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Recipes featuring our chips

Check out some delicious recipes using our delicious chips or that pair well with them! 

Cucumber Yogurt Dip

This better-for-you dip is creamy and full of flavor! We'll bring the potato chips!



  • 1 large cucumber

  • 3 garlic cloves

  • 2 cups plain yogurt

  • 1 tablespoon fresh dill weed, chopped

  • 3/4 teaspoon mint

  • 1 tablespoon olive oil

  • Salt to taste

  • 1 bag of Mikesell's Green Onion Potato Chips


  1. Place cucumber in a small bowl, sprinkle with salt and let sit 30 minutes.

  2. Drain cucumber and set aside.

  3. In a medium bowl, mash garlic and 1 teaspoon salt into a paste.

  4. Add yogurt and mix until smooth.

  5. Add the remaining cucumber, dill, mint and oil; stir until mixture is thick.

  6. Refrigerate for an hour before serving.


Baked Onion Dip

Onion dip is a classic, but bake it and you've taken it to a new level. Our warm Baked Onion Dip is the perfect addition to any appetizer spread.



  • 1 cup mayonnaise

  • 1 cup sweet onion, chopped

  • 1 tablespoon Parmesan cheese, shredded

  • 1/4 teaspoon garlic, minced

  • 1 cup Swiss cheese, shredded

  • Mikesell's Zesty Barbecue Potato Chips


  1. In a large bowl, combine mayonnaise, onion, Parmesan cheese, garlic salt and Swiss cheese.

  2. Move mixture into a deep baking dish.

  3. Bake, uncovered, at 325° until golden brown, about 30 minutes.

  4. Serve with Mikesell's Zesty Barbecue Potato Chips.



This unique recipe transforms your favorite sandwich into a creamy, flavorful dip. You may have to resist going through an entire bag of chips when pairing it with BLT Dip.



  • 1 cup sour cream

  • 1 cup mayonnaise

  • 3 cups of bacon, cooked and chopped

  • 3 roma tomatoes, chopped

  • 1 1/2 onions, chopped

  • Mikesell's Cheddar and Onion Groovy Potato Chips


  1. Combine the sour cream, mayonnaise, bacon, tomatoes and onions.

  2. Refrigerate until serving.

  3. Top with leftover bacon bits and onions. Serve with Mikesell's chips.



Our fresh and perfectly seasoned guacamole can be made smooth or chunky, depending on your preference. For a hot take, try it with Mikesell's Good 'n Hot Potato Chips!



  • 3 ripe avocados

  • 1/2 small onion, finely diced

  • 2 roma tomatoes, diced

  • 2 tablespoons cilantro, finely chopped

  • 1 seedless jalapeno pepper, finely diced

  • 2 garlic cloves, minced

  • 1 lime, juiced

  • Salt and pepper to taste

  • 1 bag of Mikesell's Good 'n Hot Groovy Potato Chips


  1. Slice the avocados in half, remove the pit and scoop into a mixing bowl.

  2. Mash the avocado with a fork until desired smoothness.

  3. Add the remaining ingredients and stir together.

  4. Serve with Mikesell's Good 'n Hot Potato Chips.


Loaded Potato Dip

This dip combines all of the flavors of a loaded baked potato – sour cream, bacon, cheese, onion -- in one scoop!



  • 8 oz sour cream

  • 8 oz cream cheese

  • 1 tablespoon ranch dressing

  • 1 1/2 cups shredded cheddar cheese

  • ½ cup bacon, crumbled

  • ¼ cup green onion, chopped

  • 1 bag of Mikesell's Smoked Bacon Groovy Potato Chips


  1. Combine the sour cream, cream cheese and ranch dressing in a bowl and stir until smooth.

  2. Stir in the cheddar cheese.

  3. Lastly, add in the crumbled bacon and the green onions.

  4. Top with extra green onions, bacon, and cheese and serve with Mikesell's Smoked Bacon Potato Chips


Chili Dip

With only 5 ingredients, this Chili Dip is simple and sure to be a game day favorite!



