Sea Salty and Pepper Potato Chips

• 3 cups vegetable oil
• 3 cups water
• ¼ cup sea salt, divided
• 2 large potatoes, thinly sliced
• 2 tablespoons ground black pepper

• 
  
  Step 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  
  
• 
  Step 2 Stir water and 2 tablespoons sea salt together in a bowl until salt is dissolved. Place potato slices in water.
  
  
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  Step 3 Transfer 2 handfuls of potatoes using tongs from water to hot oil, cover the pot or fryer, and cook in hot oil until chips are crispy and light brown, 5 to 7 minutes. Transfer to a paper towel-lined plate. Repeat with remaining potatoes.
  
  
• 
  Step 4 Place chips in a large bowl and sprinkle remaining salt and pepper over the top; toss to coat.
  
  

• 3 cups apple cider vinegar
• 
  1 pound red potatoes, thinly sliced on a mandoline
• 
  sea salt to taste

• 
  Step 1 Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
  
  
• 
  Step 2 Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
  
  
• 
  Step 3 Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
  
  
• 
  Step 4 Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

Air Fryer Potato Chips

• 1 large russet potato, peeled
• cooking spray
• 1 teaspoon smoked Cheddar salt (such as Bitterman)

• 
  Step 1 Set a mandoline on the thinnest level and carefully cut potato into thin slices.
  
  
• 
  Step 2 Add sliced potatoes to a bowl of water and soak for 15 minutes. Pour out water, cover potatoes with fresh water, and soak for an additional 15 minutes.
  
  
• 
  Step 3 Meanwhile, preheat the air fryer to 400 degrees F (200 degrees C) for 10 minutes. Spray the air fryer basket with cooking spray.
  
  
• 
  Step 4 Remove potatoes from the water and dry thoroughly. Sprinkle with smoked Cheddar salt and transfer to the air fryer basket, making sure not to overcrowd it. Spray the potatoes with cooking spray.
  
  
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  Step 5 Air fry potatoes for 8 minutes. Open air fryer and shake potatoes. Cook until potatoes are golden brown, about 7 minutes more. Check to make sure they are not cooking faster and starting to burn.

Baked Mexican Chips on a Stick

• nonfat cooking spray
• 2 russet potatoes, unpeeled
• 2 teaspoons taco seasoning mix, or to taste
• 
  6 bamboo skewers
• 
  2 teaspoons sriracha sauce, or to taste
• 
  1 pinch sea salt to taste

• 
  Step 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
  
  
• 
  Step 2 Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces.
  
  
• 
  Step 3 Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral.
  
  
• 
  Step 4 Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top.
  
  
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  Step 5 Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt.

Potato Chips

• 1 tablespoon vegetable oil

• 1 potato, sliced paper thin (peel optional)
• 
  ½ teaspoon salt, or to taste

• 
  Step 1 Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
  
  
• 
  Step 2 Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
  
  
• 
  Step 3 Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

Air Fryer Cinnamon Sugar Apple Chips

• Yield
  3  cups
  
  Time spent:
  Prep time: 15 Minutes
  Cook time: 22 Minutes
  Total time: 37 min

• 3 medium or 5 small apples
• 2 tablespoons of sugar
• 1 tablespoon of ground cinnamon
• 2 tablespoons of oil

Ricotta & Potato Chip Fish Cakes with Peas

• One 2 oz. bag of potato chips (preferably sour cream and onion flavored)
• Two 6 oz. cans of wild pink salmon packed in water, well-drained
• One cup of whole milk ricotta cheese
• One tablespoon Old Bay seasoning (or one teaspoon kosher salt, sweet paprika and garlic powder)
• One lemon
• One tablespoon unsalted butter
• One 10 oz. package frozen peas
• 1/2 cup half-and-half
• 1/2 teaspoon kosher salt

