Potato chip buckeyes are a sweet and salty dream. With a creamy peanut butter and crispy bits of potato chip dipped in a chocolate coating.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

The 2025 season of college football starts today, which means it’s #PBchoSat! To kick off, I am starting out strong with this years version of my buckeye peanut butter balls – potato chip buckeyes.

Ohio State plays Texas at home today and you better believe I will be there in person. I’m lucky enough to be friends with a graduate student who not only doesn’t want her tickets, but is married which means she is allowed to buy two sets of tickets at a discounted rate. But I digress.

When I was brainstorming ideas for today I was reflecting on the last time we played them in the CFP earlier this year in January and I made buckeye pecan pie bars inspired by the state nut of Teas – pecans.

This time I found another source of inspiration. Did you know that Frito-Lay is from Texas? I have had potato chip truffles on my general list of things to make for awhile so when I realized I could make them in buckeye form I was sold. Sweet and salty and ready to take on the Longhorns!

I actually brought these to our annual Labor Day neighborhood potluck last night. No matter where allegiances lie (or lack thereof) these potato chip buckeyes were a popular item in the mix. Obviously slightly more appreciated by those in attendance that are Buckeye fans.

Now that we are sufficiently stuffed and ready to go, I hope the home team advantage is real today because we may not be as strong of a team as we were last year. It’s so hard to know with it being the first game of the year. Only time will tell… O-H!

POTATO CHIP BUCKEYES

Print

Yield: 8 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups creamy peanut butter
• 1 cup unsalted butter, room temperature
• 6 oz. finely crushed crinkle-cut potato chips, plus larger pieces for garnish
• 1 lb. (~4 to 4-1/2 cups) sifted powdered sugar
• 12 oz. semi-sweet chocolate candy coating*
• Wooden toothpicks, preferably round

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter and butter. Add crushed potato chips, then powdered sugar one cup at a time to reach desired consistency, then use hands to form a smooth dough.
3. Shape into balls using 2 teaspoons of dough for each ball (or a small cookie scoop). Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt chocolate in a double boiler (or metal/glass bowl over a pot of lightly simmering water). Stir occasionally until smooth, and remove from heat.
5. Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes or until set. Remove toothpicks and if desired, carefully smudge the holes left behind with fingertip.

Notes

*Chocolate chips will not melt as well as candy coating.

Source: Adapted from my Oreo Buckeyes.

Upgrade your sweet and salty chocolate covered potato chips with peanut butter. Because peanut butter chocolate covered potato chips are far superior.

Jump to recipe

This isn’t the first slightly unusual chocolate covered thing I have made. Chocolate covered Cheetos might take the cake. But today I decided to slightly alter an already accepted chocolate covered item – chocolate covered potato chips, but with peanut butter.

It’s as simple as dipping your favorite ruffled potato chips into melted peanut butter chips before the chocolate. The result is highly satisfying and addicting, especially if you are a sweet and salty lover.

Could you dip the entire chip instead of just half? Sure, but I like the halfway mostly because it’s easier as you have something to hold on to while dipping. It also allows for a good ratio of sweet to salty, which I think would be unbalanced if fully coated.

With how good these came out, I am already dreaming up other ideas. I stumbled upon peanut butter chocolate potato chip bars which may have opened the flood gates. Rest assured, this combo is here to stay.

PEANUT BUTTER CHOCOLATE COVERED POTATO CHIPS

Print

Yield: 12 Servings Prep Time: 20 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 bag of ruffled potato chips
• 12 oz. semisweet chocolate chips
• 8 oz. peanut butter chips

Directions

1. Line two baking sheets with wax paper; set aside.
2. In a double boiler (or in the microwave*), add the peanut butter chips and slowly melt, stirring constantly, until smooth**.
3. Dip chip into peanut butter half way on both sides, letting excess drip off, and place on prepared baking sheet. Repeat with remaining chips and peanut butter. Place in fridge to solidify.
4. While the peanut butter sets, add chocolate to the double boiler (no need to clean out small amount of peanut butter), and slowly melt, stirring constantly, until smooth.
5. Dip peanut butter covered potato chips unto the chocolate half way, covering the peanut butter on both sides, letting excess drip off, and place back on prepared baking sheet. Return to the fridge until set, about 10 minutes. Serve immediately.