  • 2 (8 oz.) packages cream cheese, softened

  • 1 (12 oz.) jar chili sauce

  • 2 teaspoons onion salt

  • 1 teaspoon garlic powder

  • 1 teaspoon cumin

  • 1 bag of your favorite Mikesell's Potato Chips


  1. In a stand mixer, whip cream cheese, chili sauce, garlic powder, cumin, and onion salt until smooth.

  2. Refrigerate dip in a covered container for 2 hours before serving with Mikesell's Potato Chips.


Cheese Ball

Mikesell’s Groovy Potato Chips and pecans crust this cheese ball recipe and make it a favorite party appetizer!



  • 16 oz. cream cheese, softened

  • 1/4 cup green onions, chopped fine

  • 1 tablespoon Italian seasoning

  • 1/2 cup pecans, chopped

  • 1/2 cup Groovy Mikesell’s Cheddar Groovy Potato Chips, crushed

  • 1/2 cup Groovy Mikesell’s Green Onion Groovy Potato Chips, crushed

  • 2 cups of shredded cheddar cheese


  1. Mix cream cheese, green onions, dill, and cheddar cheese together until smooth. (electric mixer is best)

  2. Place mixture on plastic wrap, cover and form into ball. Refrigerate for at least one hour.

  3. Put pecans and Mikesell’s Groovy Chips on a plate. Remove Cheese Ball from plastic wrap and roll in pecans and crushed chips until well-coated.

  4. Place on a platter with Mikesell’s snacks and serve.


Beer Cheese Dip

Mikesell’s Beer Cheese Dip won't get you tipsy, but it will leave you happy.



  • 2 Tablespoons salted butter

  • 3 Tablespoons all-purpose flour

  • 3/4 cup milk

  • 1/2 cup beer

  • 1 teaspoon dijon mustard

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon cayenne pepper

  • 3 cups extra sharp Cheddar Cheese, shredded


  1. Melt the butter in a sauce pan over medium heat. Whisk in the flour.

  2. Remove the pan from the heat and whisk in 2 tablespoons of the milk until smooth. Then whisk in 2 more tablespoons. Add 1/4 cup of the milk and whisk that until smooth followed by the final 1/4 cup of milk.

  3. Stir in the beer, dijon, garlic powder and cayenne. Return the pan to medium heat and stir until thick and bubbling, about 2-3 minutes. Remove from heat.

  4. Add the cheese slowly while whisking to combine.


Vegan Beer Cheese Dip

Mikesell’s Vegan Beer Cheese Dip won't get you tipsy, but it will leave you happy.



  • 8 oz. vegan cream cheese

  • 8 oz. vegan cheddar cheese

  • 2 cloves garlic

  • 1/2 cup beer

  • 2 teaspoon cornstarch


  1. Preheat the oven to 350°F.

  2. Add cream cheese, cheddar cheese, garlic and beer into a high speed blender. Blend until well combined and smooth.

  3. Add cornstarch and blend again to incorporate.

  4. Pour cheese mixture into a prepared 5-inch ramekin dish. Bake uncovered, 25-30 minutes, until bubbly. Serve hot, warm, or room temperature.


Can't-Get-Enough Dip

Will our Can't-Get-Enough Dip be your new favorite go-to appetizer? We think so! This cream cheese dip loaded with all of your favorites is easy to make (and delicious!).



  • 8 oz. cream cheese, softened

  • 1 cup sour cream

  • ½ cup mayonnaise

  • 1 oz. package ranch dressing mix

  • ½ teaspoon garlic powder

  • 2 1/2 cups cheddar cheese shredded

  • ⅓ cup bacon bits

  • 1 cup sweet onion, chopped

  • 1 bag of your favorite Mikesell's Potato Chips


  1. Mix cream cheese, sour cream, mayonnaise, ranch mix and garlic powder with a mixer on medium speed.

  2. Fold in remaining ingredients.

  3. Refrigerate for 1 hour before serving. Enjoy with any flavor of Mikesell's Potato Chips!


Buffalo Chicken Dip

Ready to up the spice? This Chicken Buffalo Dip is so tasty, your family will stampede to the bowl! Our Good'n Hot Potato Chips are the perfect dipping companion.