• Let air out of potato chip bag and crush the bag with a rolling pin or wine bottle to make fine crumbs.
• Transfer potato chip crumbs to a large bowl and add salmon, ricotta and Old Bay.
• Finely grate the zest from the lemon and add it to the bowl (reserve the zested lemon).
• Stir the mixture well to combine, breaking up salmon as you mix.
• Divide mixture into 8 equal portions and use your hands to form each into a patty. It’s helpful to divide the mixture in half and then in half again to make sure the patties are the same size.
• Place butter into large non-stick skillet over medium-high heat.
• Once it melts and begins to bubble, place fish cakes in the skillet and cook without disturbance until bottoms are browned, in 2 to 3 minutes.
• Use a spatula to carefully flip each one over and cook until nicely browned on the second side, another 2 to 3 minutes.
• Transfer fish cakes to a plate and cover them with foil to keep warm.
• Turn heat on to high and place peas, half-and-half and salt in same skillet.
• Cook, stirring just until the peas are bright green and tender and the half-and-half has reduced slightly, about 4 minutes.
• Transfer the peas to a serving platter and place the fish cakes on top. Cut the zested lemon into wedges and serve the wedges with the fish cakes for squeezing over. Serve immediately.

Paprika Potato Chips

• 1/2 cup plain Greek yogurt (about 5 ounces, low-fat or whole)
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh chives
• 1 teaspoon cider vinegar
• 1/2 teaspoon onion powder
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

• 2 large russet potatoes (about 1 pound total), scrubbed and left unpeeled
• 2 tablespoons olive oil, plus more for brushing the pan
• 2 teaspoons sweet or smoked paprika
• 1/2 teaspoon kosher salt

White Chocolate Potato Chips

• 1 (8-ounce/224-gram bag) kettle-style potato chips
• 2 ѕ (325 grams) ;all-purpose flour
• 1 teaspoon (4 grams) baking soda
• 1 teaspoon (4 grams) kosher salt
• 2 sticks/1 cup (227 grams) unsalted butter (room temperature)
• 1 cup (200 grams) light brown sugar
• Ѕ (110 grams) granulated sugar
• 2 large (100 grams) eggs
• 1 tablespoon (12 grams) vanilla extract
• 1 ј cup/8 ounces (226 grams) DULCEY 35%, chopped
• Maldon sea salt (coarse sea salt), as needed for garnish

1. Using a food processor or by hand, crush potato chips into small pieces, no larger than 1⁄4-inch pieces. Reserve about three-quarters of the potato chips and finely crush. The larger pieces will be used inside of the cookies, and the remaining one- quarter amount (finely crushed) will be used as a coating.
2. Preheat the oven to 350°F. Line two cookie trays with parchment paper and set aside.
3. Place flour, baking soda, and salt in a bowl. Whisk together and set aside.
4. Using an electric mixer fitted with a paddle attachment, cream together butter, brown sugar, and granulated sugar. Mix on medium speed until the butter is fluffy, about 5 minutes.
5. Turn the mixer speed to low and add eggs and vanilla. Mix for about 30 seconds, until just combined.
6. Turn the stand mixer off and add dry ingredients. Combine at a slow speed until the mixture is a third of the way combined. Turn the machine off and add chopped chocolate and three-quarters of the crushed potato chips. Mix on slow speed until the mixture just comes together.
7. Portion the cookies using a 3⁄4-ounce cookie scoop. Place on the prepared trays, spacing the cookies about 3 inches apart.
8. Roll cookies in the remaining one-quarter amount of the crushed potato chips.
9. Sprinkle the prepared cookies with Maldon sea salt. Bake until cookies are golden brown, about 12–15 minutes. Allow to cool for at least 5 minutes before removing from the cookie tray.

