Potato Chip Omelet
Route 11 Recipe Series
- one 2oz bag of Rt 11 Salt and Pepper Chips
- one 2oz bag of RT 11 Lightly Salted
- 8 eggs
- 1 medium sized onion
- 1/4 cup oil (preferably olive)
- a good squeeze of ½ Lemon
- 1 Tablespoon oregano
- couple of pinches of salt for seasoning
In a large bowl, crack the eggs and beat well. Add in the chips and mix until chips are well coated. Let sit for 30 minutes. Cut onion into 1/4" to 1/2" inch slices. Heat 9-10" skillet with 1/4 cup of oil, then turn down to medium low. Cook onions until sweet, tender and a little golden (about 20 minutes). Add the lemon juice and oregano. Using tongs or a slotted spoon to leave the oil in the pan, transfer onions to egg mixture. Mix well. You should have about 1-2 tablespoons of oil on the bottom of the pan left over. If you don't, add more oil to the pan. Return to medium heat. Let pan heat up to almost smoking. Add egg mixture. Give it a good couple scrambles, then pat it out with a spatula. As it cooks, use the spatula to keep the sides formed. Peek underneath to check for browning; stop when browned. Flip pan over onto a serving plate using one quick, confident motion. If the pan looks dry, add 1-2 Tablespoons oil. Then using the spatula, lay the omelet back in the pan. Finish cooking about 5 minutes, until the omelet is browned on the underside. Finish by sliding it onto a clean serving plate. Eat immediately.
Potato Chip Cookies
Route 11 Recipe Series
- 2 sticks of butter 8oz at Room Temperature
- ½ cup sugar
- 1 ¾ cups flour
- ¾ cup coarsely crushed lightly salted RT 11 Potato Chips
- 1 teaspoon vanilla extract
- ½ cup confectioners sugar for dusting
Preheat the oven to 350 degrees. In a large bowl using a stand mixer or electric hand mixer, beat the butter and sugar on medium high speed until light and fluffy (4-5 minutes). Scrape down the sides of the bowl with a spatula. Reduce speed to low and add the flour, crushed potato chips and vanilla, mixing well. Drop rounded tablespoons of batter, spaced about 2 inches apart, onto baking sheets. The cookies will spread slightly. Bake for 10 minutes, until the edges are barely brown. Cool on baking sheets. Transfer the cookies to wire racks after 5 minutes to cool completely. Sprinkle the confectioners sugar through a sieve or place it in a shallow bowl and coat the cooled cookies evenly to desired level of sweetness. Eat immediately or let sit a day or two for a more enhanced tea cookie experience.
The Route 11 Chips Jingle
By Rhodes Tavern Troubadours
Sometimes when you are writing songs, sudden inspiration strikes and a song just falls in your lap. That's exactly what happened when The Rhodes Tavern Troubadours were recording our debut album, On The Red Line, in 2002. During a break in the studio we were enjoying some barley pops and Route 11 Chips. Jack was snacking on a bag of his favorites - Barbeque, and Jake and Mark were knee deep in some Lightly Salted when the muse struck. "These are perfect!" "How can one little bag taste so big?" We quickly ran back into the studio, laid down a Johnny Cash train beat and let the chip testimonial pour out on to tape. The song wrote itself in ten minutes and ten years later we're still hooked on Route 11 chips.
-- Jake Flack, Rhodes Tavern Troubadours