Buffalo Chips Recipes

BUFFALO CHIPS

Steps:

• Blend butter, eggs, sugars and vanilla in a large mixing bowl.
• In another bowl mix together flour, baking powder, and baking soda; then blend these into the egg/sugar mixture.
• One at a time, add the oatmeal, cornflakes, nuts, coconut, and chips, stirring frequently to make sure all are blended.
• Chill in refrigerator for 2 hours.
• Preheat oven to 350 degrees.
• Drop by tablespoons onto ungreased cookie sheet.
• Bake for 10-12 minutes.

BUFFALO POTATO CHIPS

Steps:

• Pour the chips into a large mixing bowl and drizzle the hot sauce over top. Sprinkle in the blue cheese. Toss together until evenly coated and serve immediately.

BUFFALO CHICKEN DIP

Steps:

• Preheat the oven to 350 degrees F.
• In a (9-inch) deep-dish pie plate add the cream cheese and stir with a fork until smooth.
• Stir in the dressing, hot sauce and cheeses. Mix in the canned chicken and bake for 20 minutes or until the chicken mixture is hot and bubbling.
• Stir before serving with crackers, chips, and/or veggies.

BUFFALO RIGATONI PASTA CHIPS RECIPE BY TASTY

Steps:

• In a small bowl, stir together the cayenne, paprika, onion powder, garlic powder, and salt until well combined.
• In a medium bowl, toss the warm rigatoni with the buffalo sauce, butter, and half of the spice mixture until evenly coated.
• Preheat the air fryer to 390˚F (200°C) for 5 minutes.
• Add the pasta to the air fryer basket and cook for 8 minutes, tossing every 2-3 minutes and watching carefully to avoid burning, until the pasta is beginning to brown and crisp.
• In the same medium bowl, toss the pasta chips with the remaining spice mixture until well coated. Let the pasta cool slightly before serving, about 5 minutes. The pasta will continue to crisp as it cools.
• Serve the pasta chips with ranch dressing for dipping.
• Enjoy!

CRISPY BUFFALO POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 450°F.
• Place tortilla chips in the food processor and blend into a fine crumb mixture.
• Mix crumbs together with spices In a bowl. Stir and set aside.
• Slice your potatoes.
• Then coat slices in the tapioca flour, dip into almond milk, and then coat in the tortilla chips. Place on a sprayed or lined pan and bake for 30 minutes, flipping halfway through. Toss in the buffalo sauce after the potatoes have cooled for a few minutes.
• Serve warm.

BUFFALO CHIP COOKIES

Steps:

• Beat shortening and butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well.
• Add eggs, one at a time, beating after each addition.
• Add vanilla, mixing well.
• Combine flour, baking powder, and baking soda; gradually add oats and remaining ingredients.
• Stirring well after each addition.
• Drop dough by tablespoonfuls 2 inches apart, onto ungreased baking sheets.
• Bake at 350° for 10 minutes or until lightly browned.
• Remove cookies to wire racks to cool.
• Cookies may be frozen in airtight containers up to 3 months.

COCONUT BUFFALO CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix flour, cocoa powder, baking powder, and baking soda together in a bowl.
• Beat coconut oil, brown sugar, and white sugar together in a separate bowl until creamy and smooth. Beat eggs and vanilla extract into coconut oil mixture. Mix flour mixture into coconut oil mixture until just blended. Fold rolled oats, corn flakes, chocolate chips, shredded coconut, and raisins into the batter.
• Drop rounded tablespoonfuls of batter onto the prepared baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned and middles are cooked through, 10 to 12 minutes. Cool cookies on the pans for 10 minutes before removing to cool completely on a wire rack.