Fuck, Replace the Cereal in the Krispies With Potato Chips
As a kid, I couldn’t get enough of Rice Krispies treats. Sticky marshmallow texture. Rice porridge crunch. It was exactly what I wanted and I wanted it all the time. It was difficult, since I had parents who refused to give them a home.
As an adult, I outgrew my love for Rice Crispies. These days, I prefer sweets with a little more appeal – a little more complexity – whether it’s a salt flavor, a little spice, or a little extra flavor.
Well, as food writer Patti Catalano recently shared for Kitchn , there is a new way to make a rice crispy treat that can turn a treat you loved as a kid into a treat you crave as an adult: instead of rice crispies, use potato crisps.
This bold proposal originated in a reader comment on the Cup of Jo blog in a thread about recipes that the public liked . Wherever this dear reader is today, I want to thank them for their service to humanity. The chips lend a pleasant, salty crunch to the mix that combines with the gooey sweetness of the marshmallow to create a treat that’s damn near sensory overload. This is all I never knew what I wanted, in the form of a favorite childhood treat. I will never be the same again.
How to make Krispies potato chips treat
To make these potato chip treats (“Ruffle Crispies,” Catalano calls them), you’ll need six tablespoons of butter, six cups of chopped wavy potato chips, and one 16-ounce bag of marshmallows. Six cups of shredded potato chips equals about one packet for the whole family, or the nine small packets per serving that come in the Costco family pack – the ones left over after everyone else has taken away all the good flavors.
Catalano recommends adding a little salt to really improve the chips, or you can use salted butter. (I decided to use salted butter.) If you are concerned that the spice chips might be too tricky for your sensitivity, she notes that you can try a mixture of chips and rice flakes in half. Personally, I do not resort to half measures when it comes to dessert.
To make a treat, grind the chips first and place them in a large bowl. Melt the butter in a saucepan on the stove, then add the marshmallows and stir until you have a smooth, sticky sauce. Remove it from the stove and pour over the crushed shavings. (Pouring marshmallow sauce into a bowl of shredded chips, rather than the other way around, will help preserve crispy chips – although if you want more texture, consider using Studier chips (kettle chips can do one thing too far. However, once the chips are coated with an even layer of mucus, transfer them to an oiled skillet and shape them until they lie flat.
Take Your Potato Chip Krispies to the Next Level
Once you’ve cooked up this basic recipe, you can get even wilder with one of the many different options, whether it’s shaping them into an ice cream cone , using the chips at the bottom of the bag to make one serving, or mixing others. flakes along with chips, or use them as (amazing!) underpinnings for your gingerbread house . I certainly love to take inspiration from our chocolate chip potato chip cookies and add some dark chocolate. Or you can go a few steps further and just spread a layer of dark chocolate all over the pan . After all, the joy of being an adult is that you can eat whatever you want and whenever you want, damn it. Sorry mom and dad.