It’s National S’mores Day, Potato Chip Style

In honor of National S’mores Day, we decided to give a campfire favorite a salty, potato chip twist. If you love chocolate covered potato chips and you love s’mores, this is the treat for you.

The trick to making these excellent is to make sure you have a good, strong chip. I find those with ridges are more durable and hold more flavor. I would also recommend setting the chocolate near the fire to begin melting the bar before the marshmallow is ready. I wish I had melted it a bit more, but they were still pretty melty.

Photo Aug 10, 9 03 49 PM (1)

The steps:

  • Prep your plate with potato chips and chocolate
  • Set the plate near the fire
  • Roast your mallow
  • Build you s’more sandwich
  • Devour

We enjoyed this change to one of our summertime favorite treats, but in the end, I don’t know that is was necessary. I love me a good chocolate covered potato chip, but with the chocolate and marshmallow, these are a bit too sweet for my liking. But, would I make them again? Of course! Next time I’ll just need a glass of milk on hand.



Dutch Crunch Bistro Blend Kettle Chips

Our newest chip obsession in the Keeney house is Old Dutch’s Bistro Blend kettle chips. They remind me of the kettle chips you’d find at a local deli…and then I realized that it says it right on the bag: Served in restaurants across the upper Midwest Kettle Chip Bistro Blend Review

These tasty kettle chips have a good amount of seasoning. Not too much, but a good amount. When I asked my husband why he likes them so much he said, “They’re good.” And then proceeded to explain that he really likes the spices and that it has “a subtle spice that’s really nice.”

As per always, the kettle chips have a great crunch and lots of ridges to hold extra flavoring. If you like flavorful kettle chips these are a good choice, but make sure you have a beverage on hand. These guys are salty and full of flavor.

The Bistro Blend may rival our love for the jalapeño cheddar kettle chips…maybe.  Kettle Chip Bistro Blend Review


Chocolate Covered Potato Chips from Natasha’s Just Brittle

I was approached by Natasha’s Just Brittle to sample their chocolate covered potato chips, among a few other sugary sweets. I love a good salty sweet treat and if I were to describe her chips in one word, it would be: DECADENT.

First things first, let’s just talk about the adorable packaging. I arrive home from work to find this adorable box, filled with individually wrapped chocolate covered potato chips and brittle, that is again wrapped into neatly branded pouches.


According to Natasha’s Just Brittle website, her confections are slowly cooked with all fresh ingredients, including a “secret blending of organic sugar, salted butter, fresh nuts, sea salt and a few other ingredients.” There is no corn syrup like most brittles and no preservatives.

The chips have been slowly dunked multiple times into a rich dark chocolate, almost to the point where the chip is lost, but the salty kick brings their presence right back to the front. The best part: each chip is topped with chocolate drizzle and crushed brittle. Although, I think the chip is rich enough, I love the brittle addition.

It is a true challenge to keep a chip crispy when coating them in chocolate. If I were to make a suggestion, I would like to see a little less chocolate on the chip OR a thicker cut chip, like a ripple chip to give them a little crunch.

These were so rich, that my husband and I ended up splitting a single chip! Nothing a cold glass of milk couldn’t tame. And, that just means your dollar goes farther, right?

In short: The chocolate covered potato chips are excellent (and the brittle is fantastic)! I would highly recommend ordering these as a special treat for any occasion.

This was a very exciting, very decadent treat!

Recipes to Celebrate National Potato Chip Day

potato chip blog recipeTo celebrate National Potato Chip Day, I thought I should share some of my favorite recipes from a coveted recipe booklet my dad passed on to me: Prize Winning Recipes Starring Potato Chips (published in 1959. Kitchen tested by the Potato Chip Institute, International).

First, a little how to:IMG_4905

This recipe book is full of useful tips on how to cook with potato chips, games to play a child’s birthday party and of course how to host a neighborhood cook-out (including the crazy idea of cooking vegetables on the grill! what!?).

When I use these recipes, I remove a few things here and there (like a teaspoon of MSG). Make these your own, I like to add more spice and then use the crunchy chicken and chips for tacos.











And the votes are in!

“In search of Canada’s best ketchup chips” – from EatNorth

Canadians love ketchup chips – for the most part. I too enjoy the tasty, finger-dying crisps…maybe that’s because Minnesota is a near neighbor. Anywho, I love the dedication, thought and overall write-up of the evaluation and wanted to share it with all of you.

Who loves ketchup chips? We do and there are certainly a lot of Canadians (and ex-pats) out there who love them too. While no one is 100 per cent certain about who actually invented this style of chip in the first place, it is a food that is inexplicably tied to our Canadian identity. – Eat North


Photo from Eat North

The process:

  1. Chips faced off in a bracket setting
  2. Taste testers sampled and rated
  3. By elimination, an ultimate winner was chosen

The verdict:

  1. Old Dutch Foods
  2. No Name
  3. Signal

Get the full evaluation here!

