Category Archives: sports

bring the fun to the mountain

it’s sunny here at popchips’ san francisco headquarters, but we’re just as stoked as the next guy to pack our bags and hit the slopes for some good old fashioned winter fun.

we’re especially excited about some of our favorite mountain hot-spots (errr, cold-spots?) that we’ve teamed up with this season to make sure you’re snacking & skiing in-style all season!  so, whether you’re in the polar vortex, enjoying the blue skies of california, or somewhere in the middle, check out which mountains we think pop this season…

#bringthefun to the mountains

now it’s up to you.  show us how you #bringthefun to your favorite mountain by tagging your best snack shots on instagram or twitter.  earn your mountain bragging rights and get the chance to win the ultimate ski pack – including 4 tickets to your fave mountain.  click here for more details.

#bringthefun to the mountain

the resort with the most uploads will be crowned “the number one-fun mountain”… equipped with a trophy and all.  now if we only had someone to volunteer to ride said trophy down a black diamond, while snacking on a bag of bbq popchips

#bringthefun to the mountain

football fare with jillian michaels

ready for some football?! whether you’re watching sunday’s big game for the football or for the commercials, winning snacks are always a crowd-pleaser.

game on

sunday is the biggest snack day of the year, and while the athletes are burning major calories on the field, football fans are consuming major calories off the field. from fried chicken wings to greasy nachos, you may feel like it would take a hail mary to keep your new year’s health efforts from being derailed.

don’t sideline yourself because you’re worried about your waistline. popchips and celebrity fitness trainer, jillian michaels, are here to help you bring the fun, not the fat, to snacking this champion-chip sunday!

with all the flavor and half the fat of regular potato chips, popchips are a better for you snack that don’t sacrifice any of the taste you’re craving! so whip up these game-winning recipes your whole team (and friends and family) will go nuts for.

jillian michaels’ hot jalapeño poppers

jillian michaels' hot jalapeno poppers

topped with nacho tortilla or katy’s kettle corn popchips


  • whole, fresh jalapeños (not canned)
  • ½ tablespoon of fat free cream cheese or all-natural peanut butter
  • nacho tortilla popchips
  • tomatoes
  • onions
  • cilantro


  • set oven to broil at 500 degrees. cut each jalapeño in half and hallow out the seeds. fill each jalapeño slice with a ½ tablespoon of fat free cream cheese or peanut butter. top each slice with fresh ingredients. finely diced tomatoes and onions for something savory. place jalapeños on a baking sheet and broil in oven for 6-8 minutes. once complete top your savory bits with cilantro and crushed nacho tortilla popchips (and for the sweeter bites add crushed katy’s kettle corn popchips).

click here for the printable recipe!

jillian michaels’ bbq hickory cabbage

jillian michaels' bbq hickory cabbage

topped with barbeque popchips for extra crunch and flavor


  • cups hickory wood chips
  • 1 (2-pound) head green cabbage
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 2 links hot turkey italian sausage (about 6 ounces)
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 2 jalapeño peppers, seeded and minced
  • 1/4 cup barbecue sauce
  • barbeque popchips


soak wood chips in water 1 hour. to prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. arrange charcoal around foil pan; heat to medium heat. crumple a 12-inch-long piece of aluminum foil with your hands to form a 3-inch ring. place foil ring on grill rack over foil pan. cut core from cabbage to create a cone-shaped cavity about 4 inches wide and 3 inches deep. discard core. place cabbage, cavity side up, in foil ring. sprinkle cavity with pepper and salt. remove casings from sausage. cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. add onion, garlic, and jalapeño to pan; sauté 3 minutes or until lightly browned. stir in barbecue sauce. spoon sausage mixture into cavity in cabbage. tent cabbage loosely with additional aluminum foil. arrange half of wood chips over coals. cover grill, and grill 40 minutes or until tender when pierced with a skewer. add additional wood chips and charcoal as needed. remove foil from top of cabbage, and grill an additional 50 minutes or until browned. remove any dried or charred leaves. present stuffed cabbage whole, then cut into wedges. top with barbeque popchips for crunch and extra flavor

click here for the printable recipe!

jillian michaels’ black bean dip

jillian michaels' black bean dip

pair with our new veggie popchips, or any of your favorite flavors!


