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Avocado Oil
Chili Queso Party Potatoes | Gluten Free & More Magazine
See the full recipe here.
Chili Queso Party Potatoes
(Gluten-free, Egg-free, Nut-free, Soy-free, Refined Sugar-free, Vegetarian)
Serves 12
Avocado oil spray
1 (30-ounce) bag frozen shredded hash brown potatoes, thawed
2 cups sour cream
1 (10.5-ounce) can gluten-free cream of mushroom soup
2 (4-ounce) cans diced green chiles
1 teaspoon Kosher or fine sea salt
½ teaspoon freshly ground black pepper
1-pound white American cheese, cut into ½-inch cubes
1 cup shredded cheddar cheese, divided
2 teaspoons hot sauce
1 (5-ounce) bag Jackson’s Spicy Jalapeno Sweet Potato Chips, crushed
Optional Garnishes: Sliced jalapenos, Sliced green onions, Cilantro
Preheat oven to 375°f. Lightly spray 9x13-inch baking dish.
Combine hash browns, sour cream, cream of chicken soup, green chiles, salt, pepper, and American cheese, half the cedar cheese, and hot sauce in a large bowl. Pour into the prepared baking pan. Top with remaining cheddar cheese. Bake in the preheated oven until bubbly and golden brown around the edges, 30 - 40 minutes. Add the Jackson’s Spicy Jalapeno Sweet Potato Chips and bake for another 5 minutes. Let stand 5 to 10 minutes and garnish as desired.
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Avocado Oil
Sweet Potato Sheppard’s Pie | Gluten Free & More Magazine
Recipe provided by Gluten Free & More Magazine. See the full recipe here.
If you’re craving comfort food that feels both hearty and wholesome, this sweet potato shepherd’s pie is the perfect dish to add to your rotation. It takes everything you love about the classic — savory filling, creamy topping, and warm, cozy flavors — and gives it a nourishing twist with naturally sweet, velvety mashed sweet potatoes.
Sweet Potato Sheppard’s Pie (Gluten-free, Grain-free, Egg-free, Nut-free, Soy-free, Optionally Dairy-free)
Serves 6
Kosher or fine sea salt
2 ½ pounds sweet potatoes, peeled and cut into small cubes
Freshly ground black pepper
¼ cup unsalted butter or dairy-free butter
½ cup milk of choice
Avocado oil spray
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 ½ pound lean ground beef
1 tablespoon tomato paste
1 cup peeled and diced carrots
¼ cup gluten-free beef broth
1 cup frozen peas
(5-ounce) bag Jackson’s Sweet Potato Chips, any flavor
Bring a large pot of salted water to a boil. Add the sweet potatoes and boil for about 15 minutes or until very tender. Drain and return to the hot pot and let steam for a few minutes off the heat to remove excess moisture. Add 1 teaspoon salt, ½ teaspoon pepper, and butter, and mash with a potato masher or hand mixer until smooth. Add the milk and whip or mash well. Set aside.
Preheat oven to 375° F. Spray a 9 by 13-inch baking dish with avocado oil.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes or until translucent. Add the garlic and Italian seasoning and cook for another 30 seconds. Add the ground beef, season with salt and pepper, and cook, breaking it up, until no longer pink, 7-8 minutes. Drain off any excess fat. Add the tomato paste and cook for another 1-2 minutes. Stir in the carrots and beef broth and simmer for 2-4 minutes or until the beef is fully cooked and the liquid reduces. Stir in the peas and cook for another 1 -2 minutes. Taste and adjust with more salt and pepper if needed. Transfer to the prepared baking dish and spread the mashed sweet potatoes over the top evenly.
Bake for 15 minutes. Add the chips and return to the oven for about 3 minutes. Let cool for 5 minutes before serving.
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Recipe
Gluten-Free Ranch Chicken Sandwiches | Gluten Free & More Magazine
Recipe provided by Gluten Free & More Magazine. See the full recipe here.
If you’re craving a crispy, satisfying chicken sandwich without the gluten, these Ranch Chicken Sandwiches are about to become your new go-to. Coated in crunchy ranch-seasoned chips and air-fried to perfection, this recipe delivers big flavor with minimal effort.
Layered on soft gluten-free ciabatta buns and topped with creamy sauce, tangy slaw, and pickled red onions, every bite is a perfect balance of crunch, creaminess, and zesty brightness.
