture to yogurt mixture and beat until smooth. Combine panko, potato chips and remaining salt in a bowl or shallow dish. Lightly dredge onion rings in flour mixture and then drop into to the yogurt mixture. Shake off excess batter and then dredge in the panko/potato chip mixture to coat evenly. Carefully arrange onion rings on prepared baking sheet, allowing space in between. Bake about 8 minutes and then flip. Bake an additional 8 minutes or until golden brown and crispy. Salt to taste. Variations For a gluten free recipe, substitute the all-purpose flour for a gluten free flour and the breadcrumbs for gluten free breadcrumbs.
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Utz Gourmet Potato Casserole
What's better than a delicious potato casserole? How about one that can be customized however you want! Our Utz Gourmet Potato Casserole will let you take some ordinary potatoes and turn them into a dish that everyone will love. This recipe has endless flavor combinations which are sure to please anyone looking to make something that's both delicious and interesting. A special thanks to our own Craig Laughman for sending in this recipe! Ingredients 8-10 medium potatoes ½ cup onion, diced 4 tbsp butter, melted 1 cup sour cream 1 ½ cups shredded cheddar cheese ¼ tsp onion powder ¼ tsp garlic powder 1 tbsp parsley Salt & pepper to taste Directions Preheat oven to 350 ˚F. Boil 8-10 potatoes in large stockpot. Cool, peel and shred. Set aside. In medium bowl mix melted butter and sour cream. Add remaining ingredients and mix. Add shredded potatoes and toss. Pour into greased 9x13 glass casserole dish. Bake for 60 minutes. Variations Replace the 1 1/2 cup of shredded cheddar cheese with 1 1/2 cup of shredded Mexican cheese. Add 1/2 tsp of paprika and 1/4 tsp of chili powder with the rest of the spices. Top with crushed Utz Kettle Classics Potato Chips, Smokin' Sweet BBQ! Want to up your onion and garlic flavor? Try adding crushed Utz Onion & Garlic Potato Chips as a topping! Do you make a recipe like this? How would you customize this dish? Let us know in the comments or by tagging us on social media @UtzSnacks!
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