Thanks to Green Giant™ Veggie Snack Chips for sponsoring this post.
I’ve never been much of a chip person. I like the crunch they bring to a boring sandwich or salad lunch, but they just aren’t something I crave when the munchies hit (that’s what ice cream is for). But when I do snag up a bag to pair with my boring-ol-sandwich, there is one piece of criteria that I must abide by. They have to be thick, crunchy, and preferably barbecue flavored. None of that thin, crumbly, bland madness is going to fly around here.
So when I opened the box that Green Giant sent me of their new Roasted Veggie Garden Ranch Tortilla and Multigrain Sweet Potato Barbecue chips to try out, I was a bit skeptical. The ranch flavor I thought I could handle, but the sweet potato ones were going to be a stretch. I’m not a big fan of sweet potatoes as it is, so I was expecting to try one and then attempt to pawn them off on my siblings. I busted open the bag of Garden Ranch first, and OMG, so good. I jumped up from my stationary-laptop-position (typical), broke down my brothers door, interrupted his game, and forced him to try them.
Whenever I’m back home, I always make my siblings “review” what I made because I can guarantee they will give me their raw, brutal opinions (prime example right here). It was two thumbs up for the Garden Ranch from him, so I shut the door, and proceeded to
polish off the whole bag in one day get back to work.
Next up was the Multigrain Sweet Potato Barbecue. I waited until I moved into my new place to try this bag, so it’s safe to say that during my few grocery-less days after moving in, this bag “vanished”, as well (new apartments should come with stocked pantries). The texture was something I had to get used to, but the flavor is delicious. They are a mix of sweet barbecue chips, with an added kick of spicy goodness. I managed to eat both of the bags they sent me to review before even getting a chance to photograph them. Major fail. Luckily, I found them at my local HyVee (on sale!), so I bought a few more bags and all was right in the world again.
Growing up, we always made barbecue chip chicken using plain, generic barbecue chips. It was simple to make, and beat frozen nuggets by a long shot. So I figured, why not attempt to make a similar version using these spicy barbecue chips? If you’ve never had “chip-chicken” before, you must try it. After cutting the chicken breast into strips, you simply dip them in a scrambled up egg, and coat them with a chip & breadcrumb mixture. Easy-peezy.
Sweet Potato Barbecue Chip Chicken
A easy & kid-friendly way to serve chicken strips. After cutting the chicken breast into strips, you simply dip them in a scrambled up egg, and coat them with a chip & breadcrumb mixture.
- 1 lb. boneless chicken breast cut into strips
- 2 eggs
- 1 cup Green Giant Multigrain Sweet Potato Barbecue Chips crushed
- 1 cup Italian bread crumbs
Preheat the oven to 400 degrees.
Line a 9x13 pan with foil, and set aside.
In a small bowl, lightly beat eggs until yolk & whites are combined.
In a separate medium sized bowl, combine the crushed barbecue chips with the Italian breadcrumbs. Set the two bowls next to each other.
One at a time, dip the chicken strips into the egg, followed by coating each strip in the chip/crumb mixture (the egg allows the crumbs to stick). Lightly place each strip onto the prepared foil pan, being sure not to let them touch.
Bake for 15 to 20 minutes, or until no pink remains in chicken.
Serve with barbecue or ranch dipping sauce, or place on salad for an added crunch.
As I start to get back into a routine of meal-planning, these chips are definitely on my grocery list. Whether they are by themselves, or used to spice up a salad, they are slowly becoming one of my favorite crunchy snacks (besides kettle corn, of course). If you have given these chips a try, I’d love to hear what your favorite flavor is (I’ve only tried the barbeque & ranch so far).
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.