Pringles aren’t just chips – you can use in cooking in so many different ways. Around the holidays I shared with you Kringle-Spiced Pringles Cookies which are a yummy recipe that the kids will even enjoy helping with.
I have more recipes to share with you that my family and I tried. It’s just a nice twist on the usual and my kids thought it was pretty cool that I used chips. I like that you can usually get a good deal on these chips so it’s not really hurting my budget!
These are great finger foods for when you have company that are adult and kid friendly….
Chicken Pringlers
Crispy Fish Nuggets
Loaded Twice-Baked Taters Appetizers
We made the Chicken Pringlers a few times using different Pringles flavors. First we used the original pringles and they were a big blah, then we used the BBQ Pringles and they were much tastier but my little one didn’t like the flavor so she pealed off the outside. LOL Then we used the Cheddar Cheese Pringles and we LOVED them! They were full of flavor but the best part is they were ORANGE. What kid doesn’t like orange chicken??? Mine do!!
Here is the recipe if you’d like to try them..
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Chicken Pringlers
INGREDIENTS
- 2- 6.38-ounce cans of Pringles (BBQ, Honey Mustard, Xtreme Blastin Buffalo or any of your favorite Pringles flavors)
- 2 pounds of boneless chicken breast or chicken tenders, cut into 1 1/2” nuggets
- 2 cups of skim milk or buttermilk
DIRECTIONS
1. Preheat oven to 400°F with a rack in the middle.
2. Place nuggets in milk.
3. Puree the Pringles in a food processor, and pour into a large sealable plastic bag. Place two or three nuggets at a time in the bag and shake to coat.
4. Spray a cookie sheet with cooking spray, and place the well-coated nuggets in a single layer. Bake in the preheated oven for 20 minutes.
5. Remove and let stand, uncovered, 5 to 10 minutes to crisp.
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We haven’t made the Fish Nuggets yet but I do plan on it. My girls will eat fish sticks so this will be a much better option for them because I can use the fish I want. I don’t know if they will like the salt & vinegar which is what they suggest in the recipe so I may try a few different flavors.
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Crispy Fish Nuggets
INGREDIENTS
- 2- 6.38-ounce cans of Pringles Salt & Vinegar flavor
- 2 pounds cod fillets, cut into 1-inch cubes
- 2 cups of skim milk
DIRECTIONS
1. Place nuggets in milk.
2. Puree the Pringles in a food processor, and pour into a large sealable plastic bag. Place two or three nuggets at a time in the bag and shake to coat.
3. Spray a cookie sheet with cooking spray, and place the well-coated nuggets in a single layer. Bake in the preheated oven for 20 minutes.
4. Remove and let stand, uncovered, 5 to 10 minutes to crisp.
Loaded Twice-Baked Taters Appetizers
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I’m really excited to try the Twice-Baked Taters Appetizers and we are going to have some friends over soon and I plan on making these. They sound pretty simple and I think they will be a big hit. Of course I’ll serve them next to the fresh cut veggies! 😉
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Loaded Twice-Baked Taters Appetizers
INGREDIENTS
- 2 – 6.38-ounce cans of Pringles Loaded Baked Potato flavor
- 1 1/2 cup skim milk
- 1 egg
- 1 slice of cheese
- Dried chives for garnish
- Bacon bits for garnish, optional
DIRECTIONS
1. Preheat oven to 350°F.
2. Place one 6.38-ounce can of Pringles Loaded Baked Potato crisps in a food processor and puree until well crushed.
3. Add milk, egg and cheese slice into mixture and puree until well mixed.
4. Take Pringles from remaining can and place 48 crisps on a cookie sheet with the curve of the crisp and sides facing down.
5. With a very small spoon, place a rounded scoop onto each crisp and sprinkle with dried chives and bacon bits.
6. Bake in the oven for about 15 minutes. Remove and let cool for about 5 minutes before serving.
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Disclosure: I received some FREE Pringles for review. My opinions are 100% mine.