  • 20 oz. chicken, cooked and shredded

  • 10 oz. cream cheese, softened

  • 3/4 cup mozzarella cheese

  • 3/4 cup cheddar cheese

  • 1 tsp. garlic powder

  • 1 tsp. paprika

  • 3/4 cup wing sauce

  • 3/4 cup ranch dressing

  • 1/4 cup jalapeno, diced (optional)

  • 1 bag of your favorite Mikesell's Potato Chips


  1. Preheat oven to 350 degrees.

  2. Mix cream cheese, cheddar and mozzarella cheeses, and blend well.

  3. Combine all other ingredients and mix well.

  4. Bake for 15 minutes or until the top is golden.

  5. Enjoy warm or chill before enjoying!


Cheeseburger Dip

Who needs a bun when you have a bread bowl?! And the best part - the middle, with the beef and cheese, mixed up with cream cheese, diced pickles and more! This fun chip dip has everything to take you back to that roadside burger stand ... the only thing missing is the neon sign.



  • 1 lb ground beef

  • 1/2 cup tomato sauce

  • 1/2 cup barbecue sauce

  • 1 Tbsp. Worcestershire sauce

  • 1 Tbsp. dry mustard

  • 3 Tbsp. pickles, dices

  • 6 oz cream cheese, softened

  • 3 Tbsp. thousand island dressing

  • 4 cheese slices

  • 1/2 large tomato, diced

  • 1 large deli loaf


  1. Preheat oven to 350 degrees.

  2. In a large frying pan over medium-high heat, cook ground beef. Add the onion and cook for 4 minutes. Add tomato sauce, barbecue sauce, worcestershire sauce, and mustard, mix well. Add pickles and bring to boil. Reduce heat to low. Simmer, occasionally stirring, for 8 minutes or until thickened.

  3. Place cream cheese in a bowl, mix until smooth. Add thousand island dressing. Stir until combined.

  4. Cut the top of the loaf, leaving a thick outer crust, remove soft bread from the center.

  5. Spoon 1/3 of the cream cheese mixture into the bread bowl, spreading to level. Top with 1 or 2 slices of cheese. Spread with 1/3 of the meat mixture on top of the cheese. Repeat to form one or two more layers. Finish with the remaining slice of cheese. Bake for 15-20 minutes or until hot and bubbling. Stand for 5 minutes.


Walking Taco

A Southwest favorite with a Midwest twist - our potato chips! Green Onion chips will put pep in your walking taco step.



  • 6 Snack bags Mikesell’s Green Onion Potato Chips

  • 2 Lbs. Ground beef

  • 1 Packet Taco seasoning

  • 1 cup Cheddar cheese, shredded

  • 1 cup Tomatoes, diced

  • 1 small Onion, diced

  • 1/4 cup Cilantro, chopped

  • Ranch dressing

  • Hot sauce to taste


  1. Cook ground beef with taco seasoning.

  2. Open a snack bag of chips and add taco meat top with desired cheese.

  3. In the large bowl, combine the tomatoes, onions, cilantro, and hot sauce (optional), and mix well.

  4. Scoop the mixture into the chip bag, top off with ranch dressing to taste, and enjoy.


Chicken Pretzel Bites

These simple poppable chicken bites will get grabbed up quick, which isn't a big problem since they are so easy to make! Your friends and family will be asking for these unique chicken pretzel bites at every gathering.



