All posts by katie

ireland gets popped!

we got such an outpouring of love for popchips in ireland, well, we just had to share the bag.  so now, we’re excited to announce that popchips have finally landed on ireland’s beautiful shores!

popchips launch in ireland

never fried. never baked. our potato chips are popped (like popcorn). with all the flavour and less than half the fat of fried crisps and less than 100 calories per serving, you’ll taste why they’re winning awards (and acclaim) throughout america and the uk.

find our delicious original, barbeque, sour cream & onion, and sea salt & vinegar potato popped chips at  tesco, super valu, spar, and dunnes stores throughout ireland.  click here for more info.

be sure to follow @popchipsIreland on twitter to keep up with what’s popping!

 

resolutions, recipes, and jillian michaels

we’ve all been there. you make a new year’s resolution to eat better and suddenly get a serious craving for something crispy, crunchy, and delicious. instead of reaching for the snack that is full of fat, calories, and regret,  popchips and jillian michaels are here to keep you on the right track!

jillian michaels dishes delicious popchips recipes, with all the flavor and half the fat!
jillian michaels dishes popchips recipes, with all the flavor & half the fat!

never fried. never baked. with all the flavor and half the fat of fried chips, there’s no resolutions required with popchips! so bring the fun, not the fat, to your cravings with these delicious, waistline-friendly recipes from fitness and health guru, jillian michaels…

almond and popchips-crusted chicken breast 

jillian michaels' recipe: almond and popchips-crusted chicken breast

crusted with original popchips for added flavor and crunch

ingredients:

  • ½ cup unsalted almonds, toasted
  • ½ cup of original potato popchips
  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon dried rosemary
  • 1 garlic clove
  • ¼ teaspoon salt
  • 4-to-5 ounce boneless, skinless chicken breast halves

directions:

  • preheat oven to 425 degrees f. in the work bowl of a food processor, place the almonds, popchips, olive oil, lemon zest and juice, rosemary, garlic, and salt.  process until coarsely chopped; the mixture will be a thick paste. arrange the chicken breast halves in a baking dish. divide the almond paste and spread on the breasts; pat down to cover each breast completely. roast in the oven until cooked through and an instant-read thermometer reads 165 deg f. to 170 deg f., about 10 minutes. loosely tent with foil and let stand for 5 to 10 minutes before serving.
  • click here for the printable recipe!

sweet & savory popchips chicken salad 

jillian michaels' recipe: sweet & savory popchips chicken salad

sweetened with katy’s kettle corn popchips

ingredients:

  • 2 pounds skinless, boneless chicken breast halves
  • 1/2 cup light mayonnaise
  • 1/2 cup plain fat-free greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup chopped celery
  • 1/3 cup sweetened dried cranberries
  • 1/2 cup of crushed katy’s kettle corn popchips
  • 7 tablespoons (about 2 ounces) coarsely chopped smoked almonds
  • 6 cups mixed salad greens

procedure

  • fill a dutch oven two-thirds full of water; bring to a boil. wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. add the chicken to boiling water. cover and simmer for 20 minutes or until a thermometer registers 165°. remove from pan, and let stand for 5 minutes. unwrap chicken and shred; refrigerate for 30 minutes or until cold. combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. cover and refrigerate for 1 hour. serve over salad greens.
  • click here for the printable recipe!

hungry for more? enter here for a chance win a year of fun, food & fitness with jillian michaels!

jillian michaels’ holiday snacking tips

health and fitness expert, jillian michaels, dishes her top tips for snacking wisely this holiday season…

jillian michaels' holiday snacking tips

mind your munchies – going to a holiday soiree at night? opt for popchips instead of fried chips for lunch that day. or order the grilled chicken lettuce wrap versus the fried taco shell and add an extra scoop of guacamole instead of cheese that day.

pre-party – to reduce cravings, enjoy savory snacks packed with protein – such as a small bag of almonds, veggie sticks with hummus or popchips – before you head to holiday parties.  when you arrive, the spread won’t seem as difficult to resist.

toothpick trick –  it’s easy to be trapped by mindless eating at holiday soirees as the mini meatballs, mozzarella balls and fudge gets passed around. one trick is to utilize the toothpicks.  every time you snack, hold onto the toothpick as a tangible reminder of how much you have consumed.

top 5 holiday appetizer recipes

spice up your snack life this season with these 5 holiday appetizer recipes…

sweet and sour popchips meatballs by fresh and foodie

popchips turkey meatballs

ingredients: (makes 20 meatballs)