Ranch Chicken Sandwiches
(Gluten-free, Nut-free, Soy-free, Refined Sugar-free, optionally Dairy-free, Egg-free)
Makes 4
4 boneless, skinless chicken thighs
2 cups Jackson's Farmhouse Ranch Sweet Potato Chips, crushed
½ cup gluten-free all-purpose flour
1 large egg
2 tablespoons milk (dairy-free if needed)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Avocado oil spray
4 gluten-free ciabatta buns
½ cup mayonnaise (or egg-free alternative)
1 tablespoon Dijon mustard
1 teaspoon honey
Coleslaw
Pickled red onions
Pat the chicken thighs dry and trim any excess fat. Cut into slider-sized portions if needed.
Place the gluten-free flour in one shallow bowl with garlic powder, onion powder, smoked paprika, salt, and pepper. In a second bowl, whisk together eggs and milk.In a third bowl, place the crushed ranch potato chips.
Dredge each piece of chicken in the flour, then dip into the egg mixture, and finally press into the crushed sweet potato chips, coating well on all sides.
Preheat your air fryer to 375°F.
Lightly spray the basket with avocado oil and arrange the chicken in a single layer (work in batches if needed). Spray the tops lightly with oil.
Air fry for 8-10 minutes, flipping halfway through, until golden brown and cooked through (internal temperature should reach 165°F).
In a small bowl, mix mayonnaise, Dijon mustard, and honey. Adjust seasoning to taste.
Lightly toast the gluten-free ciabatta buns if desired.
Spread the sauce on both sides of each bun. Add crispy chicken, coleslaw, and pickled red onions. Top with the bun and gently press.
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Recipe
Carolina BBQ Chip Nachos | Tim Clowers
Recipe by Tim Clowers. See it here.
Carolina BBQ Chip Nachos! This is what you should make for gameday so entice all your friends that your home is the place to be. BBQ Chip Nachos using @jacksonsnacks Carolina BBQ Potato Chips are a must have.
Ingredients:
1 - 5oz Bag of Jackson’s Carolina BBQ Chips
1.5 Cups of Chicken (I used a rotisserie chicken)
12 oz Canned Pinto Beans, drained
3/4 Cup BBQ Sauce
2 tsp Cajun Seasoning
1/4 Cup Onion (I used a sweet onion)
2 Medium Tomatoes
1 Cup Cheddar Cheese, shredded
Sour Cream for topping
Green Onion for topping
Cilantro for topping
Instructions:
Preheat oven to a broil.
Toss the shredded chicken in 1/2 Cup of BBQ Sauce. Set aside.
In a separate bowl, toss drained pinto beans with Cajun seasoning. Lightly mash the beans with a spoon. (Can also choose not to mash them at all)
In an oiled 10-inch skillet, layer chips evenly on the bottom. Then, layer in this order: BBQ Chicken, beans, 1/2 the tomatoes, onion, drizzle of remaining BBQ Sauce, and top with cheese.
Place in the oven for 5 minutes or until everything is warm and cheese is melted.
Top with green onion, cilantro and remaining tomatoes. Optional - Serve with sour cream and extra BBQ Sauce.
Want more Tim Clowers recipes?
Find more recipes by Tim Clowers here. Get more inspiration by following @cookwithtim on Instagram.
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Recipe
French Onion Dip | Tim Clowers
Recipe by Tim Clowers. Watch this recipe in action here.
It's a crowd favorite and so easy to make ahead of time. Better served cold, we make this ahead of events and then set in the fridge until guests arrive. We used to make huge batches of this for our catering business and people went crazy for it. In this recipe I'll show you how easily it's made, what to serve with your French Onion Dip along with some tips and frequently asked questions.
Ingredients:
Butter
Sour Cream
Red Onion
Garlic Powder
Jackson's Kettle Chips for serving
Instructions:
Dice onions
In a skillet on medium heat, melt the stick of butter. Then add in onions and reduce the heat to medium-low.
Caramelize onions by stirring occasionally in the skillet and cooking for 35-40 minutes. I stired about every 5-7 minutes to make sure nothing burderned.
Remo onions from heat and stir in sour cream and garlic powder. Place micture in a bowl, cover and refirgerate for at least 2 hours.