  • 3 cup Mikesell's Mini Pretzel Twists, crushed

  • 2 cups flour

  • 1.5 teaspoons black pepper

  • 1.5 teaspoons salt

  • 2 large boneless chicken breasts, cut into chunks

  • 3 eggs


  1. Preheat the oven to 400°.

  2. Beat eggs. Crush pretzels into pieces.

  3. Dip chunks of chicken into the egg, dredge in flour, dip back into the eggs, and then coat in pretzel pieces.

  4. Arrange pretzel coated chicken bites on parchment paper on a baking sheet.

  5. Bake 8-10 minutes.


Creamy Jalapeño & Bacon Bites

These creamy poppable bites will get grabbed up quick, which isn't a big problem since they are so easy to make! Your friends and family will be asking for these unique jalapeno and bacon bites at every gathering.



  • 2 cups Mikesell's Original Chips, crushed

  • 16 oz Cream cheese

  • 3 eggs

  • 10 oz Cheddar cheese, shredded

  • 12 oz Bacon, cooked

  • 6 Jalapeño peppers, blanched, deseeded and diced

  • 1/2 tsp Salt

  • Optional: caramelized onions


  1. Mix chopped jalapeños, cream cheese, cheddar cheese, cooked and crumbled bacon, onions and salt in a large bowl.

  2. Form into 1 to 1.5 inch balls. Place on a baking sheet with plenty of space in between, and chill for at least 30 minutes in the refrigerator.

  3. After bites are chilled, whisk eggs in bowl, set aside. Crush chips and place in a seperate bowl.

  4. Gently coat the chilled bites with the crushed crushs, pressing them in lightly. It doesn’t need to be covered completely.

  5. Dip the coated bites in the whisked egg.

  6. Go back to the crushed chips and and add a second coating, this time making sure it is completely covered.

  7. Fry in oil on medium heat, about 8-10 minutes or until golden on all sides.


Blue Cheese Nachos

Na-cho fast my friend ... don't be blue, we've got the snack for you.



  • 8 oz Mikesell’s Original Groovy Potato Chips

  • 2 slices applewood bacon

  • 1 jalapeño, sliced

  • 1 teaspoon Cajun seasoning

  • 1 small shallot, minced

  • 1 clove garlic, minced

  • Cheese Sauce

  • ½ cup shredded pepper jack cheese

  • ½ cup crumbled blue cheese

  • 2 green onions, sliced on the diagonal

  • Beer Cheese Sauce

  • ½ cup pepper jack cheese, grated*

  • ¼ cup cream cheese

  • ¼ cup parmesan cheese

  • 2 tablespoons half and half or milk


  1. Place the bacon in a 10” skillet and cook over medium-low heat until crisp, about 7 minutes. Remove, chop, and set aside.

  2. Add the shallot and garlic and sauté until fragrant, 1-2 minutes more. Place mix into a bowl and drain off any extra fat if needed.

  3. In the meantime, add ½ cup pepper jack, cream cheese, parmesan, half and half, and the beer to a small pot and heat over medium low, stirring frequently, until a smooth sauce forms. Add additional half and half or beer if needed to thin.

  4. Place the chips into the now-empty skillet. Top the chips with the jalapeños, the pepper jack and blue cheeses, bacon, and the cheese sauce. Cover with a lid or a sheet of foil, return the skillet to the stove over low heat until everything is heated through.

  5. Garnish with the sliced green onions. Enjoy!


Chocolate Chunk Groovy Chip Cookies

This recipe is the perfect salty, sweet and ooey-gooey combo to take your traditional chocolate chip cookies to the next level. Big chocolate chunks promise chocolate in every bite and our groovy chips ensure the salty, crunchy experience we look for in all of our favorite desserts.



  • 2 cups coarsely broken Mikesell’s Groovy Potato Chips

  • 1 cup butter

  • 1 cup milk chocolate chunks

  • 3/4 cup granulated sugar

  • 3/4 cup light brown sugar, packed

  • 1 teaspoon vanilla

  • 2 large eggs

  • 1 teaspoon baking soda

  • 1/4 teaspoon fine grain sea salt

  • 2 1/2 cups all-purpose flour


  1. Preheat oven to 375°F

  2. Line your baking sheet with parchment paper and set aside.

  3. In the bowl of your stand mixer (fit with the paddle attachment), beat the butter and both sugars on medium speed for 2 minutes. Add in vanilla, eggs, baking soda and salt mixing until incorporated, scraping the sides of the bowl as necessary.

