Ever opened a bag of chips, eaten a few, and rolled the bag back up only for them too go stale a few days later? Try pulsing up those chips in your food processor and coating meat, veggies, even cheese sticks for a delicious and extra crunchy breading.
We used ours to make our potato chip crusted pork chops, but they would be equally delicious on poultry or even jalapeño poppers.
1 bag of your favorite potato chips (we used the Parmesan Ranch Great Lakes Potato Chips)
2 eggs lightly beaten
salt and pepper to taste
Begin by pulsing your potato chips in your food processor. You are going to want to use a food processor and not a blender for this. The oil in the potato chips will clog up your blender and not give you an even consistency like the food processor will. And you want them to be a fine crumb minus any major chunks.
Season your pork chop with salt and pepper. We prefer to season prior to coating instead of after cooking so that we are seasoning the meat and not just the breading. Also, since our chips are flavored, they won't need to be seasoned after cooking.
Dip pork chop in egg mixture and then in your potato chip breadcrumbs to coat. Sear coated pork chop in a hot pan on both sides until browned. Remove pan from heat and immediately place in a 400 degree oven until center is thoroughly cooked.
Top with your favorite gravy, such as a mushroom gravy seen here, or dip in your favorite sauce.