French Onion Dip made easy serving it up with some Jackson's Potato Chips for the perfect Tailgate or Holiday Gathering.
Want more Tim Clowers recipes?
Find more recipes by Tim Clowers here. Get more inspiration by following @cookwithtim on Instagram.
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Avocado Oil
Spanish Omelette with Potato Chips | Tim Clowers
Recipe by Tim Clowers. Watch this recipe in action here.
This Spanish Omelette with Potato Chips is a fun crunchy twist on a classic Tortilla Espanola (also known as Tortilla da Patatas)! This version swaps out sliced potatoes for crispy Jackson's potato chips, making it even easier and ready in no time.
These omelettes can be enjoyed at breakfast, lunch, dinner or even served as a tapas appetizer. I've been on the hunt for easy gluten-free breakfasts, so when I came across these Jackson's Potato Chips I knew they'd work perfectly in this recipe. The best part...you can flavor your omelette based on the flavor chips you use! Anything some Habanero Nacho to Cheddar and Sour Cream, they've got it covered.
Watch this recipe come to life.
Want more Tim Clowers recipes?
Find more recipes by Tim Clowers here. Get more inspiration by following @cookwithtim on Instagram.
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Everyday SuperHero
Crispy Jalapeno Cheddar Frittata | Tim Clowers
Recipe by Tim Clowers, see the full recipe here.
Ingredients:
12 Eggs, scrambled
1 Cup Heavy Cream
1.5 tsp Salt
1.5 tsp Pepper
2 Jalapeños, veins and seeds removed
1/3 Cup Red Onion, diced
6 oz Cheddar Cheese, shredded
2 Tbsp Olive Oil
5 oz Jackson’s Jalapeño Chips
2 Scallions, use greens for topping
14 oz Pico de Gallo, topping
Instructions:
Preheat oven to 375°F.
Prep Work: Remove seeds and veins from jalapeños. Dice jalapeños and red onion. Slice scallions. Crush chips in a gallon bag.
In a cast iron skillet, heat up olive oil and sauté jalapeño and red onion.
Scramble eggs in a large bowl. Then add in heavy cream, salt, pepper, shredded cheese. Once veggies are sautéed, add egg mixture into the skillet and lightly stir. Move the skillet into the oven uncovered.
After it’s cooked for 10 minutes, add crushed chips on top of the frittata. Cook for another 10 minutes and then allow it to cool before serving with scallions and Pico de Gallo.
Want more Tim Clowers recipes?
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Educational
Chicken and Sweet Potato Chip Casserole Recipe | Tim Clowers
Recipe by Tim Clowers, see the full recipe here.
This chicken and sweet potato chip casserole is a comfort dish with a guilt free healthy side! The chicken is crusted in potato chips placed over rice to deliver all the textures and the ease you crave for a busy weeknight meal.
My nephew had a brilliant idea to make a 'healthier' casserole with some sweet potato chips we had on hand. We then took it a step further to make it Gluten Free by swapping out the Cream of Chicken for Heavy Cream. Both casseroles turned out amazing! Our kids typically ask for the Cheeseburger Casserole or Southern Chicken Casserole, but we may have found a new favorite with this one!
What is Dredging
Dredging is the process that gives your meat a crisp well-adhered crust. It's a standard breading procedure. To get your breading to stick to your meat, it's important you follow the steps in order.
PAT MEAT DRY. You want to make sure your raw chicken is patted dry with a paper towel before coating it in the flour.
SEASONING FLOUR. Before dunking the chicken in the flour, mix seasonings in to further flavor your chicken. Think of the flour as the "glue" for the egg wash.
EGG WASH. Dunk floured chicken into the egg but don't let it sit and soak in the bowl. Just coat it and remove it.
FINAL COATING. Lastly, place the chicken in a bowl of your crust topping. Here, we just crushed up sweet potato chips from Jackson's. Press the coating onto the chicken to make sure it's completely coated.
Ingredients
1 Lb Chicken Breasts sliced thin
5 Oz Bag of Sweet Potato Chips
1¼ Cup Rice Flour
5 Eggs
4 Cups Cooked Rice
10 Oz Birds Eye Mixed Vegetables
10.5 Oz Cream of Chicken Condensed Soup or heavy cream for gluten free
1 Cup Cheddar Cheese shredded
1½ teaspoon Garlic Powder
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Paprika
Instructions
Prepping and Dredging Chicken
Mix together seasonings. Mix half the seasoning into a bowl of 1 ¼ Cup of Rice Flour.
