DIY Seasoned Potato Chips and a Michigan-Made Meal #SundaySupper
It’s no secret that the state of Michigan and especially the city of Detroit have fallen on hard times lately. That’s why I buy locally. If each family in the state started spending $10 per week of their grocery bill on Michigan products, we’d keep more than $37 million circulating in Michigan each week! Buying locally creates jobs, reduces use of fossil fuels and helps the environment.
I’ve been buying locally for years, gradually expanding the inventory of Michigan-made products in my fridge and pantry. Michigan is a GREAT state to buy locally – there are so many great products and farm-grown produce here to buy! Some of my favorites are Blis Bourbon Barrel Aged Maple Syrup, Germack nuts, Koeze Peanut Butter or Velvet Peanut Butter (depending on the occasion), Kellogg’s cereals, Hot Rod Bob’s Barbecue Sauce, Jiffy Mix, Eden Organic beans and grains, Pioneer Sugar, Detroit Spice Company spices, Schuler’s cheese, Guernsey dairy,Groeb Farms honey, Sanders ice cream and hot fudge, Dearborn ham, Garden Fresh Gourmet salsa and chips (made right here in Ferndale!), and anything from Zingerman’s or Cherry Republic. And of course I can’t forget about all of the great beers, wines and spirits from my state – Atwater, Bell’s, Founder’s, New Holland (whose restaurant and bourbon I’ve reviewed!) Chateau Grand Traverse, Chateau Chantal and Valentine Vodka (also from Ferndale!). See? I told you Michigan had a lot of stuff! And I could seriously keep going and going…but I’ll spare you.
Today’s #SundaySupper, hosted by T.R. over at No One Likes Crumbley Cookies, is all about farmers markets and local food, so I considered it the perfect opportunity to make an all Michigan-made dinner for myself! I had a Biercamp cheddar hot dog served in a bun baked fresh by the bakery at Holiday Market. I topped it with Cherry Republic Cherry Mustard and McClure’sSpicy Pickle Relish. I also munched on some Better Made Potato Chips and fresh Michigan cherries from The Produce Station. Then, I washed it all down with a Detroit classic – a FaygoRed Pop!
Where’s the recipe, you ask? Well, maybe it’s more of a method, but I seasoned the potato chips myself. Instead of buying barbecue flavored chips, I bought plain chips and whipped up a smoky barbecue-like spice mix for them myself! This has several benefits – 1.) it’s customizable, so you can use whatever spices you like, 2.) it’s fun, if you’re a dork like me, and 3.) you get to eat WARM potato chips right out of the oven – perfect for a party!
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon Colman’s mustard powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne
- 1 bag (10.5 ounces) plain potato chips
- Preheat oven to 350 degrees F. In small bowl, combine chili powder, paprika, mustard powder, cumin, garlic powder, onion powder and cayenne.
- Spread chips on baking sheet. Bake for 5 minutes or until warm. Immediately sprinkle and toss with spice mixture. Serve warm.
Don’t forget to check out all of the delicious Sunday Supper recipes:
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend GourmetSoups & Sides
Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
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