Recipes

Loaded Ranch Dip With Rippled Red Heirloom Potato Chips

From Michelle at The Whole Smiths comes this tantalizing recipe to pair with our latest variety, new this summer: Rippled Red Heirloom Potato Chips. Unlike any of our other potato chips (so far), these are grooved for easy dipping.

"Now that I have a healthy chip to snack on," said Michelle, "I realized it was time to come up with a healthy dip to go alongside it and pledge to never buy that other stuff again. What better flavor to go with than a traditional ranch? Everyone loves them some ranch!” (Photos by The Whole Smiths)

Loaded Ranch Dip

Prep: 5 min | Total: 5 min | Makes 4-6 servings

Ingredients

  • 1 cup homemade mayo (recipe)
  • 2 tablespoons fresh dill
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh chives
  • 2 cloves of garlic
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • 4 slices bacon cooked

 Directions

  1. Add cooked bacon to a food processor or high-powered blender and pulse for bacon "bits."
  2. In a tall mason jar combine mayo, dill, parsley, chives, garlic, onion powder, garlic powder and salt.
  3. Using a hand blender (or food processor), pulse until all ingredients are combined.
  4. Add bacon in and pulse one time to combine.
  5. Serve with your Jackson's Honest chips!

Bison Burger With Grilled Pineapple and Sriracha Aioli

From the good folks at Simply Nourished comes this recipe for a perfectly grilled bison burger topped with a sweet ring of pineapple and spicy Sriracha aioli. Serve, of course, with Jackson’s Honest Purple Heirloom Potato Chips, Jackson's Honest Sweet Potato Chips and a pickle spear.

"If you’re gonna have a burger," says Jessica Beacom of Simply Nourished, "go all out with this grilled bison burger and the best chips ever." (Photos by Simply Nourished)

Bison Burger with Grilled Pineapple and Sriracha Aioli

Prep:  10 min | Cook: 15 min | Total: 25 min | Makes 4 servings

Ingredients

For the Aioli:

  • ⅓ cup mayonnaise
  • 1 ½ teaspoons sriracha sauce

For the Burger:

  • 1 lb. ground bison (or grass-fed beef)
  • 2 garlic cloves, finely minced
  • ½ teaspoons  sea salt
  • ¼ teaspoons  freshly ground black pepper
  • 4 pineapple rings (fresh or canned)
  • 4 red onion rings
  • 4 dill pickle spears

Lettuce leaves or gluten-free buns for serving

Directions

  1. Preheat grill to high heat.
  2. Place ground bison in bowl with garlic, salt and pepper. Mix gently with your hands or a spoon to combine. Divide meat mixture into 4 pieces and shape into patties about ¼-inch thick
  3. When grill is hot, place burgers and over direct heat. Cook 4-5 minutes or until burger is browned and is grilled marked. Flip and continue cooking an additional 5-6 minutes (for medium well) or until desired degree of doneness.
  4. Place pineapple rings on grill over direct heat and cook similarly to burgers. Cooking time will depend on the thickness of the rings.
  5. Remove burgers and pineapple rings to a clean plate and allow to rest 5 minutes.
  6. While burgers are resting, combine mayonnaise and sriracha sauce in a small bowl and mix well.
  7. To serve burgers, top 4 gluten-free hamburger buns or lettuce wraps with each of the 4 burgers and pineapple rings. Top with red onion rings, lettuce (if using buns) and sriracha aioli.
  8. Serve with pickle spears and chips.

Bison Burger with Grilled Pineapple and Sriracha Aioli

 

Fried Avocado With Garlic Aioli

Grazed and Enthused is a whole foods website by Alaena Haber, who offers creative and flavorful dishes for food lovers and health seekers. "Avocado and Jackson's Honest Chips are two of my favorite foods," says Alaena, who has included both in this recipe.

Of Jackson's Honest Sweet Potato Chips, Alaena said: "They are my 'special treat,' my 'travel lifesaver' and my 'sanity keeper.' " The following recipe calls for 4 ounces of Sweet Potato Chips and coconut oil.

Jackson's Honest recipe: Fried Avocado with Garlic Aioli

Makes 6 wedges | Prep Time 20 minutes | Cook Time 4 minutes

4 ounces Jackson’s Honest Sweet Potato Chips

2 tablespoons arrowroot starch

1 egg, whisked

1 large ripe and firm Haas avocado

½ teaspoon sea salt

Freshly cracked black pepper, to taste

3 tablespoons coconut oil

  1. Blend the sweet potato chips in a food processor for 20 to 30 seconds until you achieve a finely crushed and moist crumble. Add arrowroot to the bowl and process until just combined. Transfer the breading to a small shallow plate.
  2. Pour the whisked egg onto a separate shallow plate.
  3. Slice the avocado in half and carefully remove the pit. Slice each half into three equal size wedges and gently remove the skin. Season avocado with sea salt and black pepper.
  4. Roll the avocado wedges in the egg wash until thoroughly coated and then roll in the breading mixture, using your fingers to firmly press it into all sides.
  5. Heat the coconut oil in a large skillet over medium heat. Fry avocado wedges on each side for 60 seconds until they turn a crisp, light golden brown. Carefully transfer to a serving dish lined with paper towels using tongs. Serve immediately with the garlic aioli.

Serving a crowd? This recipe can easily be tripled or quadrupled. Ensure you do not overcrowd the pan during the frying process by frying in batches. In between batches, scoop out any of the breading that has fallen off into the oil and add more oil to the skillet. The recipe for Garlic Aioli makes enough for five to seven batches of this recipe.

Garlic Aioli

½ cup full-fat coconut milk

3 to 4 cloves garlic, peeled

½ large Haas avocado, peeled and pitted

¼ cup extra-virgin olive oil or avocado oil

1 egg yolk

1 teaspoon lemon juice

¼ teaspoon fine sea salt

In a food processor, combine the coconut milk, garlic and avocado until pureed. Slow drizzle in the olive oil with the processor running until well combined. Now add the egg yolk, lemon juice and sea salt and blend until smooth and emulsified. Store in the refrigerator for up to 2 weeks.

 

For more goodness, visit the Jackson's Honest Recipe Page.