Place cucumber in a small bowl, sprinkle with salt and let sit 30 minutes.

Drain cucumber and set aside.

In a medium bowl, mash garlic and 1 teaspoon salt into a paste.

Add yogurt and mix until smooth.

Add the remaining cucumber, dill, mint and oil; stir until mixture is thick.

Refrigerate for an hour before serving.

In a large bowl, combine mayonnaise, onion, Parmesan cheese, garlic salt and Swiss cheese.

Move mixture into a deep baking dish.

Bake, uncovered, at 325° until golden brown, about 30 minutes.

Serve with Mikesell's Zesty Barbecue Potato Chips.

Combine the sour cream, mayonnaise, bacon, tomatoes and onions.

Refrigerate until serving.

Top with leftover bacon bits and onions. Serve with Mikesell's chips.

Slice the avocados in half, remove the pit and scoop into a mixing bowl.

Mash the avocado with a fork until desired smoothness.

Add the remaining ingredients and stir together.

Serve with Mikesell's Good 'n Hot Potato Chips.

Combine the sour cream, cream cheese and ranch dressing in a bowl and stir until smooth.

Stir in the cheddar cheese.

Lastly, add in the crumbled bacon and the green onions.

Top with extra green onions, bacon, and cheese and serve with Mikesell's Smoked Bacon Potato Chips

In a stand mixer, whip cream cheese, chili sauce, garlic powder, cumin, and onion salt until smooth.

Refrigerate dip in a covered container for 2 hours before serving with Mikesell's Potato Chips.

Mix cream cheese, green onions, dill, and cheddar cheese together until smooth. (electric mixer is best)

Place mixture on plastic wrap, cover and form into ball. Refrigerate for at least one hour.

Put pecans and Mikesell’s Groovy Chips on a plate. Remove Cheese Ball from plastic wrap and roll in pecans and crushed chips until well-coated.

Place on a platter with Mikesell’s snacks and serve.

Melt the butter in a sauce pan over medium heat. Whisk in the flour.

Remove the pan from the heat and whisk in 2 tablespoons of the milk until smooth. Then whisk in 2 more tablespoons. Add 1/4 cup of the milk and whisk that until smooth followed by the final 1/4 cup of milk.

Stir in the beer, dijon, garlic powder and cayenne. Return the pan to medium heat and stir until thick and bubbling, about 2-3 minutes. Remove from heat.

Add the cheese slowly while whisking to combine.

Preheat the oven to 350°F.

Add cream cheese, cheddar cheese, garlic and beer into a high speed blender. Blend until well combined and smooth.

Add cornstarch and blend again to incorporate.

Pour cheese mixture into a prepared 5-inch ramekin dish. Bake uncovered, 25-30 minutes, until bubbly. Serve hot, warm, or room temperature.

Mix cream cheese, sour cream, mayonnaise, ranch mix and garlic powder with a mixer on medium speed.

Fold in remaining ingredients.

Refrigerate for 1 hour before serving. Enjoy with any flavor of Mikesell's Potato Chips!

Preheat oven to 350 degrees.

Mix cream cheese, cheddar and mozzarella cheeses, and blend well.

Combine all other ingredients and mix well.

Bake for 15 minutes or until the top is golden.

Enjoy warm or chill before enjoying!

Preheat oven to 350 degrees.

In a large frying pan over medium-high heat, cook ground beef. Add the onion and cook for 4 minutes. Add tomato sauce, barbecue sauce, worcestershire sauce, and mustard, mix well. Add pickles and bring to boil. Reduce heat to low. Simmer, occasionally stirring, for 8 minutes or until thickened.

Place cream cheese in a bowl, mix until smooth. Add thousand island dressing. Stir until combined.

Cut the top of the loaf, leaving a thick outer crust, remove soft bread from the center.

Spoon 1/3 of the cream cheese mixture into the bread bowl, spreading to level. Top with 1 or 2 slices of cheese. Spread with 1/3 of the meat mixture on top of the cheese. Repeat to form one or two more layers. Finish with the remaining slice of cheese. Bake for 15-20 minutes or until hot and bubbling. Stand for 5 minutes.

Cook ground beef with taco seasoning.

Open a snack bag of chips and add taco meat top with desired cheese.

In the large bowl, combine the tomatoes, onions, cilantro, and hot sauce (optional), and mix well.

Scoop the mixture into the chip bag, top off with ranch dressing to taste, and enjoy.

Preheat the oven to 400°.

Beat eggs. Crush pretzels into pieces.

Dip chunks of chicken into the egg, dredge in flour, dip back into the eggs, and then coat in pretzel pieces.

