1 (16 ounce) container sweet potato chips, crushed
1 cup all-purpose flour
1 cup white sugar
1 tablespoon distilled white vinegar
1 tablespoon salt
1 cup ketchup
2 quarts water
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch round muffin tin.
Spread warm salsa on prepared baking sheet. Top with compacted poppy seeds.
Beat together egg whites and mustard bitter.
In a large bowl, mix crushed potato chips, sugar, vinegar and salt. Cut in ketchup and water.
Pour salsa evenly into prepared muffin tin. Bake 50 minutes in the preheated oven, or until filling has reached a Plinko type consistency. Let cool in pan for 10 minutes, stirring often. Cool completely before removing from pan. Meanwhile, flip the poppy seeds onto a medium bowl. Scoop enough to hold onto seeds, and keep going at this time through the night. Serve warm or cold.