Sunchips Peppercorn Ranch Comeback: Delicious Recipes to Celebrate!
Okay, fellow snack enthusiasts, prepare yourselves for some seriously exciting news! The rumors are true, the whispers have been confirmed, the legends…reborn! That’s right, Sunchips Peppercorn Ranch are BACK! And we’re not just going to sit here and eat them straight from the bag (though, let’s be honest, that’s definitely happening too). We’re going to celebrate this momentous occasion with a deep dive into the delicious possibilities that these uniquely flavored chips offer in the culinary world. Get ready to elevate your snacking game with these creative and utterly irresistible Sunchips Peppercorn Ranch recipes!
Why Sunchips Peppercorn Ranch are Special
Before we jump into the recipes, let’s take a moment to appreciate what makes Sunchips Peppercorn Ranch so darn addictive. It’s not just the satisfying crunch or the slightly sweet, whole-grain goodness of the chip itself. It’s that perfect balance of savory ranch, a hint of peppery spice, and a subtle tang that keeps you coming back for more. They’re complex, they’re bold, and they’re incredibly versatile. It’s that unique flavor profile that allows them to shine in dishes far beyond just a simple snack.
Recipe 1: Sunchips Peppercorn Ranch Chicken Tenders
Forget boring breadcrumbs! This recipe uses crushed Sunchips Peppercorn Ranch to create a flavor-packed, crunchy coating for chicken tenders that will have everyone begging for seconds.
**Ingredients:**
* 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick strips
* 1 large bag (7 oz) Sunchips Peppercorn Ranch
* 1/2 cup all-purpose flour
* 2 large eggs, beaten
* 1/4 cup milk or buttermilk
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon paprika
* Salt and pepper to taste
* Cooking oil (for frying or baking)
**Instructions:**
1. **Prepare the Chicken:** Pat the chicken strips dry with paper towels. This helps the coating adhere better.
2. **Crush the Sunchips:** Pour the entire bag of Sunchips Peppercorn Ranch into a large zip-top bag. Seal the bag and crush the chips into fine crumbs using a rolling pin or your hands. Alternatively, you can use a food processor, but be careful not to over-process them into a powder. You want some texture.
3. **Set up the Breading Station:** Prepare three shallow dishes. In the first dish, place the all-purpose flour and season with salt, pepper, garlic powder, onion powder, and paprika. In the second dish, whisk together the beaten eggs and milk or buttermilk. In the third dish, place the crushed Sunchips.
4. **Bread the Chicken:** Dredge each chicken strip in the flour mixture, shaking off any excess. Dip the floured chicken into the egg mixture, making sure it’s fully coated. Finally, press the chicken into the crushed Sunchips, ensuring the crumbs adhere evenly to all sides.
5. **Cook the Chicken (Two Options):**
* **Frying:** Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat. Carefully place the breaded chicken strips into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken tenders from the skillet and place them on a wire rack lined with paper towels to drain excess oil.
* **Baking:** Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Place the breaded chicken strips on the prepared baking sheet, making sure they are not touching. Lightly spray the chicken with cooking oil. Bake for 15-20 minutes, or until golden brown and cooked through (internal temperature reaches 165°F). Flip the chicken tenders halfway through baking for even browning.
6. **Serve and Enjoy:** Serve the Sunchips Peppercorn Ranch chicken tenders immediately. They’re delicious on their own, dipped in your favorite ranch dressing, or used in salads and wraps.
**Tips and Variations:**
* For extra flavor, add a pinch of cayenne pepper or a dash of hot sauce to the flour mixture.
* If you’re short on time, you can use pre-cut chicken tenderloins instead of cutting chicken breasts into strips.
* To prevent the Sunchips coating from burning while baking, you can lightly tent the baking sheet with aluminum foil during the last few minutes of cooking.
* These chicken tenders are also great cold, making them perfect for lunchboxes or picnics.
Recipe 2: Sunchips Peppercorn Ranch Crusted Salmon
This unexpected combination of flavors creates a crispy, flavorful crust on succulent salmon fillets. The peppercorn ranch complements the richness of the salmon perfectly.
**Ingredients:**
* 4 (6-8 oz) salmon fillets, skin on or off
* 1 cup Sunchips Peppercorn Ranch, finely crushed
* 2 tablespoons olive oil
* 1 tablespoon Dijon mustard
* 1 tablespoon lemon juice
* 1 teaspoon dried dill
* Salt and pepper to taste
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 400°F (200°C).
2. **Prepare the Salmon:** Pat the salmon fillets dry with paper towels. This helps the crust adhere better. Season the salmon with salt and pepper.
3. **Crush the Sunchips:** Finely crush the Sunchips Peppercorn Ranch in a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. You want a very fine crumb for this recipe.