Notes

*If using the microwave, be sure to stop and stir every 15 seconds. **Peanut butter chips can be difficult to melt properly, If too thick, add a teaspoon of vegetable oil and stir in.

Source: Adapted from Just a Pinch.

Save some leftover corned beef to make this amazing corned beef pot pie with a potato chip top crust all make in one cat iron skillet.

Jump to recipe

Since starting this blog of mine in 2011 I have posted on Pi Day every year except 2020 (I wonder what I was preoccupied with that year?? HA). And every year has been a pie recipe, sweet or savory, except in 2012 when I instead highlighted the flower bouquet cake pops I sent my mom when I couldn’t be there for one of her surgeries. With the exception of major life events, I’m committed to pi(e), what can I say?

Most of the pies I have made over the years were sweet, so this year I decided to try to even out the distribution a bit more by adding another savory pie to the list in the form of this corned beef pot pie! Easily made with any leftover corned beef you may have after St. Patrick’s Day later this week and comes together all in one pan.

What’s in a corned beef pot pie?

The ingredient list obviously includes corned beef, potatoes, cabbage, carrots, and onions, but instead of a traditional flaky pie crust on top I went with even more potato in the form of a crushed potato chip topping. So after you cook up all the vegetables, and thicken the broth in a big cast iron skillet, You sprinkle the top with a mixture of crushed potato chips and panko, then throw it in the oven for the crispiest topping you’ve ever had on a pot pie.

I just used classic salted kettle chips (cause they are extra crunchy). but you could get wild and use any flavor you prefer. Go cheesy, maybe herby, or even spicy. I think there are a lot of flavor options that would compliment this pot pie very well.

The hardest part about making this pie? Having enough corned beef leftover. It was easier for us because a 4 pound brisket for two people leaves us with plenty of leftovers. But in a larger household you might have to fight people off to have enough. Thankfully, recipes like this are forgiving when it comes to quantities, so if you don’t have a full 2 cups of corned beef, no matter – throw in some extra veggies and it’ll be all good.

Looking for other leftover corned beef recipes?

• Baked Reuben Taquitos with Thousand Island Dipping Sauce
• Corned Beef Burgers with Cabbage-Potato Cakes & Whiskey Caramelized Onions
• Corned Beef Nachos with Beer Cheese Sauce
• Corned Beef Pierogi
• Reuben Burgers
• Reuben Mac & Cheese
• Reuben Pizza with Guinness Crust
• Reuben Stromboli with Rye Dough
• Rutabaga Hash with Corned Beef
• Slow Cooker Reuben Dip

ONE SKILLET CORNED BEEF POT PIE WITH POTATO CHIP CRUST

Print

Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. cooked corned beef, shredded into 1-inch pieces
• 1/4 cup all-purpose flour, divided
• 1/4 cup unsalted butter, divided
• 1 cup diced yellow onion
• 1-1/2 tsp minced garlic
• 4 cups beef stock
• 1 cup milk
• 2 cups 1/2-inch chopped Yukon gold potatoes
• 2 cups peeled and chopped carrots
• 2 shredded cabbage
• Salt and pepper, to taste
• 3 cups salted potato chips, finely crushed
• 1 cup panko breadcrumbs

Directions

1. Preheat oven to 350 degrees F.
2. Toss corned beef in 2 tablespoons of flour; set aside.
3. In a large 12-inch skillet over medium heat, melt 2 tablespoons of butter. Add onion and garlic, cook until browned. Remove mixture from pan.
4. Melt the remaining 2 tablespoons of butter in the same pan over medium heat. Add remaining 2 tablespoons of flour and whisk to combine. Cook roux for 2 minutes or until golden. Slowly add 1/2 of the stock while continuing to whisk. Add the rest of the stock, stirring until it boils.
5. Add onion mixture back to the pot along with the corned beef, milk, potatoes, carrots, and cabbage. Season to taste with salt and pepper.
6. Bring back to a boil, then reduce to a simmer for about 10 minutes or until potatoes are tender.
7. Meanwhile, prepare the topping. In a medium bowl, combine the crushed potato chips and bread crumbs.
8. Once potatoes are tender, evenly top with the chips mixture. Transfer to the oven and cook for 20-25 minutes or until bubbling and the topping is browned.

