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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Irish Stout Beer Cheese Dip Recipe
If you’re looking for another way to enjoy your Irish brew at this year’s St. Patty’s Day party, this dip is for you! A hearty blend of sharp and creamy cheese, dark stout, and savory spices, it satisfies without being too heavy. Pair with apples, pretzels, and Guacamole TORTIYAHS! for a little green flair. Oh, and don’t forget to serve it alongside your favorite Irish beer! Irish Stout Beer Cheese Dip Recipe 8 ounces sharp cheddar cheese (Note: We suggest grating a block of cheese for this recipe. Pre-shredded cheese has a coating to discourage clumping, and this prevents the cheese from melting properly.) 4 ounces cream cheese 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 tablespoon spicy brown mustard 1 12 oz. Irish stout 1 cup whole milk Kosher salt Grate the cheddar cheese on a grater with large holes. Cut up the cream cheese into ½-inch cubes. Set aside. Melt the butter in a saucepan on medium heat until bubbling. Whisk the flour in a little at a time until fully combined. Whisk in the garlic powder, onion powder, and mustard. While continuing to whisk, pour in the Irish stout and then the milk. Whisk often for a few minutes until thickened. Turn heat to low. Add in the cheddar cheese and whisk until fully melted. Repeat with the cream cheese. Add salt to taste. Serve immediately alongside your favorite flavor of TORTIYAHS!
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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 375˚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 Kettle Classics Crispy Bacon Jalapeño Poppers
Utz Kettle Classics Crispy Bacon Jalapeño Poppers are a homemade version of everyone's favorite party snack. And what's not to love? The flavor, the crunch, the heat, the amazing colors... This recipe comes from our own Lindsey Kress with one of the best jalapeño popper recipes we've ever tried. The crunch factor is a game changer, and the combination of salty, spicy and smoky is like nothing you've experienced before. They're so easy to make, they'll soon become a favorite appetizer on your party menu. They're bursting with crispy bacon flavor with melted cheese and a spicy jalapeño finish. This recipe is super easy to make and only has 7 ingredients. Plus, unlike the jalapeño poppers you might get at the store, these are easy and quick since they're baked in the oven instead of deep frying them. Ingredients 10-12 medium jalapeño peppers 3 cloves of garlic, minced 8 oz Monterey Jack cheese, shredded 8 oz cream cheese, softened ½ small yellow onion, minced 3 tbsp cilantro, plus more for garnish ½ bag of Utz Kettle Classics Jalapeño Chips, crushed Directions Preheat oven to 375˚F. Arrange bacon on rimmed baking sheet in single layer and bake for about 35 minutes or until bacon has reached desired crispness. Once cooked, remove and allow to cool slightly. While bacon is in oven, prepare peppers. Half peppers and remove seeds. Place on a baking sheet with cut side up and set aside. Once bacon has cooled enough to handle, crumble or chop into small pieces. In a bowl, mix garlic, Monterey Jack cheese, cream cheese, onion, cilantro and bacon until combined. Scoop about 1-2 tablespoons of the filling into the pepper halves, scraping off the excess for a smooth, flat surface. Repeat until all peppers have been filled. Table 1-2 tablespoons of crushed chips and place on top of the filling of each pepper, pressing slightly to make sure they will not fall off during baking. Return peppers to the backing sheet. Bake for 5 minutes until the filling has started to melt and then turn on the broiler and broil briefly just until the filing bubbles. Watch carefully as to not burn the chips. Remove from the oven, sprinkle with cilantro and serve immediately.
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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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TORTIYAHS! Taco Dip
Ingredients: 8 oz softened Cream Cheese 8 oz Sour Cream 1 Packet of Taco Seasoning Salsa Jalapenos/ bell peppers Shredded lettuce Mexican cheese Instructions: Combine cream cheese, sour cream and taco seasoning. Spread evenly on the bottom of a serving dish. Top with a layer of salsa, jalapenos/ bell peppers, shredded lettuce and Mexican cheese. Serve with TORTIYAHS!