4. **Make the Crust Mixture:** In a small bowl, combine the crushed Sunchips, olive oil, Dijon mustard, lemon juice, and dried dill. Mix well to form a paste.
5. **Apply the Crust:** Spread the Sunchips mixture evenly over the top of each salmon fillet, pressing gently to ensure it adheres. You can also apply the crust to the sides of the salmon for even more flavor.
6. **Bake the Salmon:** Place the salmon fillets on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
7. **Serve and Enjoy:** Serve the Sunchips Peppercorn Ranch crusted salmon immediately. It pairs well with roasted vegetables, rice, or a fresh salad.
**Tips and Variations:**
* For a richer flavor, you can add a tablespoon of mayonnaise to the crust mixture.
* If you don’t have Dijon mustard, you can substitute it with yellow mustard or horseradish mustard.
* To prevent the salmon from sticking to the baking sheet, you can lightly grease the parchment paper with cooking oil.
* You can also grill the salmon instead of baking it. Grill over medium heat for about 5-7 minutes per side, or until cooked through.
Recipe 3: Sunchips Peppercorn Ranch Mac and Cheese Topping
Elevate your mac and cheese game with a crunchy, flavorful Sunchips topping. This adds a delightful textural contrast and a burst of peppercorn ranch flavor to your favorite comfort food.
**Ingredients:**
* Your favorite mac and cheese recipe (homemade or boxed)
* 1 cup Sunchips Peppercorn Ranch, coarsely crushed
* 2 tablespoons melted butter (optional)
**Instructions:**
1. **Prepare the Mac and Cheese:** Prepare your mac and cheese according to your recipe instructions. If using a boxed mix, follow the directions on the box.
2. **Crush the Sunchips:** Coarsely crush the Sunchips Peppercorn Ranch. You want some larger pieces for added crunch.
3. **Optional: Mix with Melted Butter:** If desired, mix the crushed Sunchips with the melted butter. This will help the topping brown and crisp up even more.
4. **Top the Mac and Cheese:** Sprinkle the crushed Sunchips (with or without butter) evenly over the top of the mac and cheese.
5. **Bake (Optional):** For an extra crispy topping, you can bake the mac and cheese in a preheated oven at 350°F (175°C) for 5-10 minutes, or until the topping is golden brown and slightly toasted. Be careful not to burn the chips.
6. **Serve and Enjoy:** Serve the Sunchips Peppercorn Ranch mac and cheese immediately. It’s a guaranteed crowd-pleaser!
**Tips and Variations:**
* For a spicier kick, add a pinch of red pepper flakes to the crushed Sunchips.
* You can also add other toppings to the mac and cheese, such as cooked bacon, chopped green onions, or shredded cheese.
* If you’re using a boxed mac and cheese mix, try adding a dollop of sour cream or cream cheese to the sauce for a richer flavor.
Recipe 4: Sunchips Peppercorn Ranch Salad Croutons
Ditch the store-bought croutons and make your own with crushed Sunchips! These add a unique flavor and satisfying crunch to any salad.
**Ingredients:**
* 2 cups Sunchips Peppercorn Ranch, coarsely crushed
* 2 tablespoons olive oil
* 1 teaspoon garlic powder
* 1/2 teaspoon dried oregano
* Salt and pepper to taste
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 350°F (175°C).
2. **Crush the Sunchips:** Coarsely crush the Sunchips Peppercorn Ranch. You want some larger pieces for a good crunch.
3. **Combine Ingredients:** In a medium bowl, combine the crushed Sunchips, olive oil, garlic powder, dried oregano, salt, and pepper. Toss to coat evenly.
4. **Bake the Croutons:** Spread the Sunchips mixture in a single layer on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until the croutons are lightly toasted and fragrant. Be careful not to burn them.
5. **Cool and Store:** Let the croutons cool completely on the baking sheet before storing them in an airtight container at room temperature. They will stay fresh for several days.
6. **Serve and Enjoy:** Sprinkle the Sunchips Peppercorn Ranch croutons on your favorite salads. They’re also great in soups!
**Tips and Variations:**
* For a more intense flavor, you can add a tablespoon of grated Parmesan cheese to the mixture.
* If you don’t have dried oregano, you can substitute it with dried basil or Italian seasoning.
* You can also make these croutons in a skillet. Heat the olive oil in a large skillet over medium heat. Add the crushed Sunchips and cook, stirring frequently, until lightly toasted. This method is faster but requires more attention to prevent burning.
Recipe 5: Sunchips Peppercorn Ranch Quesadillas
A quick and easy meal that’s perfect for lunch or a light dinner. The Sunchips add a surprising twist to the classic quesadilla.