Source: Adapted from Beef Pot Pie with Herbed Biscuits and Yes to Yolks.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

What are Ohio Nachos? Crunchy kettle chips topped with alfredo sauce, blue, cheese, and chives. Hello craveable.

Jump to recipe

Did you know that Ohio has it’s own type of Nachos? Apparently the blue cheese potato chips appetizer served at the restaurant Cap City is worthy enough to be dubbed Ohio Nachos. They are as simple as kettle potato chips topped with alfredo sauce, blue cheese, and chives.

And they are incredibly addicting.

As if you needed more of a challenge when it comes to polishing off an entire bag of potato chips in one sitting. Might want to save this recipe for company.

However, as with most alfredo recipes on my blog, I made this alfredo sauce a tiny bit healthier by using reduced fat cream cheese and 2% milk rather than heavy cream. So while I can’t do anything about the chips  (unless you buy a baked version), at least the extra creamy sauce on top is a bit lighter than the original. 

I actually used locally made Mikesell’s original old fashioned potato chips. Not quite as crunchy as kettle chips which is why I kept the recipe to state as such.

So tell me – would you try these Ohio nachos?

Five years ago: Slow Cooker Potato Soup

Six years ago: Hurricane Cupcakes

Seven years ago: Goat Cheese, Spinach & Tomato Quiche

Nine years ago: Crispy Parmesan Green Beans

Ten years ago: Feta & Broccoli Pizza

OHIO NACHOS

Print

Yield: 8-10 servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup 2% milk
• 1.5 oz. reduced fat cream cheese
• 1 Tbsp all-purpose flour
• 1/2 tsp salt
• 1/2 Tbsp unsalted butter or olive oil
• 2 garlic cloves, minced
• 1/4 cup freshly grated Parmesan, plus more for garnish
• 1 (9.5 oz.) bag kettle-style potato chips
• 4 oz. crumbled blue cheese
• 1 Tbsp chopped chives

Directions

1. In a food processor or blender, combine milk, cream cheese, flour, and salt. Process until smooth and set aside.
2. In a medium-large sauce pan, melt butter over medium-high heat. Add garlic and saute for about 30 seconds.
3. Add the milk mixture to the pan. Stir constantly for about 3-4 minutes until the sauce begins to simmer. Keep stirring and let it cook for a few minutes more. It should become thicker.
4. Remove from heat. Stir in Parmesan until melted and cover the pan immediately.
5. Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency.
6. On a large plate or serving platter, pile on chips, drizzle with sauce, and sprinkle with blue cheese and chives.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This burger was so insanely good, I had to put comfy pants on afterwards. Bobby certainly knows what he’s doing when it comes to burgers and you really cannot go wrong with half an inch of cheese and crunchy potato chips. Of course then there’s the sauce which you’ll want extra of so I doubled the recipe for you. Thanks to Kita and Bobby, I look forward to being in a bathing suit this weekend even less than before but it was absolutely worth it. I almost paired it up with onion rings but decided it had enough going on already, but I couldn’t skip the Bobby Flay milkshake O:-). Post soon!

One year ago: Dark Chocolate Peanut Butter Banana Cookies

CRUNCHBURGER

Serves 4

Ingredients:

HORSERADISH-DIJON SAUCE

1/2 cup mayo (I used 2% plain Chobani)

1/4 cup Dijon mustard

1/4 cup horseradish sauce

Salt and pepper

BURGERS

1-1/2 lbs ground chuck (80% lean) or ground turkey (90% lean)

Salt and pepper

1-1/2 Tbsp canola oil

8 slices American cheese, each 1/4″ thick (I could only find pre-sliced so I just pressed two together to get 1/4-inch slices)