Lay’s® Chocolate Chip Cookies

• 1 bag crushed Lay’s® Kettle Cooked Original Potato Chips or Lay’s® Classic
• 2 sticks (1 cup) Butter, unsalted, softened
• ¾ cup Brown Sugar
• ¾ cup Granulated Sugar
• 1 tsp. Vanilla Extract
• 2 Eggs
• 2 ¼ cups All Purpose Flour
• 1 tsp. Baking Soda
• ¾ tsp. Kosher Salt
• 1 ½ cup Semi-Sweet Chocolate chips

1. Preheat oven at 350 °F.
2. Beat together room temperature butter and both kinds of sugar, on high speed, until light and fluffy (2-3 minutes).
3. Add vanilla and eggs, one at a time, and beat on medium speed until just combined.
4. Combine all dry ingredients (flour, baking soda, and salt) and add to the mixer. Mix on low speed until just combined.
5. Stir in approximately half of the crushed Lay’s® potato chips (reserve the rest for coating) and the chocolate chips. Fold to incorporate.
6. Refrigerate until dough is chilled.
7. Scoop dough into approximately 3 Tbsp. balls. Press down lightly to flatten slightly, and roll/coat in the remaining crushed Lay’s®.
8. Place cookies 2 in. apart on a parchment-lined baking sheet.
9. Bake for approximately 12-14 minutes, or until edges are set and lightly golden.
10. Allow to cool on baking sheet before serving and enjoying!

Kickoff Dip

• 15.5 oz. Jar TOSTITOS® Chunky Salsa (Medium)
• 1 Bag TOSTITOS® SCOOPS!®
• (2) 9 oz. Cans FRITOS® Bean Dip
• 2 Tbsp Minced Pickled Jalapeños
• 1 cup Sour Cream
• ¾ cup Shredded Cheddar Jack Cheese
• 1 Scallion, thinly sliced
• 1 Mozzarella Cheese Slice

1. Stir together bean dip, 1/3 cup salsa and pickled jalapeños.
2. Microwave 2 minutes or until beans are warm, stirring halfway through.
3. Spread bean mixture onto a medium oval platter.
4. Add a layer of sour cream to the center of the bean mixture, leaving a 1-inch border.
5. Sprinkle shredded cheese over the sour cream, again leaving a 1-inch border.
6. Use the remaining salsa to cover the layer of cheese.
7. Top with green onions.
8. Cut the mozzarella slice into 2 long strips and 5 small strips. Place the 5 small strips over the two long strips to make the football lace pattern in the middle of the dip.
9. Serve with TOSTITOS® SCOOPS!®

Lay’s® Flamin’ Hot Dill Pickle Crusted Pickles

• 1 jar Thick-cut dill pickle chips or spears
• 1 bag Lay’s® Flamin’ Hot® Dill Pickle flavored potato chips
• 2 Eggs + 1 Tbsp. Water
• 1 cup All-Purpose flour
• ¼ cup Corn starch
• 1 tsp. Kosher salt
• 1 tsp. Garlic powder
• ½ tsp. Cayenne pepper
• ¼ tsp. Black pepper

1. Pre-heat oven to 375 °F.
2. Drain dill pickle chips or spears from pickle juice. Lightly pat pickles dry with a paper towel.
3. Crush the Lay’s® Flamin’ Hot® dill Pickle chips, and pour into a shallow tray or plate.
4. In a bowl, make egg-wash by whisking together the eggs and water.
5. Make seasoned flour by mixing the flour and cornstarch with all spices and seasonings. Place into a shallow tray or plate.
6. Bread the dill pickles by lightly tossing in the seasoned flour. Shake off the excess, then dip into the egg-wash. Finally, coat the pickles with the crushed Lay’s®, gently pressing the chip pieces to adhere to the pickles.
7. Transfer the crusted pickles onto a sheet tray lined with parchment paper.
8. Bake for approximately 15 minutes, or until the coating is crunchy, but chips are not burnt.
9. Allow to cool slightly before serving alongside your favorite dipping sauce!

RUFFLES® Buffalo Ranch Dip & Potato Chips

• 1 bag (9 oz) RUFFLES® Original Potato Chips
• 8 ounces brick-style plain cream cheese
• 1/2 cup ranch dressing
• 1/2 cup buffalo wing sauce
• 1 1/2 cups shredded aged Cheddar cheese
• 1 cup shredded cooked chicken
• 1/2 cup crumbled blue cheese, divided

1. Preheat oven to 400˚F. Using electric mixer, beat cream cheese for 2 to 3 minutes or until light and fluffy. Beat in ranch dressing and Buffalo wing sauce until smooth. Stir in Cheddar, chicken, and half of the blue cheese.
2. Spoon into greased shallow 4-cup (1 quart) baking dish. Sprinkle with remaining blue cheese.
3. Place on baking sheet. Bake for 18 to 20 minutes or until golden brown. Serve warm with RUFFLES® Original Potato Chips for dipping.

