A crunchy potato chip crust turns macaroni and cheese recipe into a hand held appetizer version of everyone’s favorite cheesy comfort food.
I saw some of my friends were complaining on Facebook about being bored because they were trapped at home all day. But not me! I couldn’t be happier. I got to feel great about staying in my pajamas all day, playing in the kitchen and catching up with my cooking.
This is not your ordinary appetizer! Make a fresh batch of macaroni and cheese or use leftovers. Either way, it’s an appetizer that will have everyone talking.
1recipe baked macaroni and cheese or a 9 X 13 pan of your favorite recipechilled and refrigerated overnight
2 8.5ounceKettle Brand Potato Chipsany flavor
6cupscanola or peanut oil
Make the macaroni and cheese and refrigerate overnight.
Use a 1 1/2-inch scoop or spoon out about 2 tablespoons macaroni and cheese and shape into 2-inch rounded balls, compressing lightly.
Place about 2 cups of each flavor of potato chips into their own gallon freezer bags and seal. Gently roll a rolling pin over the chips to crush into small flakes. Add more chips to the freezer bag and crush as long as it’s manageable.
Pour the crushed chips into a shallow bowl or plate. In another shallow bowl, whisk the two eggs until smooth. Dip the rounded balls into the whisked egg then roll in the potato chips, firmly pressing the chips into the macaroni balls to create a solid crust. Repeat until you have about 10-12 balls.
Heat the oil in a deep 4-quart pot until the oil registers 350 degrees F on a candy or deep fry thermometer. Fry 6 cheese balls at a time for about 3 minutes 30 seconds or until golden. Drain on paper towels and serve immediately.