It feels like I’ve been training my whole life to make your game-time snacking dreams come true, and I think with this recipe I can hang up my cleats for good. I mean, pickles and crushed chips and chipotle ranch in one recipe gets me like a lifetime of extra points, am I right? You get to bake the pickle chips! They’re easy! And the dip is a ranchy smoky dream you will be repurposing for your next-day salad, I promise you.
1 (1-ounce) packet Hidden Valley Ranch Buttermilk Ranch dressing mix
1 cup buttermilk, shaken
1 cup mayonnaise
1 tablespoon sauce from a can of chipotle en adobo (reserve the chipotles for another time)
1 (24-ounce) ounce jar sliced dill sandwich or chip pickles, drained
1 cup all-purpose flour
3 eggs, beaten
1 (8-ounce) bag Lays potato chips, crushed into small pieces (about 1½ cups crushed)
Pinch kosher salt and freshly ground black pepper
Let your blender do the heavy lifting here.
A nacho by any other name is still as great.
Amazing wings, and not a buffalo in sight.