  • 1 (15 ounce) can no-sodium black beans, rinsed and drained
  • ½ cup fresh cilantro leaves
  • ¼ cup chopped red onion
  • 1 garlic clove, finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon orange juice
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon minced, canned chipotle chile in adobo
  • ¼ teaspoon salt


in the work bowl of a food processor, place the beans, cilantro leaves, onion, garlic, lime juice, orange juice, olive oil, chile, and salt. process until the dip is smooth and creamy, scraping down the sides of the bowl once or twice or as needed.

click here for the printable recipe!

did you know? check out these fun snack facts!

super bowl

bring the fun to waste management phoenix open

fore!  watch out, snackers! we’re headed to the 2014 waste management phoenix open.  in case you haven’t heard, this isn’t any old pga tour stop.  forget hushed crowds and golf claps, the wm phoenix open boasts the loudest hole in golf (and we boast the loudest crunch in chips)!


the 16th hole at tpc scottsdale is famously rambunctious and we couldn’t think of a better place to #bringthefun to 2014! the anticipation is building as we gear up for some serious snacking.  but before we swing into action on the course, we’re getting our snackers ‘in the chips’ around town.

popchips and fry’s are giving you a chance to get on the green at the 2014 wm phoenix open.  swing by your local fry’s food and purchase $25 of participating items (including popchips) and you’ll score a pass to the largest (and loudest) golf tournament on the pga tour.  grab one.  grab two.  grab three.  grab fore! bags of popchips at fry’s food store and #bringthefun (not the fat) to your snacking game.


putt your way to the open!

hungry for more?  we’ll hook up you and 20 of your closest co-workers with wm phoenix open tickets.  (and give you an excuse to putt putt around the office).  #bringthefun and create a mini golf course in your office for the chance to get to the green.  upload your photos to mix 96.9 to enter to win!


before headed out this year, be sure to check out the new bag inspection policy.

popchips bag test:  nothing fake or phony.  undeniably delicious.  this bag has your name all over it.  actually, it has ours.  but you can still enjoy.

we’ve got our bags packed (and approved).  how about you?


**disclaimer:  popchips is not an approved bag to bring into the wm phoenix open with you, but be sure to enjoy a bag on course from our friendly vendors and concessions!

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

finalists’ winning recipes: popchips & big papi’s kitchen cook-off

this summer, we challenged boston fans to create their best recipe using their favorite products from popchips and big papi’s kitchen for a chance to cook-off live with david ortiz!

the recipes are in, the votes are tallied, and these lucky finalists are heading to the popchips & big papi’s kitchen cook-off, where they’ll compete for guest judges david ortiz (boston baseball star), jenny johnson (tv diner), and dan mccarthy (urban daddy), to win champion-chip!

in the new england area and want to get a taste of the action? click here for a chance to win a pair of tickets to attend the cook-off this friday, september 20, 2013, at the boston center for adult education. 

until then, feast your eyes on the winning finalists’ recipes cooking-off this friday…

popcorn chicken and fiesta spaghetti squash by matt o’brien

popchips & big papi's kitchen cook-off

recipe ingredients & directions: 1 spaghetti squash, 1 pound chicken tenders, flour, 1 egg, 1 bag popchips, 1 container of papi’s kitchen twice the spice salsa, 1 green bell pepper, 1 can of black beans. preheat oven to 425 degrees f. halve and seed the squash lengthwise. put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes. cut up 1 pound chicken tenders into desirable size. place flour, egg, and crushed up popchips in separate bowls. dip chicken bites into flour, then into the egg, then into popchips. bake in oven for about 10 min each side or you can fry in pan with some oil. when squash is done use a fork to scrape the squash flesh into strands. transfer to a large bowl and toss with chopped up green bell pepper and black beans. then douse in papi’s twice spice salsa. enjoy.

