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350 recipes for "chips"
350 recipes
Smoked Herbed Brined Turkey

Smoked Herbed Brined Turkey

Dinner

Smoking turkey with applewood chips imparts a subtle sweet flavour that will make your meal extra special. If you love a strong smoky aroma, opt for a more potent wood, such as hickory. Always read the label before buying a turkey; for this recipe, you'll want an unseasoned bird, as turkeys labelled "seasoned" have already been salted.

Macadamia Milk Chocolate Biscotti

Macadamia Milk Chocolate Biscotti

Nov 1, 2005

This is a recipe from Lynn Lilje of Surrey, B.C. You can also use white chocolate or semisweet chocolate chips. For a festive touch, add 1/2 cup (125 mL) candied fruit to the dough. Or dip one end of each cookie into melted milk chocolate then sprinkle with dark chocolate or sliced nuts.

Roasted Parsnip Soup

Roasted Parsnip Soup

Jan 23, 2006

Chef Andrew Nicholson of Government House in Prince Edward Island serves this incredible cream soup at official functions. He garnishes the soup with deep-fried parsnip chips, but for a lower-fat decoration, we use chopped fresh parsley. The convection oven gives roasted vegetables a crisp exterior and enhances their natural sweetness.

Pizza Dip

Pizza Dip

Aug 13, 2010

This is a great dip to bring to a party as an appetizer. Everybody will absolutely love it! My mother started to make it for me years ago so I could bring it to parties. My friends still request that I bring it whenever we're getting together. Serve it with tortilla chips, or any type of cracker.

Roasted Red Pepper Dip

Roasted Red Pepper Dip

Sep 16, 2005

Pita chips are easy to make ahead — and they make tasty scoops for this dip. Cut four pita breads into 10 wedges each. Brush both sides lightly with olive oil. Bake on rimmed baking sheet in 350°F (180°C) oven until golden, about 12 minutes. Let cool; then store in airtight container for up to one week.

Mexican Grilled Cheese Sandwiches With Pico de Gallo

Mexican Grilled Cheese Sandwiches With Pico de Gallo

Sandwich

Our super-fresh twist on grilled cheese is bursting with creamy guacamole, gooey cheese and spicy chorizo. Pico de gallo, or salsa fresco, is an uncooked salsa that takes just minutes to make. Spoon some of it into the sandwiches and serve the rest on the side with tortilla chips for dipping or tossed with greens.

Spatchcock Chicken With Mustard-Glazed Parsnips and Crispy Kale

Spatchcock Chicken With Mustard-Glazed Parsnips and Crispy Kale

Jul 24, 2013

Cook a whole chicken in an hour? Definitely! Spatchcocking a chicken (or cutting it open so it lies flat) allows hot air to circulate around the meat more efficiently and shortens the cooking time by about one-third. To turn the crisp-edged kale into chips, simply bake it for a few more minutes until each piece is crisp all the way through.

Hummingbird Cupcakes

Hummingbird Cupcakes

Hummingbird cake has the crushed pineapple, nuts and spices you'd find in carrot cake, but instead of shredded carrots, the batter is studded with diced bananas. A swirl of cream cheese icing is all you need on top, but if you really want to knock everyone's socks off, top your cupcakes with our Pineapple Flowers, attaching the banana chips and pecan halves with dabs of icing.

Edamame Guacamole

Edamame Guacamole

Homemade baked pita chips make a great pairing for this twist on guacamole. To make them, cut four pita pockets into 12 wedges each and toss with a bit of olive oil. Bake on a rimmed baking sheet in 350°F (180°C) oven until crisp and golden, about 8 minutes. Let cool, then store in an airtight container for up to a week.

Quick Zucchini Relish

Quick Zucchini Relish

Jul 8, 2013

A simple small-batch relish is a good way to turn abundant zucchini into something more creative than the typical side dish. The single-jar yield means you don't have to process it in a boiling water canner – just refrigerate it in an airtight container. Serve the relish with grilled chicken or pork, on grilled burgers or sausages, or even in place of salsa with tortilla chips.

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