  4. Turn the mixer to low and add in the flour, mixing until just combined.

  5. Stir in the chocolate chunks and Mikesell's Potato Chips.

  6. Using a medium cookie scoop (2 tablespoon) drop the dough onto the prepared baking sheet, spacing them well apart.

  7. Bake the cookies for 9-11 minutes until the edges are golden, but the tops are still pale.

  8. Allow the cookies to cool on the baking sheet for 5-7 minutes before transferring to a wire rack to cool completely.


Holiday No-Bake Cookies

It’s not only the loaded recipe that makes these cookies a "comfort food", it’s also the memories you make while enjoying them that leaves you craving more. Your family will be craving this holiday cookie recipe all year long!



  • 1 cup Mikesell’s Original Potato Chips, coarsely crushed

  • 1 cup cornflakes roughly crushed

  • 1 cup graham crackers coarsely chopped

  • 1 cup pretzels coarsely chopped

  • 2 1/4 cups semi-sweet chocolate chips

  • 3/4 cup peanut butter


  1. Line a baking sheet with parchment paper. Set aside.

  2. Chop whatever add-ins you want in your cookies. You’ll need 4 cups.

  3. Combine peanut butter and chocolate chips in a microwave-safe bowl.

  4. Microwave for one minute. Stir. Continue microwaving and stirring in 30-second intervals until chips are completely melted and smooth.

  5. Add chopped add-ins. Stir to combine.

  6. Scoop with a medium sized cookie scoop forming cookies.

  7. Refrigerate for about 30 minutes.

  8. Store in an airtight container in the refrigerator.


White Chocolate Clusters

As a side, potato chips are irresistable, but who said you can’t incorporate this salty snack into your favorite desserts! Our White Chocolate Clusters are the easy treat you've been looking for to satisfy your sweet tooth.



  • 2 cups Mikesell’s Groovy Potato Chips, coarsely crushed

  • 1/2 cup crushed pecans

  • 9 oz. of white baking chocolate


  1. In a large microwave-safe bowl, melt white chocolate, in 20-second intervals, stirring after each, until totally smooth.

  2. Stir in potato chips and pecans.

  3. Drop by tablespoonfuls onto waxed paper-lined baking sheets.

  4. Refrigerate until set.


Chocolate Peanut Butter Pretzel Bars

These delicious no-bakes will satisfy your sweet and salty cravings in one bite! The secret to our dessert bars? Pretzels, peanut butter, chocolate… and of course, more pretzels!



  • 3 cups of Mikesell's Mini Pretzel Twists

  • 1 cup butter, melted

  • 1 1/2 cups peanut butter

  • 3 cups powdered sugar

  • 2 cups semi-sweet chocolate chips

  • 1 Tbsp. coconut oil


  1. Set aside 1 1/2 cups of Mikesell’s Mini Pretzel Twists and finely crush the other 1 1/2 cups.

  2. Mix together butter, peanut butter, crushed pretzels and powdered sugar in a large bowl.

  3. Line a baking pan with parchment paper and press peanut butter mixture onto the pan.

  4. In a microwave, melt semi-sweet chocolate chips and coconut oil. Microwave 15 seconds at a time, stirring until smooth.

  5. Spread melted chocolate over your peanut butter mixture on the baking pan.

  6. Spread your reserved, 1 1/2 cups of Mikesell’s Pretzels over the top and refrigerate, covered for 1 hour.

  7. After 1 hour, cut into bars and enjoy!


Dark Chocolate Covered Chips

Rich, salty, and easy to make. Make them all year-round!