jalapeño mac & cheese by mike sherman

popchips & big papi's kitchen cook-off

recipe ingredients & directions: ingredients 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1 cup big papi’s twice the spice salsa 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt fresh black pepper topping: 3 tablespoons butter 1 cup jalapeno popchips crumbled directions preheat oven to 350 degrees f. in a large pot of boiling, salted water cook the pasta to al dente. while the pasta is cooking, in a separate pot, melt the butter. whisk in the flour and mustard and keep it moving for about five minutes. make sure it’s free of lumps. stir in the milk, onion, bay leaf, and paprika. simmer for ten minutes and remove the bay leaf. temper in the egg. stir in 3/4 of the cheese and all of the salsa. season with salt and pepper. fold the macaroni into the mix and pour into a 2-quart casserole dish. top with remaining cheese. melt the butter in a saute pan and toss the popchips to coat. top the macaroni with the jalapeño popchips. bake for 30 minutes. remove from oven and rest for five minutes before serving.

double baked dip by seth flateland

popchips & big papi's kitchen cook-off

recipe ingredients & directions: in an oven safe dish layer ingredients in this order: original popchips, pesto goat cheese, diced fresh tomatoes. cook in the oven for 20 minutes at 350. after cooling, use various popchips to enjoy the dip!

bbq pop chicken by kim johnson

recipe ingredients & directions: boneless chicken 1 bag of bbq popchips, 1 egg, 1 small jar of mild salsa, 1/2 stick of bold chipotle cheese. crush the bbq popchips, beat 1 egg, grate the cheese. dip the chicken in egg, roll in popchips, then add cheese to coat it. put olive oil in skillet pan add chicken. cook on low about 20-25 minutes. when done add salsa.

mango gazpacho with shrimp and avocado by mallory murphy

popchips & big papi's kitchen cook-off

recipe ingredients & directions: 2 cups big papi’s mango salsa 1/2 cup chicken or shrimp stock 1 slice bread (anything you have on hand; i use whole wheat or country white), torn into pieces 1 clove garlic, peeled and smashed 1 tsp red wine vinegar fresh black pepper, to taste 6 large uncooked frozen shrimp in their shells, whatever size you like (do not defrost), optional 1 avocado, peeled and diced directions in a blender (or in a large bowl, with an immersion blender), puree the salsa with 1/2 cup of stock until smooth. add the bread and garlic, and blend until smooth. taste, then add 1 teaspoon of red wine vinegar, or more as needed, to balance the sweetness of the salsa. season with fresh black pepper. pour soup into a serving bowl. in a small sauce pan, place the frozen shrimp and 2 inches of water. set on medium-high heat. when the shrimp turn pick and are just curled (this should take 2 minutes or so, not much more), remove from heat, drain and rinse under cold water to stop the cooking. peel the shrimp and add to the soup. peel and dice the avocado, and sprinkle over the soup just before serving.

milanesa wrap with salsa black beans by areli biggers

popchips & big papi's kitchen cook-off

recipe ingredients & directions: 2 breakfast style sirloin steak (thin) 1 bag of original popchips, 1 container original big papi salsa, 1 cup cooked black beans, 1 egg, 2 tbs oil, 2 whole wheat tortilla wrap, 1 cup lettuce. crunch the popchips and place them on a plate. season the steak with salt and pepper, beat the egg on a bowl, bring the steak to the egg mixture and after to the popchips crumbs. heat a cast iron skillet with the oil, place the steak and cook 4 minutes each side, set aside. place the tortilla wrap on a counter, add lettuce, salsa, slices of steak and wrap. serve with cooked hot beans and more salsa on top.

