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4 Easy Snacks and Apps

Doug Heilman

Here are four easy snacks and apps that crank up our creativity from the standard chips and dips, with just a few ingredients.


Sheet Pan Kettle Chips

8-10 ounces Kettle style potato chips

2-4 ounces Sharp white cheddar, crumbled

2-4 ounces Blue cheese, crumbled

Balsamic glaze

Pickled red onions

Chopped fresh chives


Place an even layer of kettle chips onto an oven safe sheet pan. Evenly distribute both cheeses over the chips. Place the sheet pan under a preheated over broiler for 2-3 minutes, or until the cheese is melted and chips have developed some light browning.


Carefully remove the sheet pan from the oven, and top the chips with the remaining ingredients. Enjoy!


Bonus recipe: For the pickled onions, combine a sliced red onion with 1/2 cup vinegar, 1/4 cup warm water, 2 tablespoons sugar and 1 teaspoon salt, into a canning jar. Tighten the lid and shake, then allow to set for 15 minutes for onions to soften and lighten in color. Store in the fridge for up to two weeks.


Video: Loaded Kettle Potato Chips | Doug Cooking


Kielbasa Sliders

16 ounces Traditional kielbasa

1/2 cup Brown sugar

Sweet Hawaiian rolls

Whole grain mustard


Slice kielbasa ring on a slight angle, into 1/4 in slices. Place slices on a broiler safe pan, and top with the brown sugar. Place under a broiler until the sugar melts and the sausage edges begin to brown. Serve kielbasa along side Hawaiian rolls and mustard for small sliders. Enjoy!


Video: Smoked Sausage Sliders | Kielbasa Mini Sandwiches | Doug Cooking


Cheesy Puff Pastry Pinwheels

1 sheet Frozen puff pastry, defrosted

4 ounces Herbed cream cheese, softened

4-8 ounces Shredded cheese, such as Gruyère, Asiago, or Cheddar


On a floured surface, unroll the puff pastry. Optionally, roll the sheet a bit larger if desired. Spread cream cheese over the surface, followed by the shredded cheese. Roll the sheet up tightly like a log, and refrigerate 10-15 minutes. Using a serrated knife, cut into thin slices and place on a parchment lined baking tray. Bake according to package directions or until the puff pastry pinwheels are nicely browned. Cool slightly and serve. Enjoy!


Quick Pesto Dips


1 1/2 cup Frozen peas, defrosted

3-4 tablespoons Basil pesto


Add peas, green pesto, and 1-2 teaspoons water to a food processor. Pulse until smooth.


One 15 ounce can White beans, drained and rinsed (such as northern or cannellini beans)

3-4 tablespoons Red pesto (sun dried tomato pesto)


Add white beans a red pesto to a food processor. Pulse until smooth.


Serve either pesto dip with nacho chips, crackers, veggies, or use as a sandwich spread. Enjoy!





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