Scramble eggs in a second bowl. Finely crush up potato chips in a ziplock bag and then place into a third bowl.
Pat chicken dry and then coat with rice flour.
Dunk floured chicken into egg bowl and coat completely. Don't let the chicken breasts sit in the egg wash.
Coat chicken in the crushed potato chips. Firmly press the crumbs onto the chicken.
Air fry the chicken breasts for 12 minutes on 350°F. Flip half way. Preheat oven to 350°F for baking later.
Building the Casserole
Season the cooked rice with the remaining seasoning. Mix in the bag of vegetables and cream of chicken into the rice.
Start the build the casserole by placing the rice mixture on the bottom of a baking dish and pressing it down with a spatula. Top the rice with ½ of the shredded cheddar cheese.
Once chicken is cooked, slice it and place onto the cheese layer in the baking dish. Top with remaining cheese and bake at 350°F for 30 minutes.
Want more Tim Clowers recipes?
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Everyday SuperHero
Salt & Vinegar Potato Chip Crusted Cod | Gluten Free & More Magazine
Recipe provided by Gluten Free & More Magazine. See the full recipe here.
If you’re looking for a dinner that’s both fun and flavorful, this Salt & Vinegar Potato Chip Crusted Cod and Tartar Sauce is going to be your new favorite weeknight win. It combines tender, flaky cod with the tangy crunch of Jackson’s Kettle Cooked Sea Salt & Vinegar Potato Chips for a dish that’s as easy to make as it is impressive to serve. It is reminiscent of fish and chips with malt vinegar (which we can’t have because of the gluten).
And with a homemade tartar sauce that comes together in minutes, you’re getting a restaurant-worthy meal without ever leaving your kitchen.
Ingredients
¾ cup mayonnaise, divided
2 tablespoons finely diced dill pickle
1 tablespoon capers, drained and chopped
1 tablespoon lemon juice
1 teaspoon coarse-grained mustard
Kosher or fine sea salt
Freshly ground black pepper
1 (5-ounce) bag Jackson’s Kettle Cooked Sea Salt & Vinegar Potato Chips
4 (6 ounce) cod filets
Lemon wedges, for serving
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment or a silicon baking mat.
Prepare the tartar sauce by combining ½ cup mayonnaise with the pickles, capers, lemon juice, mustard, a small pinch salt, and pepper in a small bowl. Cover and refrigerate until serving.
Coarsely crush the potato chips and place in a shallow bowl or plate.
Pat the fish dry, brush all over with the remaining mayonnaise, and coat with the crushed potato chips, firmly pressing the chips into the fish. Place on prepared baking sheet and bake for 12 – 15 minutes or until the fish flakes easily.
Serve with tartar sauce and lemon wedges.
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Recipe
Hedgehog Cheese Ball with Super Veggie Straws | Tim Clowers
Recipe by Tim Clowers, see it here.
Get ready to be the SUPER star of your next gathering with this adorable hedgehog cheese ball that's as fun to make as it is to devour! This creamy, dreamy cheese blend gets its spiky personality from Jackson's Super Veggie Straws™—the perfect dipping vessel that brings serious crunch factor to every bite. Made with heroic ingredients and cooked in real avocado oil, our Super Veggie Straws don't just look the part, they deliver that satisfyingly snappy texture that makes this hedgehog absolutely irresistible. Zero compromise on flavor, maximum points for cuteness!
Ingredients
1/2 Cup Blue Cheese, crumbled
8 Oz Cream Cheese
1/2 Cup Cheddar Cheese
1 Cup Fuji Apple, peeled and diced
1/2 Tsp Salt
1 Tsp Lemon Zest
1 Tbsp Shallot, diced
5 Dates, diced
1 Tbsp Buttermilk
Jackson's Super Veggie Straws™
Instructions
In a mixing bowl, mix together all the ingredients.
Form into a cheese ball.
Roll up in plastic wrap and chill for 1 hr before serving.
Decor Tip: Make a hedgehog with veggie straws and dates for the eyes and nose.