  • 1 tablespoon extra virgin olive oil
  • 3/4 cup finely chopped red onion (about half of a small onion)
  • 2 large garlic cloves, very finely minced
  • 1 28-ounce can italian-style crushed tomatoes
  • 8 ounces beef broth
  • 1/4 cup packed brown sugar
  • 1 tablespoon fresh lemon juice
  • 1 pound ground turkey
  • 2 single serve bags (approximately 40 chips) of sour cream & onion popchips, crushed into very small pieces and lightly toasted in a dry sauté pan over medium heat until lightly browned
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 large egg, lightly beaten
  • chopped chives, for garnish (optional)

directions:

  • in a large, flat bottom skillet, heat the olive oil over medium high heat until hot. add onion and cook for about 4 minutes, or until softened. add garlic and cook for an additional minute or two. add crushed tomatoes, beef broth, brown sugar and lemon juice and stir to combine. cover and bring sauce to a simmer while assembling the meatballs.
  • in a large bowl, lightly combine ground turkey, crushed and toasted popchips, salt, pepper and egg. don’t be afraid to use your hands! once well mixed, shape into approximately 1 to 1.5-inch balls (recipe should yield about 20 meatballs). gently drop meatballs into simmering sauce, partially cover and let cook for an hour.
  • i like the meatballs on their own with some chopped chives, but they would also be delicious as a sandwich on toasted italian bread.

popchips coconut shrimp by sara vance

coconut shrimp popchips recipe via sara vance

ingredients: (makes 40-50 shrimp)

  • 1 lb. of medium peeled and de-veined shrimp (uncooked, 40/50 count)
  • one 3 oz. bag of sweet potato popchips 
  • 1 cup of shredded unsweetened coconut
  • 2 eggs – lightly beaten
  • 2 tablespoons of unsweetened coconut milk (or your choice of milk)
  • 1/4 teaspoon sea salt
  • fresh cracked pepper
  • 1/2 teaspoon ground ginger (optional)

directions:

  • preheat oven to 425 degrees.  place racks in top 1/3 of oven, and bottom 1/3 of oven. lightly grease a baking sheet with coconut oil.
  • make the dipping sauce (see below).
  • in a food processor, pulse popchips until they are a fine crumb.  if you do not have a food processor, you can crush the popchips right in it’s own bag!  just break the seal with a tiny opening on top, and let the air out,  and finely crush them with a mallet or a rolling pin.
  • put into a shallow bowl: the popchips crumbs, coconut, sea salt, pepper, and ginger (if using), mix to combine thoroughly.
  • put the egg and milk into another shallow bowl.
  • dip each shrimp into the egg wash, then the popchips crumb mixture, and place on prepared baking sheet.
  • put into top rack of oven for 5 minutes, then move to bottom rack for 4 more minutes (if using larger shrimp – cook longer).
  • serve plain or with a sweet thai chili dipping sauce (below); also great over a bed of baby greens with thinly sliced red onion, mango chunks, and a fresh lime dressing.

sweet thai chili dipping sauce:

  • 1 tablespoon of sambal oelek (use more or less depending on desired spiciness)
  • 2-3 tablespoons of natures agave clear nectar
  • 1/4 cup filtered water
  • 1/8 teaspoon garlic powder (or one clove fresh garlic very finely chopped)
  • a squeeze of fresh lime juice
  • sea salt to taste

directions:

  • put all ingredients into a small saucepan, heat on medium high until just boiling, then reduce heat to low and simmer stirring occasionally for a couple of minutes.
  • pour into a bowl and allow to cool slightly while preparing/cooking shrimp.
  • serves 4.

crunchy sweet potato crusted parmesan risotto cakes by noshtopia (a gluten-free and egg-free appetizer!)

holiday recipe_sweet potato crusted parmesan risotto cakes via noshtopia

ingredients: (makes 16-20 cakes)

  • 1 box gluten-free lundberg creamy parmesan risotto made using less 1/4 cup less water.
  • 2 cups stahlbush island farms sweet potato chunks
  • 36 sweet potato popchips (ground up in a food processor)
  • 1 tsp agave nectar

directions:

  • pre-heat the oven to 375 degrees.
  • cook the lundberg creamy parmesan risotto according to the box and use 1/4 cup less water. the risotto will come out a little more on the dryer side which helps in making the cakes stick together better.
  • warm up the sweet potato chunks in the microwave for about 30 seconds so they are not frozen solid but only slightly warm. too much heat and the potato will get mushy and the paste will not work.
  • put the sweet potato chunks in a food processor along with the 1 tsp of agave nectar and blend until you get a semi-chunky paste. the nectar sweetens the sweet potato just a tad.
  • put the finished risotto in the fridge for about 20-30 minutes to cool it down and harden the risotto a bit so it’s sticky. mix in the sweet potato paste.
  • form the risotto, sweet potato mix into cakes, and then on a plate roll the cakes in the sweet potato popchips breading.
  • spray non-stick cooking spray on a baking sheet, and place the sweet potato risotto cakes on the baking sheet.
  • bake the cakes on one side for 8 minutes. turn the cakes over, and bake for another 8 minutes.
  • let the cakes cool down. place some fresh thyme on top of each cake for seasoning. the side sauce i used in the photo is trader joe’s sweet chili sauce.

