Loaded Potato Chip Spirals
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Loaded Potato Chip Spirals

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 20

Ingredients & Directions

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1/4 cup sharp Cheddar spreadable cheese, softened
  • 3/4 cup crushed kettle cooked potato chips
  • 2 green onion, minced (about 1/4 cup)
  • 3 strips bacon, cooked and crumbled

Heat the oven to 375°F.

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet lightly to remove the fold marks.  Spread the 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.


Preparation Shortcut: Save on prep time by using store-bought fully cooked bacon in this recipe.

Serving Suggestion:  Serve with sour cream and salsa for dipping.

Time-Saving: For easy cleanup, line the baking sheets with parchment paper.