4 potato hamburger buns, split and toasted

4 slices beefsteak tomatoes

4 leaves romaine

4 slices red onion

Horseradish-Dijon Sauce

4 handfuls potato chips (I used kettle chips for extra crunch)

Directions:

1. For the sauce, whisk together the mayo, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the fridge.
2. Divide the meat into 4 equal portions. Form each portion loosely into a 3/4″ thick burger and make a deep depression in the center with your thumb. Season both sides of the burger with salt and pepper.
3. Cook the burgers, using the oil and topping each one with 2 slices cheese and a basting cover during the last minute of cooking.
4. Place the burgers on the bun bottoms and if desired top with tomato, lettuce, onion, and a dollop of horseradish mustard mayo. Pile on the potato chips and top with the buns. Serve immediately.

Source: Bobby Flay’s Burgers, Fries and Shakes

The crispiest, tastiest onion rings you ever did have, made without a giant vat of oil! These oven-fried onion rings are simple the best.

Jump to recipe

I am not a lover of onions. When raw, too crunchy. When cooked, too slimy. But the flavor is not a problem, it’s the texture. Any recipe calling for onion only happens when I can mince it up. That being said however, when I saw the picture of these onion rings I drooled.

Oh they are so wonderfully crunchy and delicious! And that’s saying a lot coming from someone who dislikes onions. The sauce too is a must. It was also great on my burger I had along with the onion rings. What a complete little package for dinner!

I especially loved that these are made in the oven as opposed to frying in a pan of oil. Alternatively, if you have the functionality on your oven or other appliances, you could use the convection setting to make air fryer onion rings.

My only complaint is how I still seem to fail at being successful at getting perfectly coated food items (I take that back, I can chocolate coat anything in my sleep). It seems impossible for me to master the art of completely covering whatever it is I am making with it’s breading, crust, etc. Spots always fall off making me want to dip it in glue first.

Is there some magic trick I am unaware of? A flick of the wrist I have yet to master? Thankfully this lack of skill does not hinder the outcome. Mostly covered is still fantastic!

P.S. As you can see from the updated photos, I found that grinding up the chips and crackers a bit more increased their ability to stick to the onion rings. Huzzah!

Post updated 7/2/20, photo above is the original.

I would recommend heading over to Brown Eyed Baker for pictures of each step of the process.

OVEN-FRIED ONION RINGS

Print

Yield: 4-6 Servings Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DIPPING SAUCE

• 1/2 cup mayonnaise (or plain Greek yogurt)
• 2 tsp ketchup
• 2 Tbsp horseradish
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp dried oregano
• Dash ground black pepper
• Dash cayenne pepper

ONION RINGS

• 1/2 cup flour, divided
• 1 egg, room temperature
• 1/2 cup buttermilk, room temperature
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 30 saltine crackers
• 4 cups kettle-cooked potato chips
• 2 large yellow onions, sliced into rings (1/2 inch thick and at least 2 inches in diameter)
• 6 Tbsp vegetable oil

Directions

1. In a small bowl, combine all ingredients for the dipping sauce and refrigerate until ready to use.
2. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees.
3. Place 1/4 cup flour in a shallow bowl; set aside
4. Beat egg and buttermilk together in another shallow  bowl. Whisk remaining 1/4 cup flour, cayenne, salt and pepper into buttermilk mixture; set aside.
5. Pulse saltines and potato chips together in food processor until finely ground. Place crumb mixture in third shallow bowl.
6. Working one at a time, dredge each onion ring in flour, shaking off excess. Dip rings in buttermilk mixture, allowing excess to drip back into bowl, then drop into crumb coating, turning rings to coat evenly. Transfer coated rings to large plate or tray.
7. Pour 3 tablespoons oil onto each of two rimmed baking sheets. Place baking sheets in oven and heat until just smoking, about 8 minutes.
8. Carefully tilt heated sheets to coat evenly with oil, then arrange onion rings on sheets. Baking, flipping onion rings and switching and rotating position of baking sheets halfway through baking, until golden brown on both sides, about 15 minutes. Briefly drain onion rings on paper towel-lined plate. Serve immediately with dipping sauce.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE