When the folks over at Kettle Brand asked if they could send us some potato chips to experiment with, I was so excited! I love potato chips, especially the extra thick, crunchy kettle-cooked ones. Jalapeño is my favorite flavor, but David likes salt and vinegar, so we switch off what we buy. But we don’t buy them often, because I don’t want to use the whole bag; I never think of cooking with them!
This is a classic recipe in our house. Our mom always made it when we were growing up, but with cornflake crumbs, not potato chips. We love it even though we’re not fans of tomatoes!
I actually made this for my mom and didn’t tell her my secret ingredient—and she loved it! It was delicious and extra crispy. Just make sure not too add salt and pepper, because the chips have enough.
What’s your favorite kind of potato chip? Do you ever use chips in recipes? Next up, I think I’ll try baking with chips. I love the combination of sweet and salty!
Crispy Tomato Chicken with Potato Chips
For the Chicken:
- 1 lb. chicken cutlets
- 1 egg, beaten
- 1 5 oz. bag Kettle Brand salt and pepper potato chips
For the Tomato:
- olive oil
- 4 cloves garlic, smashed
- 2 cans diced tomatoes
- 1/3 cup lemon juice
- salt and pepper
- Preheat the oven to 350 degrees and grease a 9×13 Pyrex or baking dish.
- Crush the potato chips in a food processor or by hand.
- Dip each piece of chicken in the egg and then in the potato chip crumbs and line up in your baking dish.
- Bake the chicken until cooked through, about 15 minutes.
- Meanwhile, make the tomato topping: Saute the garlic in the olive oil over medium until fragrant, but not brown. Add the tomatoes and lemon juice, season with salt and pepper and bring to a boil. Let cook over medium-high heat while the chicken cooks.
- Remove the chicken from the oven, spread the tomato evenly on top, and bake for another 10 minutes.
*I received product from Kettle Brand Chips.