Lay's® Ice Cream Sandwiches

• 1 bag crushed Lay’s® Kettle Cooked Original Potato Chips or Lay’s® Classic
• 2 sticks (1 cup) Butter, unsalted, softened
• ¾ cup Brown Sugar
• ¾ cup Granulated Sugar
• 1 tsp. Vanilla Extract
• 2 Eggs
• 2 ¼ cups All Purpose Flour
• 1 tsp. Baking Soda
• ¾ tsp. Kosher Salt
• 1 ½ cup Semi-Sweet Chocolate chips

1. Preheat oven at 350 °F.
2. Beat together room temperature butter and both kinds of sugar, on high speed, until light and fluffy (2-3 minutes).
3. Add vanilla and eggs, one at a time, and beat on medium speed until just combined.
4. Combine all dry ingredients (flour, baking soda, and salt) and add to the mixer. Mix on low speed until just combined.
5. Stir in approximately half of the crushed Lay’s® potato chips (reserve the rest for coating) and the chocolate chips. Fold to incorporate.
6. Refrigerate until dough is chilled.
7. Scoop dough into approximately 3 Tbsp. balls. Press down lightly to flatten slightly, and roll/coat in the remaining crushed Lay’s®.
8. Place cookies 2 in. apart on a parchment-lined baking sheet.
9. Bake for approximately 12-14 minutes, or until edges are set and lightly golden.
10. Allow to cool on baking sheet before serving and enjoying!

Chester Cheetah's CHEETOS® Churros

• 1 cup ground CHEETOS® Simply Puffs White Cheddar Cheese Flavored Snacks
• Store-bought pound cake about 8"" x 3""
• 2 cups sugar
• 1 cup ground cinnamon
• Sweetened whipped cream
• Caramel sauce
• Flour
• Oil

1. Cut the pound cake into thick log-like strips.
2. Toss in a dusting of flour and fry at 350ºF ’til golden brown.
3. Mix together the sugar, cinnamon and ground the CHEETOS® Simply Puffs White Cheddar.
4. Toss fried pound cake churros in the sugar mixture and more ground CHEETOS® Simply Puffs White Cheddar.
5. Serve with whipped cream and caramel sauce on top.

CHEETOS® FLAMIN' HOT® Elotes

• 8 oz. bag CHEETOS® Puffs FLAMIN' HOT® Cheese Flavored Snacks, pulverized into dust
• 7.75 oz. bag CHEETOS® Simply Puffs White Cheddar Cheese Flavored Snacks, pulverized into dust
• 6 Ears of corn, cut in half
• 12 Wooden sticks
• 4 cups Mayo
• 2 cups Softened butter
• 4 Limes halved
• Salt

1. Add sticks to the bottom of the corn, popsicle-style.
2. Steam or grill the corn ’til hot, about 3-5 minutes. Turn frequently so corn gets very hot but doesn’t burn.
3. Coat the corn with butter and mayo.
4. Season with salt to taste.
5. Add the CHEETOS® Puffs FLAMIN' HOT® Cheese into a blender, pulverize, and set aside. Do the same with the CHEETOS® Simply Puffs White Cheddar Cheese. Transfer both to separate plates.
6. Squeeze lime juice all over the corn, and roll the corn in the CHEETOS® dust.
7. Finally, top the corn with CHEETOS® Simply Puffs White Cheddar or CHEETOS® Puffs FLAMIN' HOT® dust.

