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

chipping in: katy perry roars for local high school

it’s not everyday that an international popstar appears at a local high school to perform a private concert.  but that’s exactly what happened in lakewood, colorado today, when katy perry arrived (on her birthday) to reward the lakewood high school students for creating the winning gma music video for “roar” — her hit song from her incredible new album, prism.

katy perry performs at lakewood high school

the students of lakewood submitted their winning lip dub video, and got our attention by involving the entire school! we’re talking every club. every athletic team. the entire student body! the best part? they created all this awesomeness in just one take! we couldn’t believe it and neither could katy.  she was so impressed, that she named the lakewood tigers “the school with the loudest roar” and ultimately, the champions.

chipping in with lakewood high school students and katy perry

as if we didn’t like these kids enough already, the tigers are using this opportunity to give back to their community by raising funds for colorado’s flood relief.  and they are challenging every high school in america to do the same!  talk about popstar status!  to support this incredible cause, popchips donated 2,000 bags of katy’s kettle corn to lakewood high school.

lakewood high school students chip in with katy perry and popchips

is your high school up for the challenge?  let’s hear your roar.

halloween bites, frights and delights!

what’s better than snacking on popchips? snacking on popchips disguised as spooky spiders, snack bats, and vampire bites! here’s how to make this halloween deliciously creepy and tastefully crawly by scaring your friends and family into a fun feeding frenzy…

how to make halloween spider bites with popchips

popchips spider bites

overcome snack-naphobia with these tasty spider bites. 

you will need:

  • original popchips
  • peanut butter
  • licorice
  • candy eyeballs (or raisins)

 

ingredients to make popchips' spooky spider bites for halloween

directions:

take a chip and spread peanut butter on one side. cut the licorice into thin strips, one inch long. lay 6 licorice legs on top of the peanut butter, 3 on each side. take another chip, spread peanut butter on one side and lay the sticky side on top of the legs to create the body of the popchips spider! to add the eyes, dip two candy eyeballs (or raisins) in peanut butter and place towards the edge of one of the sides that doesn’t have legs. repeat until you have plenty of perfectly creepy snacks!

fun and easy steps to make popchips spiders for halloween

 

popchips snack bats

our halloween motto is “no tricks. just treats.” and these snack bats are the perfect way to sweeten up your spooky side, with half the fat and calories in frightfully fried chips.

popchips' halloween snack bats

you will need:

  • katy’s kettle corn popchips
  • large marshmallows
  • red frosting
  • candy eyeballs

sb materials

directions:

take a marshmallow and towards the top, cut two little slits on opposite sides. insert a corner of a chip in each slit until they stay in place. these are the bats wings. using your red frosting, make two little dots for the eyes on the front of the marshmallow and stick the candy eyeballs in place. repeat until your plate is covered in bats! beware: popchips snack bats are known to attract all sorts of devilish snackers.

how to make snack bats for halloween with popchips

 

popchips vampire bites

you don’t have to twi-hard to sink your teeth into these bloody (delicious) treats.

how to make vampire bites for halloween with popchips

you will need:

  • katy’s kettle corn popchips
  • white chocolate chips
  • red food coloring

ingredients for popchips vampire bites

directions:

melt the white chocolate chips in a bowl over a pot of boiling water or in the microwave. add red food coloring until you get a deep color like blood. dip one side of a chip into the melted chocolate and let it drip down the sides of the chip. place on a baking sheet lined with parchment paper to cool. invite over count snackula and enjoy.

how to make vampire bites for halloween with popchips

hungry for more? here’s more halloween fun to bring to the party!

pop quiz:  since we love halloween (and our fellow snackers) so much, we decided to put the fun back into snacking by making you an extra special treat – a spooky snack search! can you find all our tummy grumbling halloween words?

popchips' printable spooky word search

pop trivia: did you know? samhainophobia is “an irrational fear of halloween.” the only cure is a bag of popchips. (just kidding…but they help).

bite me. halloween treats. no tricks.

click here for more spooky halloween treats (no tricks)

you could win a trip to the premiere of “the hunger games: catching fire”

we know you’ve been craving it for so long.  well, the wait is finally over.  the hunger games: catching fire hits theatres november 22, and we teamed up with eOne to give canadians the opportunity to enter for a chance to win a trip to the premiere!

now through november 10, fans across canada can pop into their local london drugs, save-on foods, sobeys and loblaws, or over  to eOne’s facebook page, to enter for a chance to win one of our amazing prizes…

  1. you could win a trip for 2 to the hunger games: catching fire premiere in los angeles
  2. you could win a  private screening of the hunger games: catching fire for you and 20 friends!

popchips' hunger games catching fire giveaway

local canadian snackers can also enter for a chance to win a pair of tickets to popchips’ vancouver & toronto pre-screening events! just follow @popchipsCAN to find out how you can enter for a chance to win!

with all the flavour and half the fat of fried chips in popchips’ delicious potato, tortilla and kettle corn flavours, going to the movies has never tasted so good.  so be sure to pick up your favourite flavour of popchips at london drugs, save-on foods, sobeys and loblaws.

 

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.

5 guacamole recipes worth celebrating

all hail the mighty avocado…it’s national guacamole day!

to celebrate, here’s five of our favorite guacamole recipes to dip (even double dip!) our chips into…

1.  creamy organic guacamole by noshtopia 

5 guacamole recipes: creamy organic guacamole

2.  copy cat chipotle guacamole by keep calm and carry on

5 guacamole recipes: chipotle guacamole

3. spicy guacamole by beauty and a bite

5 guacamole recipes: spicy guacamole

4. skinny detox guacamole by quickiechick

5.  avocado spinach egg salad (aka guacamole gone wild) by we are not martha

5 guacamole recipes: avocado spinach egg salad

hungry for more? click here for more guacamole recipes to dip into!

popchips' blog