green olive tapenade snack bites by chef ryan scott

green olive tapenade snack bites recipe

ingredients:

  • sweet potato popchips
  • 1 cup green olive, pitted
  • ½ cup shallot, minced
  • 1 garlic clove, peeled
  • 1 tablespoon capers, drained and rinsed
  • 3 anchovy filets
  • zest & juice of half a lemon
  • black pepper, ground, for taste
  • 1 teaspoon dijon mustard
  • 2 tablespoons italian parsley, chopped
  • 1 ½ tablespoons extra virgin olive oil
  • 1 cup goat cheese

directions:

  • coarsely chop olives, garlic, capers, shallots, anchovies and lemon zest on cutting board, or in a food processor until incorporated, but still chunky.
  • place chopped mixture in a bowl and add pepper, mustard, parsley and lemon juice and stir in enough olive oil to bind mixture together.
  • spread goat cheese on a sweet potato popchips and then a small amount of tapenade on goat cheese.  or, place in bowls and let guests build their own.

tangy egg salad party starters by julie hammerstein, rd

tangy egg salad bites recipe via julie hammerstein

ingredients:

  • 6 hard boiled eggs
  • 1 1/2 – 2 tablespoons dijon mustard
  • 2 t. wildtree-brand dill seasoning or brand of your choice
  • 2 teaspoons capers (optional)
  • dash of sea salt
  • original popchips

directions:

  • put the eggs in a small mixing bowl to mash with potato masher or fork.
  • blend in mustard and dill-seasoning.
  • add capers if desired and mix well.
  • if you don’t use the capers, then you can put all of the ingredients into a blender or vitamix to make a creamier texture.

this is a fun and lively twist on traditional egg salad, using mustard for a tangy flavor, and less dietary fat than mayonnaise. you can use it as a dip with popchips, or it’s also great on a sandwich for a healthier version of a family favorite.  fun for holiday gatherings, backyard bbq’s, after-school snacks and everything in-between!

just dance 2014: pop & unlock exclusive katy perry dance

we’re hitting the dance floor with ubisoft, and offering our movers and snackers the chance to snack like a popstar, and dance like one too! and by popstar, we mean katy perry!

that’s right! now through march 2014, purchase specially marked bags of popchips to unlock an exclusive katy perry dance in the new just dance® 2014!

pop and unlock just dance 2014

from target, to safeway, a&p, stater bros., harris teeter, albertson’s, acme, shaws, food emporium, shoprite, and more, we’ve popped 2.5 million specially marked packages of popchips (including katy perry’s signature flavor, katy’s kettle corn) into stores throughout the u.s.

plus, starting november 29, 2013, fans can purchase popchips at any of the participating grocery stores and redeem a coupon for $5.00 off just dance 2014 at any u.s. best buy location.  now that’s music to our taste buds!

so do the dougie, moonwalk, or whatever your move-of-choice is, over to participating stores, and pop and unlock more information here: http://www.justdancegame.com/popchips/

say aloha to maui wowi’s new wingman

nothing is better than having that perfect wingman by your side.  the batman to your robin.  the goose to your maverick.  the smoothie to your popchips.  choosing a great wingman is no easy task.  your wingman has to compliment you, introduce you to their friends and do everything in his power to show your awesomeness to the world.  it takes that special partner in crime, right?  so when maui wowi chose popchips as their new wingman, we took our hand out of the bag and accepted.

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a good wingman…. has to compliment you.  healthier snack options?  check.  gluten- free buddies?  check.  delicious, with no regrets?  check.

a good wingman… introduces you to their friends.  speaking of which, check out where you can find a popchips and our maui wowi wingmen in a city near you https://www.facebook.com/mauiwowiohana

a good wingman… gives “kimye” and “brangelina” a run for their money with a killer nickname for you two.

a good wingman…shares their snacks with you.  we are giving you the opportunity to win the ultimate wingman prize package from popchips and maui wowi.  here’s how:

click here to pick your perfect pair.  then, put a winning wingman name on it.  on december 2, the winning entry will receive a popchips and maui wowi prize package, with enough goodies for you to share with your wingman.

maui wowi prize package

tailgating recipes for the win

frazzled by the thought of another fall football feeding frenzy!? win big with these crowd-pleasing tailgating recipes…

game day nachos by healthy and sane

  • 1 3oz. bag of original potato popchips
  • grape tomatoes (sliced)
  • sundried tomatoes (sliced)
  • olive tapenade (or sliced olives)
  • goat cheese, peppadews
  • cheese (quantities per your liking)

directions: bake at about 350* for about 10 minutes, until cheese is melted.

