6 Ways to Use Yikes Salt & Vinegar Rolled Chips

Yikes Salt & Vinegar chips bring that mouth-watering tang in a perfectly rolled form. Their structure makes them ideal for punchy layered bites, creamy dunkables, and crushed-on-top contrasts. Think cool, creamy, and bold.

1. Salt & Vinegar Chip-Stuffed Mini Peppers

Creamy, crunchy, and tangy bites for snacking or platters.

Ingredients:

• 6 mini sweet peppers, halved and seeded

• 1/3 cup whipped cream cheese

• 1 tbsp chopped chives

• 1/4 cup finely crushed Yikes Salt & Vinegar chips

Instructions:

1. Halve and deseed the mini peppers.

2. Spread whipped cream cheese into each pepper half.

3. Top with chopped chives.

4. Sprinkle with crushed chips just before serving.

2. Dill Ranch Dunk Dip

Cool, herby dip with bold chip flavor contrast.

Ingredients:

• 1/2 cup sour cream

• 2 tbsp Greek yogurt

• 1 tbsp fresh dill, finely chopped

• 1 tsp lemon juice

• Salt to taste

Instructions:

1. In a bowl, mix sour cream, Greek yogurt, dill, and lemon juice.

2. Add salt to taste.

3. Chill for 15–30 minutes before serving.

4. Serve with whole Yikes chips for dunking.

3. Tangy Chickpea Lettuce Cups with Chip Crunch

Savory chickpea salad balanced with crisp, crushed chips.

Ingredients:

• 1 can chickpeas, drained and mashed

• 2 tbsp mayo or tahini

• 1 tsp Dijon mustard

• 1/2 tsp white vinegar

• Romaine or butter lettuce leaves

• 1/4 cup crushed Yikes Salt & Vinegar chips

Instructions:

1. In a bowl, mix mashed chickpeas, mayo, mustard, and vinegar.

2. Spoon mixture into individual lettuce leaves.

3. Sprinkle crushed chips on top.

4. Serve immediately for best texture.

4. Salt & Vinegar Chip-Crusted Pickle Spears

A crunchy, oven-baked snack with briny flavor overload.

Ingredients:

• 4 dill pickle spears, patted dry

• 1/4 cup flour

• 1 egg, beaten

• 3/4 cup crushed Yikes Salt & Vinegar chips

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment.

2. Dredge each pickle spear in flour, then dip in egg.

3. Roll each pickle in crushed chips to coat.

4. Place on baking sheet and bake for 12–15 minutes.

5. Serve hot with ranch or aioli.

5. Avocado Lime Yogurt Dip

Bright and creamy with a zippy finish for dipping rolled chips.

Ingredients:

• 1 ripe avocado

• 1/4 cup plain Greek yogurt

• Juice of 1/2 lime

• Pinch of garlic powder

• Salt to taste

Instructions:

1. Scoop avocado into a bowl.

2. Add yogurt, lime juice, garlic powder, and salt.

3. Mash or blend until smooth and creamy.

4. Chill for 10–15 minutes before serving.

5. Serve with rolled chips for dunking.

6. Salt & Vinegar Snack Boards with Layered Bites

Use whole chips as a crunchy base for bite-sized snack stacks.

Ingredients:

• Yikes Salt & Vinegar chips

• Sliced cheddar or Swiss cheese

• Hard-boiled egg slices

• Pickles or olives

• Spicy mustard or aioli

Instructions:

1. On a serving board, lay out rolled chips flat-side up.

2. Add a slice of cheese and egg on each chip.

3. Top with a pickle slice or olive.

4. Serve alongside a dipping sauce like mustard or aioli.

5. Let guests grab individual bite-sized stacks.