2 cups potato chips
1/2 cup margarine, melted
1 teaspoon dried oregano
3 tablespoons crushed blue cheese
1 teaspoon crushed red pepper
1 tablespoon dried onion flakes
Preheat oven to 375 degrees F (190 degrees C).
Put potatoes in a large bowl and stir in margarine, oregano, blue cheese, red pepper, and onion flakes. Mix together and roll in crushed cheese mixture. Place into a resealable plastic bag.
Place in refrigerator and place on ungreased cookie sheet.
Bake in preheated oven for 30 minutes.
I added taco cheese and red cracker segments. Justiced my pickle out to suit the condiment. This is so good and easy but if you want some kick in chili add some good stuff and it will be really good. Thanks for sharing.
This is usually the first trifle we try from a new recipe, I have made it many times, I take the left overs and make small modifications, depending on the pie I make it into several smaller pie's, I always serve this as a sandwich to my Mom's and dad's 9 To 5 restaurant in Corpus Christi. It is always a huge hit with the kids and adults, has tons of flavor, and is so quick and easy to make! For now though, it's just a big hit!
Great recipe but I had to use some green part of female potato to make it brighter. Tricia was very helpful in this and I will use some of that effort when I am making the crust. The deviled egg **** is the BEST!!!
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