Tortilla Soup

• 1 1/2 cups Shredded cooked chicken
• 6 cups Low‑sodium chicken broth
• 1/2 cup Each canned pinto and black beans, drained and rinsed
• 1 teaspoon Tex‑Mex seasoning blend
• 1 Avocado, diced
• 1/4 cup Shredded cheddar cheese
• 1/4 cup Cilantro leaves
• A few Lime wedges
• 1/2 cup Tostitos® Salsa, mild
• 1 cup Tostitos® Multigrain Chips crumbled

1.   In saucepan over medium‑heat, combine chicken broth, salsa, cooked chicken, pinto and black beans and Tex‑Mex seasoning.
2.   Bring to boil then reduce heat and simmer for 20 minutes.
3.   Serve topped with avocado, chips, cheddar cheese, cilantro and lime wedges.

• 1 Bag LAY’S® Classic Potato Chips 
• 1 tablespoon canola or vegetable oil 
• 1 pound lean ground beef 
• 1 (1 ounce) packet taco seasoning 
• 2/3 cup water 
• 1 (12 ounce) package shredded cheddar cheese
• Pickled Jalapenos
• Easy Pickled Onions
• Pico de Gallo
• Guacamole
• Sour Cream

1. Preheat oven to 375°F. 
2. Heat oil in a medium skillet over medium-high heat. Brown ground beef until fully cooked. Add taco seasoning and water and cook until water and thickens to a sauce. 
3. In a large cast iron skillet (or other baking dish) layer potato chips, taco beef, half of the cheddar cheese, pickled onions, pickled jalapenos, and other half of cheddar cheese. 
4. Bake for 5-7 minutes, until cheese if bubbly and fully melted. 
5. Serve with sour cream, pico de gallo, and guacamole.

White Chocolate Potato Chips

• 1 bag LAY’S® Wavy Original Potato Chips
• 1 package(12 oz.) of white baking chocolate
• 1 teaspoon cinnamon   
• 1/4 teaspoon nutmeg
• 1/2 cup finely chopped walnuts (optional)
• 1/2 cup sweetened coconut flakes (optional)

1. Melt the white chocolate in a bowl in the microwave. Pull it out every 30 seconds to stir.
2. Stir the cinnamon and nutmeg into the melted white chocolate until smooth.
3. Line a baking sheet with parchment paper.
4. Dip the potato chips halfway into the melted white chocolate one at a time. Let the excess melted chocolate drip off. Place each chip on the baking sheet.
5. Sprinkle the chips with the chopped walnuts and coconut flakes, if using.
6. Refrigerate about 20 minutes, until chocolate is fully set. Serve immediately.

DORITOS® Walking Tacos

• 5 bags (1.75 ounces each) DORITOS® Nacho Flavored Tortilla Chips, divided
• 2 tablespoons vegetable oil
• 1-pound ground beef
• 1 small onion, diced
• 1 cup tomato salsa
• 1 can (19 ounces) pinto beans, drained and rinsed
• 1 cup shredded lettuce
• 1 cup guacamole
• 1 cup shredded Cheddar cheese
• 1/2 cup sour cream
• 1/4 cup pickled Jalapeño peppers

1. In a blender or small food processor, pulse 1 bag DORITOS® Nacho Flavored Tortilla Chips until finely ground; set aside.
2. Heat oil in a large skillet set over medium heat; cook ground beef and onion for 5 to 8 minutes or until browned. Stir in ground tortilla chips; cook for 1 minute or until well combined. Stir in salsa and beans; cook for 2 to 3 minutes or until mixture is thickened and very little liquid remains.
3. Open remaining bags of tortillas. Add beef mixture, shredded lettuce, guacamole, cheese, sour cream, and pickled jalapeños to each bag.

• 1 large bag of FRITOS® Original Corn Chips
• 1 15-ounce can of chili with beef (with or without beans), heated
• 1 8-ounce bag of shredded cheese
• Optional: chopped onion, tomatoes, lettuce, jalapeños and/or sour cream

1. In an oven-safe serving dish, pour in FRITOS® Original Corn Chips and spread evenly.
2. Heat chili and pour evenly over corn chips.
3. Add additional ingredients like onion, tomato, lettuce, and jalapeño as desired.
4. Sprinkle cheese all over and pop into the oven at 350 degrees till the cheese is a little melted.
5. Serve immediately.
6. Other variations: There are many variations of the FRITOS CHILI PIE®. For instance, the Walking Taco uses the same ingredients as the FRITOS CHILI PIE®. However, as a fun and easy snack (usually served at fairs or sports events), the ingredients are mixed together in a small bag of FRITOS® Original Corn Chips instead of a dish. Don’t forget the spoon!