This little guy proves that better-for-you snacking doesn't mean sacrificing the fun! Our Super Veggie Straws bring that impossibly light crunch and dip-worthy texture that transforms an ordinary cheese ball into something extraordinary. Whether you're hosting a party or just treating yourself to an elevated snack moment, this hedgehog delivers serious flavor satisfaction with every perfectly dippable bite. Time to hero your snacking game—your taste buds (and your guests) will thank you!
Want more Tim Clowers recipes?
Find more recipes by Tim Clowers here. Get more inspiration by following @cookitwithtim on Instagram.
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Recipe
Air Fryer Sweet Potato Fritters Recipe | Gluten Free & More Magazine
Recipe provided by Gluten Free & More Magazine. See the full recipe here.
If you’ve been searching for a crispy, flavorful snack that also checks all the allergy-friendly boxes, these Gluten-Free Air Fryer Sweet Potato Fritters are the answer. Whether you’re cooking up a quick lunch, prepping a make-ahead snack, or serving something unique at brunch, these fritters are a game changer. They’re loaded with real ingredients, come together easily, and deliver crunch without deep-frying—what’s not to love?
Because they’re cooked in the air fryer, you can enjoy all that golden crispiness with far less oil. Plus, they’re naturally gluten-free and can easily be made vegan. And with a surprise ingredient—crushed Jackson’s Sweet Potato Chips—these fritters pack serious flavor and texture in every bite.
Why You’ll Love This Recipe
Naturally gluten-free and dairy-free with vegan and grain-free options
Crispy without the fryer: All the crunch, none of the mess
Customizable: Use any flavor of sweet potato chips and swap spices to suit your mood
Meal prep-friendly: Make a batch ahead of time and reheat when hunger hits
Perfect for dipping: Serve with sour cream, yogurt, fresh herbs, or hot sauce
What You Will Need
Before you get started, make sure you have the following ingredients:
Sweet potatoes
Jackson’s Sweet Potato Chips (we love the Carolina BBQ flavor)
Eggs or flax eggs
Green onions
Gluten-free all-purpose flour (or almond/oat flour)
Garlic powder, cumin, smoked paprika
Salt and pepper
Olive oil or avocado oil spray
And, of course, your air fryer!
Tips and Variations
Go vegan: Swap the eggs for flax eggs (just mix flaxseed meal with water and let sit for 5 minutes).
Adjust the texture: If the mixture feels too wet, add more crushed chips or a touch more flour. If it’s too dry, add a splash of water or oil.
Change the flavor: Try different chip varieties—think sea salt, spicy jalapeño, or even unsalted for a milder version.
Serve it your way: These fritters are amazing on their own, but even better with dips. Think herby yogurt, dairy-free sour cream, or your favorite hot sauce.
Frequently Asked Questions
Can I make these ahead of time?Yes! You can cook the fritters, cool them completely, and store them in the fridge. Reheat in the air fryer or oven to get them crispy again.
What’s the best flour to use?Gluten-free all-purpose flour works great, but almond or oat flour gives an extra nutty flavor and added nutrition.
Are these freezer-friendly?Absolutely. Freeze after cooking, then reheat directly from frozen in the air fryer for a quick snack or side.
These Gluten-Free Air Fryer Sweet Potato Fritters are proof that allergy-friendly food can be crave-worthy and fun. Easy to make, endlessly customizable, and ready in under 30 minutes, this recipe will quickly become a favorite in your weekly rotation. So grab a bag of Kackson’s Sweet Potato Chips, fire up the air fryer, and get snacking!
Ingredients
2 large sweet potatoes, peeled or unpeeled
1 (5-ounce) bag finely crushed Jackson’s Sweet Potato Chips (any flavor, but we used Carolina BBQ)
2 large eggs, (or flax egg for vegan) * see note 1
2 green onions, finely chopped
2 tablespoons all-purpose gluten-free flour or almond or oat flour
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt & pepper to taste
Olive oil or avocado oil spray
Instructions
Grate the sweet potato using a box grater or food processor. Use a clean kitchen towel or paper towels to squeeze out as much moisture as possible.
In a mixing bowl, combine the grated sweet potato, crushed chips, eggs (or flax eggs), green onion, flour, and seasonings. Mix until fully combined.
Form the mixture into 12 small patties, about ½ inch thick.