Compost Cookies

I love a good recipe that involves salty sweet, especially when the salty is potato chips.

Blog post and delicious cookies, courtesy of Bekah S.

I should preface this post that I am not a great baker. In fact, I’ve destroyed several boxes of those boxes of cake, so I tend to buy premade items.

However, between a love of chips and chocolate, I decided to tackle a new recipe. Unfortunately for me, the recipe said that you had to be precise with following directions.

I did make a couple of substitutions. The original recipe said to use bread flour, and I used regular. I also decided to use a combo of peanut butter/chocolate chips rather than butterscotch because one, they were on sale at Target, and two, I didn’t want to have half of a bag of chocolate chips lying around my house. As for the coffee, I bet you could use whatever kind you have on hand, I just so happened to have Dark Roast.

The first step was to create the Graham Cracker crust. I think you could crush the graham crackers in a baggie, but I used my trusty food processor.


After the graham crackers sprayed all over my kitchen when I removed them from the Processor, I added the flour, baking powder, baking soda, salt and dry milk.

After tossing the dry ingredients together, I added the butter and heavy cream. After mixing all of that, I put it in the fridge because I knew it would take a while for me to figure out the rest of the recipe.photo2

At this point, I was getting nervous because just the graham crust already took long enough.

I mixed up the dry ingredients, but then it got sketchy. The recipe I had used a KitchenAid mixer, and I do not have one of those. In fact, my mother and sister have promised to get me one when I get married; with that not happening anytime soon, I improvised. MISTAKE #1.


The recipe kept giving time limits for how long things should be “creamed” or “mixed” or “beaten” so I just did these things until my arms got tired. I just added the ingredients the normal way I make cookies: add the wet materials to the dry materials and the extras at the end! MISTAKE #2


At this point, the recipe said to refrigerate the dough for an hour. It said to portion out the dough before refrigerating but that didn’t seem necessary, plus I couldn’t find one of my cookie sheets. It also said to cover the dough with plastic wrap but I felt that was just a waste. MISTAKE #3

After an hour, I preheated my oven, portioned out the chilled cookie dough on the parchment paper, and threw it in the oven for 18 minutes like the original recipe said. MISTAKE #4


After about 5 minutes, I pulled this out of the oven. So after all of that work, I was left with burnt cookies and a blaring fire alarm.


After turning on all of the fans and opening all of the windows of my apartment, I decided to change plans. My mom gave me some silicone baking sheets for Christmas last year that I had yet to use. I decided now was the time! MISTAKE #5

I loaded them up with the cookie dough, and put them in for much less time. This was the first batch.


At this point, I was super frustrated, and cold because all of the windows in my apartment were open late at night, in Minnesota, in the middle of October. Finally, I reused the original cookie sheet, and got some to turn out. They didn’t look appealing, but they ended up being quite tasty!


I would recommend making these cookies because the added salty was amazing! However, the next time I try to add chips to a recipe, I think I’ll just stick to regular chocolate chip cookies, and eat some chips on the side!

Compost Cookies

Adapted from recipe on Table for Two


  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • ⅔ cup tightly packed dark brown sugar
  • 1 tbsp. corn syrup
  • 1 egg
  • ½ tsp. vanilla extract
  • 1⅓ cups flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 tsp. kosher salt
  • 1¾ cup mini chocolate/peanut butter chips
  • ½ cup of graham crust (see below for recipe)
  • ⅓ cup old-fashioned rolled oats
  • 2½ tsp. ground coffee
  • 2 cups plain potato chips
  • 1 cup pretzels

Line baking sheets with parchment paper or silicone baking mats.

In a large bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.

Cream together butter, sugars, and corn syrup. Then add in the egg and vanilla extract and beat.

Slowly add in the flour mixture and mix until everything is just about coming together.

Add the chocolate chips, peanut butter chips, graham crust, oats, and ground coffee, and mix for 30 seconds.

Then add the potato chips and pretzels until folded in.

Using a medium sized cookie scoop, portion out dough onto your prepared baking sheets. Pat the top domes of the cookies flat. Wrap the sheet pan tightly in plastic wrap and place in refrigerator to chill for up to one hour.

Heat oven to 375 degrees. Take the cookie sheets out of the refrigerator and place inside oven. Bake for 8-10 minutes. They should be faintly brown on the edges but still yellow in the center. Give them an extra minute or two if that’s not the case.

Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Graham Crust for the Compost Cookies


  • 1½ cups graham cracker crumbs
  • ¼ cup dry milk powder
  • 2 tbsp. granulated sugar
  • ¾ tsp. kosher salt
  • ½ stick unsalted butter (4 tbsp.), melted
  • ¼ cup heavy cream


Use a food processor to create graham cracker crumbs. Toss the graham crumbs, milk powder, sugar and salt in a medium bowl. Whisk the melted butter and cream together and pour over other ingredients.