Did you know that absolutely every meal of every day can include potato chips? You heard right! This book makes it possible. It turns humble potato chips into culinary works of art. This is the cookbook-let titled: Recipes That Pep-Up Meals with Wise Potato Chips. It was published in 1957 by the Wise Potato Chip Company that still operates now as it did then in Berwick, Pennsylvania.
It has an introduction by Dorothy Wise, Home Economist (I could not determine what, if any relation she was to the founder, Earl Wise Sr.) She wants us to remember that Wise Chips “pep-up” any meal and to “keep several packages on hand, always.”
Literally every recipe in this book, from Appetizers to Breads to Candies include a handful or two of Wise potato chips. And they sound pretty good.
It’s hardly surprising to me that a sinfully salty and greasy guilty pleasure snack could be morphed into other tasty, salty, greasy treats. However, I’d have to turn off my common sense-o-meter that says rolling a sandwich in crushed potato chips and frying it (Hot Crispy Cheese Snacks) is about as opposite of healthy, mindful eating as one could get.
Ditto Butterscotch Chip Pie with a cup of crushed potato chips mixed in. But man, don’t they sound good??
I am sharing the recipe for Vanilla Chip Caramels. I think these sound incredible. My common sense-o-meter will remain disabled until I get to try these! For more salty-sweet, chip treats check out these: Peanut Butter Potato Chip Fudge and Chocolate Lime Corn Chips!
Vanilla Chip Caramels
- This recipe is from the cookbook Recipes That Pep-Up Meals with Wise Potato Chips. The ingredients and directions are listed and formatted as they are in this charming, chippy little cookbook.
1 cup dark brown sugar
¾ cup light corn syrup
¼ teaspoon salt
1-½ cups light cream
1 teaspoon vanilla
1-⅓ cups crushed Wise Potato Chips
Combine sugar, corn syrup, salt, and ½ cup cream. Cook and stir over medium heat until a small amount of mixture forms a soft ball in cold water (234 degrees F.) Add ½ cup cream and boil again to 234 degrees F. stirring constantly. Add remaining ½ cup cream and boil until mixture forms a firm ball in cold water (240 degrees F.) stirring constantly. Remove from heat. Add vanilla and potato chips and mix quickly. Pour into a buttered 8-inch square pan. When cold, remove from pan and cut into ¾ inch squares. Wrap in wax paper or cellophane. Makes 1-¼ pounds.