**Ingredients:**
* 4 flour tortillas (8-10 inch)
* 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
* 1 cup Sunchips Peppercorn Ranch, coarsely crushed
* Optional: Cooked chicken, black beans, corn, salsa, sour cream
**Instructions:**
1. **Prepare the Tortillas:** Lay two tortillas on a flat surface.
2. **Layer the Ingredients:** Sprinkle half of the shredded cheese evenly over each tortilla. Then, sprinkle half of the crushed Sunchips over the cheese. If using additional fillings like cooked chicken, black beans, or corn, add them on top of the Sunchips.
3. **Top with Remaining Cheese:** Sprinkle the remaining shredded cheese over the fillings.
4. **Top with Second Tortilla:** Place the remaining tortillas on top of the cheese, pressing gently to seal.
5. **Cook the Quesadillas:** Heat a large skillet or griddle over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey. Flip carefully to avoid spilling the fillings.
6. **Cut and Serve:** Remove the quesadilla from the skillet and let it cool slightly before cutting it into wedges. Serve immediately with salsa, sour cream, or your favorite toppings.
**Tips and Variations:**
* For a spicier quesadilla, add a pinch of cayenne pepper to the shredded cheese or use a spicy cheese blend.
* You can also add other vegetables to the quesadilla, such as chopped bell peppers, onions, or mushrooms.
* If you don’t have a skillet or griddle, you can cook the quesadillas in a panini press.
Recipe 6: Sunchips Peppercorn Ranch Dip
Move over, French onion dip! This creamy, flavorful dip is perfect for serving with vegetables, crackers, or, of course, more Sunchips!
**Ingredients:**
* 1 (16 oz) container sour cream
* 1/2 cup mayonnaise
* 1 packet (1 oz) dry ranch dressing mix
* 1 cup Sunchips Peppercorn Ranch, finely crushed
* 1/4 cup chopped fresh chives or green onions
* Salt and pepper to taste
**Instructions:**
1. **Combine Ingredients:** In a medium bowl, combine the sour cream, mayonnaise, and dry ranch dressing mix. Mix well until smooth and creamy.
2. **Add Sunchips and Chives:** Stir in the finely crushed Sunchips Peppercorn Ranch and chopped chives or green onions. Mix well to incorporate.
3. **Season to Taste:** Season the dip with salt and pepper to taste. Remember that the ranch dressing mix already contains salt, so taste before adding more.
4. **Chill and Serve:** Cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to meld. Serve chilled with vegetables, crackers, or Sunchips.
**Tips and Variations:**
* For a lighter dip, you can use light sour cream or Greek yogurt instead of regular sour cream.
* If you don’t have fresh chives or green onions, you can substitute them with dried chives or onion powder.
* For a spicier dip, add a pinch of cayenne pepper or a dash of hot sauce.
Recipe 7: Sunchips Peppercorn Ranch Deviled Eggs
Give your deviled eggs a flavor upgrade with crushed Sunchips. This unexpected twist adds a crunchy texture and a burst of peppercorn ranch goodness.
**Ingredients:**
* 6 hard-boiled eggs, peeled
* 1/4 cup mayonnaise
* 2 tablespoons Dijon mustard
* 1/4 cup Sunchips Peppercorn Ranch, finely crushed
* 1 tablespoon chopped fresh chives or parsley
* Salt and pepper to taste
* Paprika, for garnish (optional)
**Instructions:**
1. **Prepare the Eggs:** Cut the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium bowl.
2. **Mash the Yolks:** Mash the egg yolks with a fork until smooth.
3. **Add Ingredients:** Add the mayonnaise, Dijon mustard, and crushed Sunchips Peppercorn Ranch to the mashed yolks. Mix well until combined.
4. **Season to Taste:** Season the mixture with salt and pepper to taste.
5. **Fill the Egg Whites:** Spoon or pipe the yolk mixture into the hollowed-out egg whites.
6. **Garnish and Serve:** Garnish the deviled eggs with chopped fresh chives or parsley and a sprinkle of paprika, if desired. Serve chilled.
**Tips and Variations:**
* For a smoother yolk mixture, you can use a food processor or blender.
* If you don’t have Dijon mustard, you can substitute it with yellow mustard or horseradish mustard.
* For a spicier kick, add a dash of hot sauce to the yolk mixture.
The Sunchips Peppercorn Ranch Renaissance
The return of Sunchips Peppercorn Ranch isn’t just a snack comeback; it’s a culinary opportunity. These recipes are just a starting point. Let your imagination run wild and experiment with incorporating these delicious chips into your favorite dishes. From appetizers to main courses to snacks, the possibilities are endless. Welcome back, Sunchips Peppercorn Ranch! We’ve missed you, and we’re ready to get cooking (and snacking!). So, grab a bag (or ten!), get creative in the kitchen, and share your own Sunchips Peppercorn Ranch creations with us. Happy cooking!