razzle dazzle grand slam burger by shelley hunter, big y finalist 

recipe ingredients & directions: 2 lbs of ground beef, 4 oz cheddar cheese, 1 snack .8 oz bag popchips & big papi's kitchen cook-off recipe: razzle dazzle grand slam burgerbarbeque popchips, 1/3 cup craisins – cherry, 4 tbsp worcestershire sauce, sea salt, ground pepper, 8 thick cooked bacon strips, 4 hamburger buns, butter. mix the meat with sea salt, pepper and worsestershire sauce, take 1/4 lb of ground beef make into a patty – sprinkle some craisins and put 1 oz of cheese top with another 1/3 of ground beef, make sure the cheese and craisins are in the middle and not outside. repeat for 4 burgers. take the popchips in a bowl – smash lightly so you have bigger pieces. take the burgers and roll the sides to into the pop chips so the sides are covered. grill the burgers to your liking. meanwhile, put butter on the rolls and slightly grill. take the burgers off – top with two slices of bacon and serve!

crunchy popchips haddock by judi mccabe, big y finalist 

recipe ingredients & directions: 1 3oz bag original popchips (or flavor of your choice) – crushed 1/2 cup flour 1 egg slightly beaten 1/4 c water 1/2 t salt 1/4-1/2 t ground black pepper 1/2 t paprika 1 pound haddock or white fish cut into 4 pieces pre heat oven to 350 degrees mix flour, salt, pepper & paprika in shallow bowl mix eggs and water in a shallow bowl dredge fish in flour mixture then in egg wash then coat with popchips place in buttered baking dish (or spray with cooking spray) place baking dish in oven for 45 mins or until fish is done.

honorable mentions: check out some of  the other finger-licking recipes that fans entered for the popchips & big-papi’s kitchen cook-off…

baked fish tacos by matt stevens

popchips & big papi's kitchen cook-off

recipe ingredients & directions: 3/4 cup all-purpose flour, 1/2 teaspoon paprika, 2 eggs, lightly beaten 2 cups, crushed chili limón tortilla popchips, 1 pound flaky, mild, white fish, like rockfish, tilapia, or mahi mahi, patted dry and cut into wide approximately 1 1/2 by 3 inches flour tortillas, warmed limes, to garnish big papi’s kitchen mango salsa 1/2 avocado, peeled and sliced into strips preheat oven to 450 degrees f. line a sheet with aluminum foil and set aside. in a wide, shallow bowl or dish, whisk to combine the flour, paprika, and a liberal amount of kosher salt and freshly ground black pepper. in another wide dish, add the eggs. in a third dish, add the crushed tortilla popchips. place them side-by-side, with the flour dish first and the tortilla dish last, to create a fish breading station. taking one fish stick at a time, cover in flour, tap off excess; dip into the egg, shake off excess; and then cover in the tortillas, making sure to use your finger to press the panko bread crumbs onto the fish. place on the prepared baking sheet and continue the process of breading the rest of the fish. once all are prepared and placed on the baking sheet, bake in the preheated oven for 12-14 minutes, or until the tops are golden brown and the fish is flaky white on the inside. to assemble the fish tacos, take a warm flour tortilla, add a couple of the tortilla-crusted fish, top with a few good tablespoons of big papi’s mango salsa, and add as much, lime juice, and avocado slices to suit your tastes.

spicy chicken enchilada skillet by julia pandolfi, cook-off entrant 

popchips & big papi's kitchen cook-off

recipe ingredients & directions: 1 lb boneless chicken, cut into small bite-sized pieces 1 tbsp olive oil 2 tbsp dried minced onion flakes 1 tsp garlic powder 1 jar (12oz) enchilada sauce 1 can black beans, drained and rinsed 1/4 cup low-sodium chicken broth 1 cup big papi’s salsa 1/2 cup heavy cream 8 oz campanelle pasta (or penne) 1 cup pepper jack cheese, shredded 2 tbsp chopped fresh parsley or cilantro 1/2 cup ranch tortilla popchips, crumbled heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot. add chicken and cook until browned. (it doesn’t need to be completely cooked because it will continue to cook with the pasta) add onion flakes, garlic powder, enchilada sauce, big papi’s salsa, black beans, broth, cream, and pasta. bring to a boil. reduce heat to low and cover skillet. simmer for 15-20 minutes, until pasta is tender. remove skillet from heat. top with cheese and sprinkle with parsley or cilantro. broil until cheese is melted and bubbly. top with crumbled ranch flavored tortilla popchips.