  • 1.5 lbs dark chocolate

  • 2 Tbsp. shortening

  • 6 oz. Mikesell's Groovy Potato Chips


  1. Chop chocolate in fine pieces and mix with shortening in a microwave safe bowl.

  2. Microwave for 30 seconds intervals, stirring inbetween, until smooth.

  3. Line cookie sheets with parchment paper.

  4. Gently dip Mikesell's Groovy Potato Chips in the melted chocolate, using a spoon to gently cover the chips and transfer to the parchment paper.

  5. Let coated chips harden for 1 hour until completely firm.


Kitchen Sink Cookies

Take our best chocolate chip cookies, and add your favorite stuff (even if you don't see it on our list)!



  • 1/2 cup Mikesell's potato chips, crushed

  • 1/2 cup Mikesell's pretzels, chopped

  • 3/4 cups milk chocolate chips

  • 3/4 cups white chocolate chips

  • 18 caramels, cut in half

  • 2 1/4 cups flour

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 cup unsalted butter, at room temperature

  • 1/2 cup granulated sugar

  • 1 1/2 cups brown sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

  2. In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.

  3. Using a mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chips, white chocolate chips, potato chips and pretzels.

  4. Form the cookie dough into balls, about 2 tablespoons of dough. Place a caramel piece in the center of the dough ball, making sure the cookie dough completely covers the caramel. Place on prepared baking sheet, about 2 inches apart.

  5. Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.


Mikesell's Mike Mallows

Enjoy this quick and easy Mikesell's sweet treat!



  • 1/2 cup Mikesell’s Groovy Potato Chips for topping

  • 3/4 cup water, divided

  • 3 (.25 ounce) packages unflavored gelatin

  • 2/3 cup light corn syrup

  • 2 cups granulated sugar

  • 1 tablespoon vanilla extract

  • 1/4 cup cornstarch

  • 1/4 cup confectioners’ sugar


  1. Line a 9×9-inch baking dish with plastic wrap and spray liberally with a nonstick cooking spray.

  2. In a medium-sized bowl, whisk a ½ cup of water and the gelatin.

  3. While the gelatin is soaking, add a ¼ cup of water, corn syrup, and granulated sugar in a saucepan over medium. Bring the mixture to a boil and then let it boil for 1 minute.

  4. Pour the hot sugar mixture into the gelatin mixture and beat on high speed for 12 minutes or until the mixture is fluffy. Add in the vanilla extract and beat until just combined.

  5. Pour the fluffy marshmallow mixture into the prepared baking dish and use a greased spatula to smooth the top. Sprinkle crushed Mikesell’s Groovy Potato Chips on top.

  6. Place a piece of greased plastic wrap on top of the marshmallow mixture and rest for at least 4 hours.


PB&J Whipped Cream Pie

We’ve taken ordinary peanut butter and jelly and turned it into an extraordinary-tasting sweet pie. And of course, we think the best part just may be the Mikesell’s crust.



  • 2 cups Mikesell’s Potato Chips, crushed

  • 2 cups butter crackers, crushed

  • 1/2 cup salted roasted peanuts, finely chopped

  • 1/3 cup brown sugar

  • 1/2 tsp. kosher salt

  • 6 Tbsp. unsalted butter, melted

  • 1-1/2 cups Frozen whipped topping, thawed

  • 1/2 cup peanut butter

  • 1/2 cup grape jelly

Instructions | (crust 1-4 | filling 5-7)

  1. Preheat oven to 275°.

  2. Place crushed potato chip/crackers mixture in a large mixing bowl. Add peanuts, brown sugar, and salt and combine. Add butter to evenly coat.

  3. Using your hands, press firmly and evenly into bottom and up sides of the pie pan. Mixture will look and feel crumbly, but it will hold together when baked.

  4. Bake crust until golden brown, 15 minutes. Let cool.

  5. In a medium-sized bowl fold in the whipped topping and peanut butter. Once combined, add jelly, mix well.

  6. Add on top of cooled crust. Top with Mikesell's potato chips.

  7. Freeze at least 8 hours before serving.


Ultimate Potato Chip Omelet

Breakfast has never been this loud! Our crunchy potato chips take this savory breakfast favorite to the next level, and might wake up the late sleepers!



