If I'm going to eat chips straight out of the bag, they need to have a little flavor, like salt & vinegar or Honey BBQ. Not wanting these to go to waste, I figured out another way to enjoy them.
First I opened the bag, let out the air, then held the bag closed and crushed the chips. Then I poured some Old Bay seasoning into the bag, closed it tightly, and shook until the potato-chip crumbs were spicy. This became a delicious, crispy coating for oven-baked chicken drumsticks.
Here's the recipe for POTATO-CHIP CHICKEN
10 large chicken drumsticks
3/4 cup milk
1 5-ounce bag unsalted potato chips, crushed
1 TBL Old Bay (or more to taste)
Cover a cookie sheet with foil and brush with olive oil. Preheat oven to 375.
Add Old Bay to the crushed potato chips. Close the bag tightly and shake until the crumbs and spice are well mixed. Pour into a shallow bowl (I used a pie plate).
Beat egg and milk together and pour into another shallow bowl.
Dip chicken drumsticks in egg mixture, then roll in chip crumbs until coated.
Place on prepared cookie sheet.
Bake 35 to 40 minutes.
You can use any spice you like with this, and you get to control the salt. This is also a good way to use up the broken chips in the bottom of the bag. (You can freeze the chips until you get enough to use for one batch of chicken.)