Preheat the air fryer to 375°F. Lightly grease the basket and the tops of the cakes with olive or avocado oil spray. Air fry for 10–12 minutes, flipping halfway, until golden brown and crispy on the edges.
Great with sour cream, dairy-free yogurt, fresh herbs such as dill, or a drizzle of hot sauce.
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Avocado Oil
Salmon & Sweet Potato Cakes with Lemon Aioli | Gluten Free & More Magazine
Recipe provided by Gluten Free & More Magazine. See the full recipe here.
If you’re looking for a quick, flavorful, and allergy-friendly dinner that doesn’t skimp on texture or taste, these Salmon & Sweet Potato Cakes with Lemon Aioli are your next go-to. Made with pantry staples like canned salmon and a creative twist using Jackson’s Spicy Jalapeño Sweet Potato Chips, these crispy little patties are perfect for busy weeknights—or even as a fun weekend brunch.
One of the best parts? They’re naturally gluten-free, grain-free, nut-free, soy-free, and can be made egg-free too. Plus, if you prefer less oil or want to skip the stovetop, they can be made in the air fryer for a healthier, hands-off alternative!
Why You’ll Love This Recipe
Flavor-forward: The bold seasoning of Old Bay, fresh lemon zest, and spicy sweet potato chips brings serious personality to each bite.
Perfect texture: Crispy outside, creamy inside—what more could you ask for?
Allergy-conscious: Gluten-free, optionally egg-free, and made with clean, wholesome ingredients.
Fast and fuss-free: From pantry to plate in under 30 minutes.
Flexible cooking options: Pan-fried or air-fried—your choice!
What You Will Need
Here’s everything you need to make these crave-worthy salmon cakes:
Canned wild pink salmon (drained and flaked)
Jackson’s Spicy Jalapeño Sweet Potato Chips (finely crushed)
Ricotta cheese
Old Bay seasoning
Lemon zest
Olive oil & unsalted butter (for pan-frying)
Mayonnaise or egg-free mayo
Chives
Lemon juice
Kosher or fine sea salt & black pepper
Tips and Variations
Air fryer method: Brush patties lightly with olive oil, place in a single layer in the air fryer basket, and cook at 390°F for 8–10 minutes, flipping halfway through until golden and heated through.
Make it egg-free: Use egg-free mayo in both the aioli and the cakes if needed.
Switch up the seasoning: Don’t have Old Bay? Use a blend of paprika, celery salt, and black pepper for a similar effect.
Use other chip flavors: Try Jackson’s Sea Salt or Carolina BBQ chips for a different spin.
Batch and freeze: Make a double batch and freeze uncooked patties. Cook straight from frozen for a quick meal.
Frequently Asked Questions
Can I use fresh salmon instead of canned?Yes! Cooked and flaked fresh salmon works great—just make sure it’s well-drained and broken up thoroughly.
What’s a good ricotta substitute?You can use dairy-free ricotta or even cottage cheese for a creamy texture.
Can I make the patties ahead of time?Absolutely. Prep the patties up to a day ahead and refrigerate until ready to cook.
How spicy are these cakes?The heat level is mild to moderate, depending on the chips. For a milder option, use Sea Salt sweet potato chips.
Ingredients
2 (6-ounce) cans wild pink salmon, drained
1 cup finely crushed Jackson’s Spicy Jalapeño Sweet Potato Chips, (from ½ 5-ounce bag)
1 cup ricotta cheese
1 tablespoon Old Bay seasoning
Finely grated zest of 1 lemon, divided
1 tablespoon olive oil
2 tablespoons unsalted butter
½ cup mayonnaise or egg-free mayonnaise
2 tablespoons finely chopped chives
1 tablespoon lemon juice
½ teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
Instructions
Put the salmon in a mixing bowl and break it up well. Add the finely crushed chips, ricotta cheese, Old Bay seasoning, and half the lemon zest. Mix very well. Form into eight equal-sized patties.
Place olive oil and butter in a large non-stick skillet and heat over medium-high heat. Once the butter has melted and starts to sizzle, add four of the patties and cook undisturbed for 2 – 3 minutes or until the bottoms are nicely browned. Carefully flip over and cook for another 2 – 3 minutes. Repeat with the remaining patties.
Combine the mayonnaise with the remaining lemon zest, chives, lemon juice, salt, and pepper. Serve with the salmon patties.
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