Anything Flaky Salt Can Do Crushed Potato Chips Can Do Better

In Cheap Tricks we’ll help you make the most out of everyday supermarket staples. Today, how to turn snack aisle staples into showstopping garnishes.

Get to the last step of a recipe and odds are you’ll be told to add a drizzle of oil or pinch of chile flakes or squeeze of lemon or sprinkle of salt. Far from decorative garnishes (lone parsley sprig, carved carrot), these are pretty and practical, like a linen jumpsuit. But lately, my favorite garnish is none of those things. It’s potato chips.

Or crackers, pretzels, and other salty-crunchy nibbles. Just sprinkle the snack, crushing it along the way, over any dish in need of extra pep. These processed ingredients do all the hard work, nailing the right amount of fat, salt, and crunch per bite. After all, they’ve been chemically engineered to be as delicious as possible, not to mention maintain their crispness for months.

Here’s a handful of success stories:

Potato Chips on Salad

Potato chips and green salad—be that tender lettuce with Dijon vinaigrette or iceberg under creamy dressing—are my new favorite duo. As with many discoveries (electricity, Penicillin), it first happened upon the woeful realization that I’d run out of Maldon. Pick a chip that gives slightly, like Lay’s or Ruffles, versus kettle-cooked. When crushed, the crumbs mimic delicate diamonds of flaky salt. And don’t stop with lettuce. Try salt-and-vinegar chips on brothy beans, or sour-cream-and-onion chips on fresh corn.

Tortilla Chips on Chili-Slash-Stew

Sturdy chips thrive in a hearty bowl of chili and other spiced, stew-y situations. Try yellow corn over a simple turkey chili or blue corn over this chicken chorizo number. Even Fritos over black bean soup. As is the case with potato chips, give yourself permission to go beyond the original flavor—Hint of Lime Tostitos are excellent, as are original and Cool Ranch Doritos.

Pretzels on Fish

Whether pan-fried, slow-roasted, or grilled, whether flaky white fish, buttery salmon, or firmer swordfish, these delicate fillets could use some crunch. Pretzels, of course, come in many shapes and sizes, from sourdough nuggets to thin twists. But after a good crush (depending on how firm they are, you may need to smash them under a smooth-bottom bowl), any style is welcome on fish. Think of it like a breadcrumb or nut crust you don’t need to measure and can’t mess up.

Corn Nuts on Vegetables

Corn nuts, or their larger cousin, Quicos, long to be sprinkled over tender vegetables. You can toss on smaller corn nuts whole, but Quicos can stand to be gently crushed. The salty, firm-textured kernels play nicely with roasted broccoli or sweet potatoes, as well as grilled carrots or summer squash.

Cheez-Its on Pasta

If you’re not putting toasted breadcrumbs on pasta, you’re missing out. Same rule applies to crunchies like Cheez-Its. Skip tomato-heavy sauces, which tend to overshadow the flavor of the crackers. The more minimal the sauce, the better to show off the Cheez-Its—think garlicky pantry pasta, or something creamy with bright green veg.