crispy chicken strips by victoria drum, cook-off entrant 

popchips & big papi's kitchen cook-offrecipe ingredients & directions: 2 pounds skinless, boneless chicken breast halves – cut into strips 2 eggs, beaten 1/2 cup milk 1 package nacho cheese tortilla popchips, crushed 1 container of sour cream 1 cup big papi’s twice the spice salsa salt and pepper to taste preheat oven to 400 degrees f. mix egg beat and milk in a shallow dish or bowl; place crushed tortilla popchips in a separate shallow dish or bowl. dip chicken first in egg mixture, then in crushed tortilla popchips to coat. place coated chicken on an ungreased cookie sheet. bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes. while cooking, mix sour cream, big papi’s twice the spice salsa, and combine thoroughly. s&p to taste.

porcupine cheese burger by don yovicsin, cook-off entrant

popchips & big papi's kitchen cook-offrecipe ingredients & directions: freshly grind beef chuck and make 8 oz patties, aggressively season with kosher salt & fresh ground black pepper, cook on a hot grill to an internal temp of 130 (medium rare) while preparing a sauce pan of velveeta & rotel cheese dip (1 can rotel diced tomatoes & green chiles w/ 1 lb velveeta – heat 10 minutes & mix). dip the cooked burger completely into the cheese bath (hot tub!) and fully cloak the cooked patty and then sprinkle liberally all surfaces with crushed popchips. place the porcupine cheseburger patty on a buttered & toasted potato roll with a pickle chip or 2 and kapow!!!!! the coolest, cruchiest & cheesiest burger “evah” !!!

hungry for more? get popchips from your local big y foods, and get more delicious recipe ideas from popchips here.

big papi’s recipe challenge

big papi david ortizan all-star on the boston baseball field and in the kitchen, guest blogger david ortiz dishes his favorite chowder recipe, and invites fans to cook-off with big papi’s kitchen and popchips

what’s up, boston fans? big papi checking back in.  love the looks of the recipes already submitted using big papi’s kitchen and popchips! can’t wait to try them and meet the finalists behind them at our upcoming cook-off! (remember, you guys have until august 29 to enter your best recipe using big papi’s kitchen and popchips as ingredients, so get cooking!)

since nothing tastes better than a little friendly competition, i thought i’d add my own kick ass creation to the mix…

big papi's chicken corn chowderbig papi’s chicken corn chowder 


  • 1 tablespoon vegetable oil
  • 1 cup finely chopped yellow onion
  • 1 ½  teaspoons ground cumin
  • ½ pound red bliss or yukon gold potatoes, cut into 1-inch cubes
  • 2 cups corn kernels
  • 4 cups chicken broth
  • 3 cups chopped or shredded rotisserie chicken
  • 1 cup big papi’s kitchen original fresh salsa
  • 1 to 2 tablespoons lime juice
  • dash of kosher salt
  • 1 bag of nacho cheese tortilla popchips


  • heat the oven to 400ºf
  • in a large saucepan, heat the vegetable oil over medium.
  • add the 1 cup finely chopped onion, stir, until golden, for about 5 minutes.
  • add the cumin, stir, for another minute.
  • add the potatoes, corn & chicken broth.
  • bring to a boil & simmer for about 15 minutes until the potatoes are tender.
  • transfer 1½ cups of the mixture to a blender & blend until smooth.
  • place the mixture back to the saucepan.
  • add the chicken & salsa and cook until just heated through.
  • add salt & lime juice, to taste, & water to achieve a preferred consistency.
  • pour equally into 4 serving bowls.
  • garnish each portion with pieces of nacho cheese tortilla popchips (or use the chips for dipping).

