6 Ways to Use Chipoys Verde Chips

Chipoys Verde potato chips bring fresh green chile heat with hints of citrus and herbs. They’re bold but balanced and are ideal for adding brightness and crunch to creamy dips, garden-fresh salads, and roasted dishes. Whether you’re building a snack board or revamping a classic, Verde gives every bite an unexpected lift.

1. Avocado Verde Chip Toast

Avo toast with crunchy chips and lime for a quick, flavorful snack.

Ingredients:

• 1 ripe avocado

• Juice of 1/2 lime

• 1 slice sourdough or multigrain bread, toasted

• Salt and pepper to taste

• 1/4 cup crushed Chipoys Verde chips

• Optional: microgreens or pickled red onions for garnish

Instructions:

1. Smash the avocado with lime juice, salt, and pepper.

2. Spread the avocado mixture onto toasted bread.

3. Sprinkle crushed Verde chips on top.

4. Garnish with microgreens or pickled onions. Serve immediately.

2. Zesty Chicken Verde Wraps

A fresh, handheld wrap with salsa verde, crisp lettuce, and chip crunch.

Ingredients:

• 2 cooked chicken breasts, shredded

• 1/4 cup tomatillo salsa

• 4 large flour tortillas

• 1 cup shredded lettuce

• 1/2 cup crushed Chipoys Verde chips

• 1/4 cup sour cream or Greek yogurt

Instructions:

1. In a bowl, mix shredded chicken with tomatillo salsa.

2. Warm the tortillas and spread sour cream down the center of each.

3. Add lettuce, the chicken mixture, and a generous handful of crushed chips.

4. Roll up tightly and serve sliced in half.

3. Verde Chip-Crusted Zucchini Fries

Crispy baked zucchini with a bold, herbaceous crust.

Ingredients:

• 2 medium zucchini, cut into spears

• 1/3 cup flour

• 1/2 cup plant-based milk

• 1 1/2 cups finely crushed Chipoys Verde chips

• Cooking spray or olive oil

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. Set up a breading station: flour, milk, and crushed chips in separate bowls.

3. Dredge each zucchini spear in flour, dip in milk, and coat in chips.

4. Place on baking sheet and spray lightly with oil.

5. Bake 20–25 minutes until crispy and golden. Serve warm.

4. Green Goddess Nacho Salad

Greens meet guac and crunch in this chip-topped salad.

Ingredients:

• 4 cups mixed greens

• 1/2 avocado, sliced

• 1/2 cup grilled corn

• 1/4 cup chopped cucumber

• 1/4 cup crushed Chipoys Verde chips

• 3 tablespoons Green Goddess dressing

Instructions:

1. Toss greens, avocado, corn, and cucumber in a large bowl.

2. Drizzle with dressing and toss lightly.

3. Top with crushed chips just before serving.

5. Creamy Jalapeño Verde Dip

A cool, spicy dip perfect for chip dunking or taco topping.

Ingredients:

• 1/2 avocado

• 1/2 cup plain Greek yogurt

• 1 jalapeño (seeded)

• Juice of 1 lime

• 1 clove garlic

• Handful of cilantro

• Salt to taste

Instructions:

1. Blend all ingredients until smooth and creamy.

2. Adjust lime and salt to taste.

3. Serve chilled with whole Chipoys Verde chips for dipping.

6. Tangy Tomatillo Egg Tacos

A quick, savory breakfast with salsa verde and chip crunch.

Ingredients:

• 4 eggs

• 1/4 cup tomatillo salsa

• 4 small corn tortillas

• 1/2 avocado, sliced

• 1/4 cup crushed Chipoys Verde chips

• Optional: crumbled queso fresco

Instructions:

1. Scramble eggs in a pan and stir in tomatillo salsa just before finishing.

2. Warm tortillas and divide scrambled eggs among them.

3. Top with avocado, crushed chips, and queso if using.

4. Serve immediately for the best texture.