tailgating recipes: game day nachos

h-o-t hot boneless wings by hungry girl

  • 8 oz. raw boneless skinless lean chicken breast, cut into 10 nugget-shaped pieces
  • 1/4 cup fiber one bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
  • 1 oz. (about 19 chips) barbecue popchips
  • 3 tbsp. frank’s redhot original cayenne pepper sauce
  • dash onion powder
  • dash garlic powder
  • dash cayenne pepper
  • dash black pepper
  • dash salt

directions: preheat oven to 375 degrees. crush potato crisps completely and, in a small dish, mix with cereal crumbs. add a dash of each of the seasonings and mix well. place chicken pieces in a separate dish, and cover and toss with frank’s redhot. spray a baking pan with nonstick spray. give each chicken piece a shake (so it’s not dripping with redhot), and then coat it evenly with the crumb mixture. lay the battered nuggets on the baking pan. place in the oven, and bake for 10 minutes. then flip the wings over, and return them to the oven for 10 more minutes, or until outsides are crispy and chicken is cooked throughout.  this tailgating recipe makes 2 servings.

tailgating recipes: h-o-t hot boneless wings

all-beef chile colorado by chef aaron sanchez

  • 6 guajillo chilies, stems and seeds removed
  • 1 1/2 cups boiling water
  • 6 fresh tomatillos, papery skins peeled off
  • 6 garlic cloves, unpeeled
  • 2 chipotle chiles in adobo
  • 2 tablespoons olive oil
  • 2 large yellow onions, coarsely chopped
  • 2 pounds ground beef (preferably chuck)
  • 1 15-ounce can diced tomatoes
  • 2 tablespoons ancho chile powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • freshly ground black pepper
  • grated sharp cheddar

directions: in a dry skillet over medium heat, toast the guajillo chilies on each side for 30 seconds, until just softened. put them immediately in a glass bowl and pour the boiling water over them to cover. soak for 15 minutes.

in the same dry skillet, toast the tomatillos and garlic, turning several times until the vegetables have softened slightly and the exteriors have brown marks, 3 to 4 minutes. discard the paper skins on the garlic.

put the guajillo chilies in a blender with the soaking water, the tomatillos, the peeled garlic, and the chipotle chilies in adobo. pulse to make a smooth puree.

in a large stewpot over medium heat, cook the onions until softened and just turning golden, 6 to 7 minutes. add the ground beef and cook through, breaking it up with a spoon as you cook, about 10 minutes.

add the pureed chilies and tomatillos, the tomatoes, ancho chile powder, cumin, salt and a few grindings of black pepper. bring to a boil, reduce heat, and simmer for 1 hour, loosely covered, until the deep orange-red sauce is thick. you may need to add a little more water, but take it easy. the finished chili should not be too wet.

taste and add more salt and pepper if needed. for each serving, put a handful of nacho cheese tortilla popchips in the bottom of a bowl and ladle a serving of chili on top. scatter with a handful of cheese and eat at once.  this tailgating recipe makes 6 servings.

tailgating recipes: all-beef chile colorado

football whoopie pies by pizzazzerie

  • 6 tablespoons (3 ounces) shortening
  • 1 cup sugar
  • 1 large egg
  • 1 cup milk
  • 5 tablespoons cocoa
  • 2 1/4 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt

preparation: preheat oven to 350°. cream together shortening and sugar. add egg and vanilla, beating well until blended. in a bowl whisk together the flour, cocoa, salt, and baking soda. slowly beat in the flour mixture, alternating with milk, until blended. using a cookie scoop, drop onto greased baking sheets. then using a toothpick or butter knife to gently create points on either side of the circle, creating the shape of a football. bake 10 to 12 minutes, or until firm. cool on racks then fill with filling, below.

cream cheese frosting ingredients:

  • 1 stick (8 tablespoons) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) confectioners sugar
  • 1 teaspoon pure vanilla extract

directions: with an electric mixer on medium high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. reduce speed to low. add sugar 1 cup at a time, and then vanilla, mixing until smooth and combined, scraping down sides of bowl as needed. if not using immediately, frosting can be refrigerated up to 3 days in an airtight container. bring to room temperature again before using.

assembly: fill a piping bag fitting with a star tip with your cream cheese frosting. flip one of your chocolate whoopie pies over so the bottom is facing up. starting from the perimeter, frost your whoopie pie, working your way in, until the entire circumference is frosted. gently press the bottom side of another whoopie pie on top, creating a “sandwich”. use the remaining cream cheese frosting to pipe football laces onto the top of each whoopie pie.

tailgating recipes: football whoopie pies

take it to snackzone: september 19 – 21, 2013, find popchips’ game time demos at select walmart locations nationwide.

can’t find popchips in your local store? order online and save 20% here.

find more tailgating recipes here

popchips' tailgating offer