Arrange pretzel coated chicken bites on parchment paper on a baking sheet.

Bake 8-10 minutes.

Mix chopped jalapeños, cream cheese, cheddar cheese, cooked and crumbled bacon, onions and salt in a large bowl.

Form into 1 to 1.5 inch balls. Place on a baking sheet with plenty of space in between, and chill for at least 30 minutes in the refrigerator.

After bites are chilled, whisk eggs in bowl, set aside. Crush chips and place in a seperate bowl.

Gently coat the chilled bites with the crushed crushs, pressing them in lightly. It doesn’t need to be covered completely.

Dip the coated bites in the whisked egg.

Go back to the crushed chips and and add a second coating, this time making sure it is completely covered.

Fry in oil on medium heat, about 8-10 minutes or until golden on all sides.

Place the bacon in a 10” skillet and cook over medium-low heat until crisp, about 7 minutes. Remove, chop, and set aside.

Add the shallot and garlic and sauté until fragrant, 1-2 minutes more. Place mix into a bowl and drain off any extra fat if needed.

In the meantime, add ½ cup pepper jack, cream cheese, parmesan, half and half, and the beer to a small pot and heat over medium low, stirring frequently, until a smooth sauce forms. Add additional half and half or beer if needed to thin.

Place the chips into the now-empty skillet. Top the chips with the jalapeños, the pepper jack and blue cheeses, bacon, and the cheese sauce. Cover with a lid or a sheet of foil, return the skillet to the stove over low heat until everything is heated through.

Garnish with the sliced green onions. Enjoy!

Preheat oven to 375°F

Line your baking sheet with parchment paper and set aside.

In the bowl of your stand mixer (fit with the paddle attachment), beat the butter and both sugars on medium speed for 2 minutes. Add in vanilla, eggs, baking soda and salt mixing until incorporated, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour, mixing until just combined.

Stir in the chocolate chunks and Mikesell's Potato Chips.

Using a medium cookie scoop (2 tablespoon) drop the dough onto the prepared baking sheet, spacing them well apart.

Bake the cookies for 9-11 minutes until the edges are golden, but the tops are still pale.

Allow the cookies to cool on the baking sheet for 5-7 minutes before transferring to a wire rack to cool completely.

Line a baking sheet with parchment paper. Set aside.

Chop whatever add-ins you want in your cookies. You’ll need 4 cups.

Combine peanut butter and chocolate chips in a microwave-safe bowl.

Microwave for one minute. Stir. Continue microwaving and stirring in 30-second intervals until chips are completely melted and smooth.

Add chopped add-ins. Stir to combine.

Scoop with a medium sized cookie scoop forming cookies.

Refrigerate for about 30 minutes.

Store in an airtight container in the refrigerator.

In a large microwave-safe bowl, melt white chocolate, in 20-second intervals, stirring after each, until totally smooth.

Stir in potato chips and pecans.

Drop by tablespoonfuls onto waxed paper-lined baking sheets.

Refrigerate until set.

Set aside 1 1/2 cups of Mikesell’s Mini Pretzel Twists and finely crush the other 1 1/2 cups.

Mix together butter, peanut butter, crushed pretzels and powdered sugar in a large bowl.

Line a baking pan with parchment paper and press peanut butter mixture onto the pan.

In a microwave, melt semi-sweet chocolate chips and coconut oil. Microwave 15 seconds at a time, stirring until smooth.

Spread melted chocolate over your peanut butter mixture on the baking pan.

Spread your reserved, 1 1/2 cups of Mikesell’s Pretzels over the top and refrigerate, covered for 1 hour.

After 1 hour, cut into bars and enjoy!

Chop chocolate in fine pieces and mix with shortening in a microwave safe bowl.

Microwave for 30 seconds intervals, stirring inbetween, until smooth.

Line cookie sheets with parchment paper.

Gently dip Mikesell's Groovy Potato Chips in the melted chocolate, using a spoon to gently cover the chips and transfer to the parchment paper.

Let coated chips harden for 1 hour until completely firm.

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder, and baking soda. Set aside.

Using a mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chips, white chocolate chips, potato chips and pretzels.

Form the cookie dough into balls, about 2 tablespoons of dough. Place a caramel piece in the center of the dough ball, making sure the cookie dough completely covers the caramel. Place on prepared baking sheet, about 2 inches apart.

Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.

Line a 9×9-inch baking dish with plastic wrap and spray liberally with a nonstick cooking spray.

In a medium-sized bowl, whisk a ½ cup of water and the gelatin.

While the gelatin is soaking, add a ¼ cup of water, corn syrup, and granulated sugar in a saucepan over medium. Bring the mixture to a boil and then let it boil for 1 minute.