RUFFLES® Buffalo Ranch Dip & Potato Chips

• 1 bag (9 oz) RUFFLES® Original Potato Chips
• 8 ounces brick-style plain cream cheese
• 1/2 cup ranch dressing
• 1/2 cup buffalo wing sauce
• 1 1/2 cups shredded aged Cheddar cheese
• 1 cup shredded cooked chicken
• 1/2 cup crumbled blue cheese, divided

1. Preheat oven to 400˚F. Using electric mixer, beat cream cheese for 2 to 3 minutes or until light and fluffy. Beat in ranch dressing and Buffalo wing sauce until smooth. Stir in Cheddar, chicken, and half of the blue cheese.
2. Spoon into greased shallow 4-cup (1 quart) baking dish. Sprinkle with remaining blue cheese.
3. Place on baking sheet. Bake for 18 to 20 minutes or until golden brown. Serve warm with RUFFLES® Original Potato Chips for dipping.

New England Style Clam Chowder

• 1 cup of LAY'S® Classic Potato Chips
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely sliced
• 1 whole celery stalks, trimmed, quartered lengthwise, and sliced 1/4” thick.
• 1/4 lb. applewood smoked bacon, diced
• 3 tablespoons butter
• 6 cups chicken stock
• 6 cans chopped clams
• 2 cups heavy cream
• 2 ears bay leaf
• 1lb. potatoes
• To taste salt
• To taste pepper

1. Cook the bacon in a large pot until just under crispy.
2. Add the butter, onion and celery and sauté until softened, stirring often.
3. Stir in the flour and cook for 3-4 minutes, stirring frequently.
4. Add the chicken stock, the juice from 2 cans of chopped clams, cream, bay leaves and potatoes, and whisk to get out any flour lumps.
5. Bring to a simmer, stirring frequently until the mixture thickens.
6. Reduce the heat to medium-low and cook for 20 minutes, stirring often, until the potatoes are nice and tender.
7. Add the clams and season to taste with salt and pepper.
8. Cook another 2 minutes.
9. Crush the LAY'S® Classic Potato Chips. Serve the chowder with the crushed chips on top.

1. 4 cups RUFFLES® Original Potato Chips, lightly crushed
2. 1 cup peanuts
3. 1/2 cup raisins
4. 1 bag (10 ounces) butterscotch chips
5. 3 1/2 ounces dark chocolate chips

1. In large bowl, toss together RUFFLES® Original Potato Chips, peanuts and raisins.
2. Place butterscotch chips in microwave-safe bowl; microwave on MEDIUM power, stirring every 30 seconds, for 1 to 2 minutes or until smooth and melted. Toss with chip mixture until well coated.
3. Drop rounded tablespoonfuls onto parchment paper–lined baking sheets. Refrigerate for 10 to 15 minutes or until set.
4. Place dark chocolate chips in microwave-safe bowl; microwave on MEDIUM power, stirring every 30 seconds, for 1 to 2 minutes or until smooth and melted. Using fork, drizzle over clusters. Let stand until chocolate sets and hardens.
5. Store clusters in airtight container in cool dry place for up to 7 days.

Homemade Doritos AKA Chili Lime Tortilla Chips

• Preheat oven to 300°.
• Cut tortillas into small triangles and transfer to baking tray or rack. Lightly spray the tops of the tortilla triangles with oil. Season with salt and pepper. 
• Bake for 15 minutes.
• Add chips to mixing bowl, and while still hot, spray with more oil and desired amount of Green Chile Lime blend seasoning. 
• Serve with fresh guacamole. 

Individual Seven-Layer Dip in Jars with Baked Tortilla Chips