  • 5 oz Mikesell’s Original Potato Chips

  • 1 Tbsp. extra virgin olive oil

  • 2 shallots, thinly sliced

  • 8 large eggs

  • 1 cup cheddar cheese, shredded

  • 1 Tbsp. rosemary, minced


  1. Preheat the broiler. Heat the olive oil in an oven-proof skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, about 5 minutes.

  2. Meanwhile, whisk the eggs in a large bowl until combined. Add 1/2 cup cheddar, the rosemary, potato chips (reserve a few for topping, if desired), and 1/4 teaspoon each salt and pepper and stir, breaking up the potato chips slightly until combined.

  3. Pour the egg mixture into the skillet and cook, stirring, until the bottom begins to set, about 2 minutes. Sprinkle the top of the omelet with (the reserved chips, if using, and) the remaining 1/2 cup cheese. Broil until puffed and just set in the middle, about 2 minutes. Let cool slightly before serving.


Tuna Casserole

Hoping to find a new family-favorite recipe? Mikesell's Potato Chips add a salty crunch to your go-to Tuna Casserole, making it a no-brainer.



  • 1 cup Mikesell's Green Onion Potato chips, crushed

  • 10.5 oz. can Cream of Chicken soup

  • 1/3 cup milk

  • 2 cans (5 oz.) tuna, drained

  • 1 cup frozen peas

  • 3/4 teaspoon salt

  • 2 cups egg noodles par-cooked and drained


  1. Bring a pot of water to boil, and cook egg noodles for about 6 minutes. Drain. These will finish cooking in the oven.

  2. Spray a 1-quart casserole dish with cooking spray.

  3. Mix together soup, milk, tuna, peas, salt, and drained noodles.

  4. Pour into casserole dish and top with Mikesell's Potato Chips.

  5. Cook in a 350 degree F oven for 30 minutes.


Potato Chip Mac 'n Cheese

After a busy day, it’s hard to commit to an elaborate meal. Enter this simple, delicious Potato Chip Mac and Cheese! Our potato chips turn a simple dish into a complex, crunchy, salty meal everyone will beg you to bring to the family party!



  • 1 cup Mikesell's Original Potato Chips, crumbled

  • 2 Tablespoons unsalted butter

  • 2 Tablespoons all-purpose flour

  • 1 Tablespoons dry mustard

  • 2 cups whole milk

  • 8 oz. sharp cheddar cheese, shredded

  • 1 teaspoon salt

  • Freshly ground black pepper

  • 8 oz. elbow macaroni


  1. Preheat the oven to 350°. Butter a shallow 1 1/2-quart gratin dish.

  2. Heat the 2 tablespoons of butter in a saucepan over moderate heat. Add the flour and mustard and cook, stirring until smooth, about 1 minute. Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes. Add the cheese and stir until melted and completely smooth. Season the sauce with salt and pepper, and keep it warm over very low heat.

  3. Meanwhile, in a medium pot of boiling well-salted water, cook the pasta until al dente and drain well. Add the pasta to the cheese sauce and stir to coat completely. Pour into the buttered gratin dish and top with the crumbled Mikesell's Potato Chips. Bake until bubbling and golden, about 30 minutes.


Good'n Hot Burger Kebobs

Not sure what to serve at your hot summer cookout? These skewers are a little spicy, and a heckuva fun time.



  • 1 cup Mikesell's Good'n Hot Potato Chips, crushed

  • 1 pound ground beef

  • 2 teaspoons yellow mustard

  • 1 teaspoon garlic, minced

  • 1 Tablespoon Worcestershire sauce

  • 1 egg


  1. Mix all ingredients.

  2. Form mixture into meatballs.

  3. Pan fry until cooked thoroughly.

  4. Assemble kebobs with your favorite burger toppings.


Groovy Mashed Potatoes

Bring the spuds, we'll add the crunch. Try different Mikesell's chips for different twists on this surefire dinner hit.