Pour the hot sugar mixture into the gelatin mixture and beat on high speed for 12 minutes or until the mixture is fluffy. Add in the vanilla extract and beat until just combined.

Pour the fluffy marshmallow mixture into the prepared baking dish and use a greased spatula to smooth the top. Sprinkle crushed Mikesell’s Groovy Potato Chips on top.

Place a piece of greased plastic wrap on top of the marshmallow mixture and rest for at least 4 hours.

Preheat oven to 275°.

Place crushed potato chip/crackers mixture in a large mixing bowl. Add peanuts, brown sugar, and salt and combine. Add butter to evenly coat.

Using your hands, press firmly and evenly into bottom and up sides of the pie pan. Mixture will look and feel crumbly, but it will hold together when baked.

Bake crust until golden brown, 15 minutes. Let cool.

In a medium-sized bowl fold in the whipped topping and peanut butter. Once combined, add jelly, mix well.

Add on top of cooled crust. Top with Mikesell's potato chips.

Freeze at least 8 hours before serving.

Preheat the broiler. Heat the olive oil in an oven-proof skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, about 5 minutes.

Meanwhile, whisk the eggs in a large bowl until combined. Add 1/2 cup cheddar, the rosemary, potato chips (reserve a few for topping, if desired), and 1/4 teaspoon each salt and pepper and stir, breaking up the potato chips slightly until combined.

Pour the egg mixture into the skillet and cook, stirring, until the bottom begins to set, about 2 minutes. Sprinkle the top of the omelet with (the reserved chips, if using, and) the remaining 1/2 cup cheese. Broil until puffed and just set in the middle, about 2 minutes. Let cool slightly before serving.

Bring a pot of water to boil, and cook egg noodles for about 6 minutes. Drain. These will finish cooking in the oven.

Spray a 1-quart casserole dish with cooking spray.

Mix together soup, milk, tuna, peas, salt, and drained noodles.

Pour into casserole dish and top with Mikesell's Potato Chips.

Cook in a 350 degree F oven for 30 minutes.

Preheat the oven to 350°. Butter a shallow 1 1/2-quart gratin dish.

Heat the 2 tablespoons of butter in a saucepan over moderate heat. Add the flour and mustard and cook, stirring until smooth, about 1 minute. Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes. Add the cheese and stir until melted and completely smooth. Season the sauce with salt and pepper, and keep it warm over very low heat.

Meanwhile, in a medium pot of boiling well-salted water, cook the pasta until al dente and drain well. Add the pasta to the cheese sauce and stir to coat completely. Pour into the buttered gratin dish and top with the crumbled Mikesell's Potato Chips. Bake until bubbling and golden, about 30 minutes.

Mix all ingredients.

Form mixture into meatballs.

Pan fry until cooked thoroughly.

Assemble kebobs with your favorite burger toppings.

In a large bowl, combine the potatoes, 1/2 cup of potato chips, onion, butter, salt and pepper; toss to combine.

Transfer to a greased shallow 2-qt. baking dish.

Bake, uncovered, at 350ºF for 40-50 minutes or until potatoes are tender.

Remove from the oven and then mash potatoes with a potato masher or fork. Sprinkle with remaining potato chips. Enjoy!

Heat oven to 400°F. Coat 13 x 9-inch baking dish with 1 tablespoon butter. Cook pasta in large pot of boiling salted water, just until al dente, about 6 to 8 minutes. Remove pasta from water to strainer. Add broccoli, cauliflower and carrots to boiling water. Cook 3 to 5 minutes or until al dente. Drain well.

Melt 4 tablespoons butter in Dutch oven over medium heat. Add onions. Cook until softened. Stir in flour, salt and pepper. Add milk and mustard, stirring occasionally, as mixture bubbles and thickens. Stir in cheddar cheese and cream cheese until well combined. Remove from heat.

Add macaroni and vegetables. Stir to combine. Turn into prepared baking dish. Melt remaining 2 tablespoons of butter. Combine with crushed potato chips in small bowl. Sprinkle over casserole. Bake 24 to 26 minutes or until bubbly and beginning to brown.

Preheat oven to 375°F and prepare flax egg in a small dish.

In a large, deep skillet, sautee onion and garlic in 1/2 Tbsp olive oil over medium heat until soft and translucent - about 3 minutes. Set aside.

Add tempeh to food processor and pulse to break down. Then add sautéd garlic and onion remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable “dough.”

Mix all the ingredients together in a medium bowl. Form the meat mixture into thick patties.

Cook the patties on the grill until no longer pink in the middle. Serve with Mikesell’s Smoked Bacon potato chips.