🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
8 to 10
ServingsMedium
By Jayne Cohen
Published 2008
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.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement
No reviews for this recipe