Cheddar chips in a dessert crumble?! This is just one of many bizarre but addictive creations from Chicago-based chef Stephanie Izard, who has teamed up with Lay's Wavy to find the most intriguing ways to add chips to recipes. While we'll have to wait until June 8 for the complete list of recipes, we can make this amazing chippy crumble now. The buttery, crunchy morsels almost taste like apple pie, and the cheddar cheese offers an unexpected savory note to the mix. Stephanie likes munching on the crumble solo or adding it to ice cream or even a morning bowl of yogurt. We can't wait to try it in an actual apple crumble this Fall . . .
A delicious and versatile sweet and salty crumble that tastes great on top of pancakes, yogurt, ice cream, or even baked as a streusel on top of your favorite muffins. It's also delicious on its own!
- 2/3 cup Lay's Wavy Cheddar flavored potato chips, made into crumbs
2/3 cup all-purpose flour
1 1/4 cups Quaker oats
1/3 cup light brown sugar
Pinch of cinnamon
Pinch of salt
1/4 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter
- Combine all ingredients in the bowl of a stand mixer and mix until everything comes together (you may also use your hands if you don't want to use a mixer).
- Spread the mixture out onto a cookie sheet and bake at 325°F for about 10 minutes. The crumble should be dry and golden. Chill slightly before using.
- North American
- Approximately 3 1/2 cups of crumble