8 to 10Servings
By Jayne Cohen
It practically defines crackle, tastes deeply of earthy spuds, is richly flavored with salt and oil: what could make a better crust for a kugel than the potato chip? Simply crush the chips with your hands and sprinkle lavishly over the oniony potato batter before baking.
The best-quality kosher-for-Passover chips I’ve found are plain, so I like to stir in some prepare toppings during the rest of the year from your favorite purchased flavored chips.