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Loaded Potato Chip Spirals


From Kara Kimbrough

Half of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed

1/4 cup Cheddar cheese spread, softened

3/4 cup crushed kettle cooked potato chips (any flavor)

2 green onions, minced (about 1/4 cup)

3 strips bacon, cooked and crumbled (I usually add a couple more slices)



Heat the oven to 375 degrees F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet lightly to remove fold marks. Spread cheese on the pastry sheet to within 1/2-inch of the edge. Sprinkle with the crushed chips, green onions and bacon.


Starting at a short side, roll up like a jelly roll. Place the pastry, seam-side down, onto a baking sheet. Refrigerate for 15 minutes or until the pastry is firm.



Cut the pastry crosswise into 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes. Serve with sour cream and salsa for dipping.

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