  • 6 medium potatoes, peeled and cut into 1/2-inch cubes

  • 3/4 cup crushed potato chips, divided

  • 1/2 cup chopped onion

  • 2 tablespoons butter, melted

  • 3/4 teaspoon salt

  • 1/4 teaspoon pepper

  • Bacon bits for topping (optional)

  • Cheddar Cheese for topping (optional)


  1. In a large bowl, combine the potatoes, 1/2 cup of potato chips, onion, butter, salt and pepper; toss to combine.

  2. Transfer to a greased shallow 2-qt. baking dish.

  3. Bake, uncovered, at 350ºF for 40-50 minutes or until potatoes are tender.

  4. Remove from the oven and then mash potatoes with a potato masher or fork. Sprinkle with remaining potato chips. Enjoy!


Veggie Mac and Cheese

The kids won't be the wiser to the veggies, with delicious Mikesell's potato chips covering them up!



  • 2/3 cup Mikesell's potato chips, crushed

  • 7 tablespoons butter, divided and softened

  • 8 oz. elbow pasta

  • 4 cups broccoli

  • 2 cups carrots, thinly sliced

  • 1 cup onions, chopped

  • 3 tablespoons gluten free flour

  • 3/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 2 cups milk

  • 1 tablespoon Dijon mustard

  • 8 oz. sharp cheddar cheese, shredded

  • 4 oz. cream cheese, softened and cubed


  1. Heat oven to 400°F. Coat 13 x 9-inch baking dish with 1 tablespoon butter. Cook pasta in large pot of boiling salted water, just until al dente, about 6 to 8 minutes. Remove pasta from water to strainer. Add broccoli, cauliflower and carrots to boiling water. Cook 3 to 5 minutes or until al dente. Drain well.

  2. Melt 4 tablespoons butter in Dutch oven over medium heat. Add onions. Cook until softened. Stir in flour, salt and pepper. Add milk and mustard, stirring occasionally, as mixture bubbles and thickens. Stir in cheddar cheese and cream cheese until well combined. Remove from heat.

  3. Add macaroni and vegetables. Stir to combine. Turn into prepared baking dish. Melt remaining 2 tablespoons of butter. Combine with crushed potato chips in small bowl. Sprinkle over casserole. Bake 24 to 26 minutes or until bubbly and beginning to brown.


Meatless Meatballs & Spaghetti

You don't miss the meat with this staple turned on it's head.



  • 1/2 cup Mikesell's Potato Chips, crushed

  • 1/2 cup white onion, minced

  • 3 cloves garlic, minced

  • 1 flax egg

  • 8 oz. tempeh

  • 1/3 cup vegan Parmesan cheese

  • 2 teaspoons italian seasonings

  • 2 tablespoons marinara sauce

  • olive oil

  • 1/3 cup bread crumbs

  • 1/3 cup vegan Parmesan cheese


  1. Preheat oven to 375°F and prepare flax egg in a small dish.

  2. In a large, deep skillet, sautee onion and garlic in 1/2 Tbsp olive oil over medium heat until soft and translucent - about 3 minutes. Set aside.

  3. Add tempeh to food processor and pulse to break down. Then add sautéd garlic and onion remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable “dough.”


Smoked Bacon Potato Chip Burger

Grill up our Smoked Bacon Potato Chip Burger for your next backyard barbeque!



  • 1 cup Mikesell’s Smoked Bacon potato chips, crushed

  • 1 1⁄4 lbs lean ground beef

  • 6 whole wheat buns

  • 2 tablespoons Worcestershire sauce

  • 1⁄4 teaspoon salt

  • optional: lettuce, tomato, onion,  pickles, and your favorite sauces


  1. Mix all the ingredients together in a medium bowl. Form the meat mixture into thick patties.

  2. Cook the patties on the grill until no longer pink in the middle. Serve with Mikesell’s Smoked Bacon potato chips.

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