Jalapeño Kettle Chip Potato Cakes - Beach Edition
Paris Klees
Beach Edition: seafood-focused meals made with the limited ingredients you have while on vacation.
My husband and I were at the beach with a bunch of random leftovers that didn’t quite make a full meal. One of those leftovers? Mashed potatoes. So, of course, we thought: potato cakes!
But... we didn’t have any flour.
I swear I didn't even garden before having this idea. I was looking for another option and then I saw them: jalapeño kettle chips.
Ever since I saw Sydney on The Bear throw potato chips on top of an omelette, I haven't been able to stop thinking about it. The unexpected crunch and salty kick on a beautifully fluffy omelette? Genius! So when flour wasn't an option and those spicy chips were the only thing in the pantry, I knew this was my moment.
Jalapeño Kettle Chip Potato Cakes - Beach Edition
Yield: 6 Servings | Prep Time: 10 mins
Cook Time: 15 mins | Total Time: 25 mins
Regardless of your allergies or dietary restrictions, we're committed to helping you enjoy our recipes. This recipe is already gluten-free and dairy-free, and we’ve also included a low FODMAP variation.
One Dish, 2 Allergy-Friendly Ways
GLUTEN FREE - DAIRY FREE RECIPE
Potato Cake Ingredients:
- 4 cups mashed potatoes (dairy free and gluten free)
- 2 eggs
- 1 cup smashed gluten free jalapeño kettle chips
- I’ve only made this once so far, but I’ll definitely be trying it with more chips next time. Feel free to add to your heart’s content, but you may need more eggs.
- dairy free sour cream as an optional topping
- 1 - 2 tbsp avocado oil
GLUTEN FREE - DAIRY FREE - LOW FODMAP RECIPE
Potato Cake Ingredients:
- 4 cups mashed potatoes (dairy free and gluten free)
- 2 eggs
- 1 cup smashed gluten free classic potato or kettle chips
- I’ve only made this once so far, but I’ll definitely be trying it with more chips next time. Feel free to add to your heart’s content, but you may need more eggs.
- dairy free sour cream as an optional topping
- 1 - 2 tbsp avocado oil
INSTRUCTIONS:
Potato Cake Instructions:
- Put a few handfuls of chips in a zip-top bag and crush them with your hands or a rolling pin.
- Pour the crushed chips into a 1-cup measuring cup, adding more as needed until full.
- In a large bowl, combine mashed potatoes, eggs, and crushed kettle chips. Mix until fully incorporated, but do not overmix.
- Using a spoon or ice cream scoop, portion the mixture into your hand and form into patties. Tip: You can shape all the patties at once and place them on a parchment-lined tray, or you can make them one by one as you cook.
- Heat a skillet over medium heat with a drizzle of avocado oil. Place a patty or two in the pan, depending on the size of the skillet.
- Let cook for 3-5 minutes per side, until golden brown and crispy.
- Transfer finished cakes to a cooling rack or a plate lined with paper towels to drain.
Putting the Recipe Together:
- Place 2 potato cakes on a plate and top with sour cream or any other garnish you want! If you can have them, I would imagine green onions would be great on this.
- Enjoy!
We hope you enjoy this recipe as much as we do. Comment below what you paired this dish with.