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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 Sweet and Salty Bourbon and Orange Pecan Pie
This version of pecan pie submitted by Lindsey Kress is great for serving at dessert or just having after dinner. The bourbon makes it a lot more festive for a dinner party and the orange zest brightens up the flavor. It's rich, but not too heavy. You can taste the butter as it melts in your mouth...the flavors are just perfectly balanced. The Utz Mini Pretzels add an amazing second crunch to the pie that compliments the toasted pecans beautifully. Ingredients Crust 1 ½ cups flour ½ tsp salt ¼ cup shortening ¼-1/3 cup ice water Filling 2 large eggs 1 cup light corn syrup 2 Tbsp salted butter, melted ½ cup light brown sugar, packed 2 Tbsp bourbon 1 tsp vanilla or orange extract Zest of one large orange ½ tsp cinnamon ¼ tsp kosher salt 2 cups pecans ¾ cup Utz Mini Pretzels or Butter Waffles ¾ cup bittersweet or dark chocolate chips Directions Preheat oven to 350 degrees Fahrenheit. For the crust, in a medium bowl stir together flour and salt. Using a pastry blender or your hands, add in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork or hands until hydrated. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until the mixture begins to come together. Gather dough into a ball and knead gently until it holds together. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle. Fold pastry into fourths and transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Refrigerate until ready to fill. For filling, in a large bowl, whisk together eggs, corn syrup, butter, vanilla, brown sugar, orange zest, cinnamon, and salt. Stir in pecans, pretzels, and chocolate chips. Spoon mixture into prepared pie crust. Bake for 30 minutes. Cover pie with foil and bake until filling is puffed and center is just set, 15-20 minutes more. After removing from the oven, zest more orange on top of pie. Transfer pie to a wire rack and let cool to room temperature.
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Utz Strawberry Pretzel Salad
There's a lot to love about summertime. The sunshine, the warm weather... but most of all, being able to make fresh strawberry desserts! This pretzel salad mix is a classic dessert from the 50s and 60s. It's a no-bake cheesecake layer combined with a crunchy pretzel crust and fresh berries. Our own Wendy Groover submitted this recipe to us and it's perfect for big family gatherings or get-togethers with friends. It's a super easy dessert to make that's a nice light end to a summer meal. Ingredients ¾ cups butter, melted 3 tbsp sugar 1 (6 oz) pkg strawberry gelatin 2 cups boiling water 2 cups sliced strawberries (thawed if frozen) 1 cup powdered sugar 8 oz cream cheese, softened 1 cup whipped topping 2 cups coarsely crushed Utz Mini Pretzels Directions Preheat oven to 400˚F. In medium bowl, combine pretzels, butter and sugar. Press into 9 x 13 baking pan. Bake for 8 – 10 minutes but do not overbake. Cool on wire rack. Next, in a small bowl, beat whipped topping, cream cheese and powdered sugar until smooth. Spread over pretzel crush and refrigerate until chilled. In a large bowl, dissolve gelatin in boiling water. Slowly stir in sliced strawberries and chill until partially set, about 30 minutes. Carefully spoon gelatin filling over whipped topping layer. Chill until firm, 4-5 hours.
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Tequila Spiked Guacamole
In celebration of National Tequila Day we crafted a guacamole recipe spiked with tequila and served with the perfect chaser on the side.... our Brazilian Lime TORTIYAHS! INGREDIENTS: 4 ripe avocados Lime juice 1 tsp chili powder ½ tsp coriander ¼ tsp cayenne Black pepper and salt to taste Diced tomato Diced red onion ½ cup cilantro Jalapeno 1 large clove of garlic, diced 1-3 tsp tequila INSTRUCTIONS: 1. Add lime juice and avocado to a bowl and mash leaving some chunks. 2. Add the coriander, chili powder, cayenne, pepper. Mix thoroughly. 3. Stir in the remaining ingredients, being careful not to overmix. Grab your favorite drink and a bag of TORTIYAHS! and enjoy!
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Utz Seafood Mac & Cheese
Ingredients 16 oz elbow macaroni ½ cup salted butter ½ cup flour 4 cups milk 1 Tbsp Bay seasoning 8 oz shredded sharp cheddar cheese 8 oz shredded mild cheddar cheese 8 oz bay scallops, cooked* 16 oz steamed shrimp, steamed and cut into small pieces* 4 oz Mexican blend cheese 3 oz Utz Kettle Classics Crab Chips Directions Preheat oven to 375 degrees Fahrenheit. Cook macaroni to al dente, follow package instructions. Drain pasta, then set aside. In a large saucepan, melt butter. Reduce heat and add flour and bay seasoning until smooth. On medium-high heat, gradually stir in milk. Bring mixture to a boil, being sure to stir constantly. Boil for at least 1 minute or until the sauce begins to thicken. Add cheddar cheeses to sauce. Stir until cheese has melted and sauce is smooth. Add seafood to macaroni. Stir to combine. Add cheese sauce to macaroni and seafood mixture until macaroni is evenly coated. Place mac and cheese into a greased 9x13 pan. Top mac and cheese with Mexican cheese blend and crushed crab chips. Cover with foil and bake for 20 minutes. Increase temperature to 400 degrees. Remove foil and bake for an additional 10 minutes. * Other seafood can be added as well. (ex. fish, crab, clam, lobster) Adjust amounts of seafood for combination of choice.
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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. 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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