think you can top this recipe? prove it! enter your best creation using big papi’s kitchen and popchips for a chance to cook-off live with me at the beautiful boston center for adult education (BCAE) in downtown boston next month! enter here.

grand prizes include an autographed big papi jersey, baseball, and a year’s supply of popchips. for the full scoop on the popchips and big papi’s kitchen cook-off, visit

popchips and big papi's kitchen cook-off

about big papi’s kitchen: growing up in the dominican republic, david ortiz was raised on the fresh, flavorful tastes of latin cuisine. in his new home of boston, david remains loyal to his latin roots, and the memories of his native dominican republic. upon a visit to a local hannaford, david sampled the sisters salsa brand and knew, with the taste as fresh and flavorful as the cuisine of his upbringing, that he wanted to create his own fresh salsa line. david went to his marketing team, and upon reaching out, found sisters salsa was as passionate about david ortiz as david was about their product.  a natural relationship began, and with the help of sisters salsa and a team of culinary experts, a new line of big papi’s kitchen was born.

del mar racetrack

popchips at del mar racetrackfor the third consecutive year, popchips is the official snack of the del mar racetrack – where the surf meets the turf!

del mar racetrack has been an american thoroughbred horse racing track at the del mar fairgrounds in the seaside city of del mar, california since 1937. for seven weeks in the summer, the del mar racetrack stables over 2,000 horses and entertains over 650,000 people.

this year, you can be sure to find your favorite flavor of popchips – available in over 50 concessions and two onsite del mar restaurants.  and if your sandwich needs a wingman, you’re in luck! a bag of popchips is being offered with every sandwich sold!

popchips at del mar racetrackthe best bet you can make?  visit any rite aid location in southern california for a free clubhouse ticket with the purchase of two, 3oz bags of popchips.  talk about the perfect trifecta!

horse racing not really your thing?  no problem. each friday, del mar hosts concerts from some of today’s hottest popstars; all free with your track ticket.  and if you’re rolling backstage access or vip, you can get lucky with complimentary popchips in these areas too.

for more information, follow @popchips on twitter or on facebook and don’t forget to head to any southern california rite aid location to visit for free.

never fried.  never baked.  always a safe bet.  think popped!

del mar group with popchips

popchips and big papi’s kitchen cook-off

an all-star on the boston baseball field and in the kitchen, david ortiz invites fans to cook-off with big papi’s kitchen and popchips!

popchips, big papi's kitchen and david ortiz's kitchen cook-offthe challenge: submit your best recipe using popchips and big papi’s kitchen products as key ingredients here.

the gear: get your popchips and big papi’s kitchen ingredients from your local big y foods or alltown market.

the fans: rally fans to vote for your poppin’ recipe up to once per day.  

the playoffs:  six (6) grand prize winners whose recipes receive the most votes will have the chance to participate in the “popchips & big papi’s kitchen cook-off” event in new england this fall, where they’ll meet, greet and eat with david ortiz himself as they compete to win his vote for the best recipe.

the champion-chip: grand prizes include an autographed big papi jersey, baseball, and a year’s supply of popchips.

for complete rules, regulations, prizes and more boring legal stuff, visit

popchips and big papi's kitchen cook-off with david ortizabout big papi’s kitchen: growing up in the dominican republic, david ortiz was raised on the fresh, flavorful tastes of latin cuisine. in his new home of boston, david remains loyal to his latin roots, and the memories of his native dominican republic. upon a visit to a local hannaford, david sampled the sisters salsa brand and knew, with the taste as fresh and flavorful as the cuisine of his upbringing, that he wanted to create his own fresh salsa line. david went to his marketing team, and upon reaching out, found sisters salsa was as passionate about david ortiz as david was about their product.  a natural relationship began, and with the help of sisters salsa and a team of culinary experts, a new line of big papi’s kitchen was born.

big papi's kitchen salsa