Every once in awhile, when asked to review a product, I’m a little baffled why the have made the offer. After all, as fantastic as barbecue and grilling is, not everything works on a smoker or grill. When I got the email asking if I’d like to try the Hawaiian Snacks brand Mango Habanero Kettle Style potato chips I was a little hesitant to accept. Certainly potato chips are a huge part of backyard grilling, but I didn’t want to just start reviewing potato chips. After making sure the company didn’t have a problem with me re-purposing their chips I decided to take this as a challenge.
The big challenge, come to find out, was actually keeping the chips around to actually cook a dish. The first bag I opened as soon as they arrived because I wanted to taste them. They were so good, so flavorful I decided I should give them a try with a sandwich. That pretty much took care of half the bag. The rest of the chips were sealed up and placed in the pantry to await whatever dish I came up with.
After giving it a weeks thought I decided to encrust salmon with some combination of the Mango Habanero Kettle chips and other ingredients. There was just one problem. The remaining half back of chips appeared to have disappeared from the panty.
When we remodeled out kitchen a few years ago I build a 4 foot by 14 foot walk in pantry. There are three walls with floor to ceiling shelves. I have two shelves where I keep my “review” stuff. Everyone knows that what ever goes on those shelves is not to be eaten. It seems when I put the kettle chips in the pantry I neglected to put them on the correct shelf. Needless to say they gotten eaten…by someone.
The chips themselves have a great flavor. The sweetness and flavor of the mango is the first thing you taste. The heat doesn’t show up for a couple of seconds. As a matter of fact you’ll probably have the second chip already in your mouth before your tongue starts to feel the heat. If you’ve read any of my hot sauce reviews you know I like hot just not so hot that my toes curl. A good forehead sweat is fine, just don’t make me cry. These chips have the perfect level of heat, just enough for me.
I received some wonderful Wild Alaska Salmon that I wanted to give a try. This was, without a doubt, the best piece of salmon I’ve ever gotten to cook. (There will be more coming soon, during Salmon Week, on Wild Alaska Salmon)
Because the chips are kettle styles they are extra crunchy and I figured they would hold up well on the grill and maintain some crunch, even after I ground them into a find powder in the food processor. I added a little bread crumbs to cut the heat a little for the wimpier members of the family. Finally I drizzled a little olive oil into the mixture and added a little Todd’s Crabby Dirt to the mixture.
All and all this was a successful dish. The salmon got a great complimentary flavor from the mango but the “salmon” flavor was not overpowered by the heat from the habanero.
- ½ cup finely ground Hawaiian Brand Mango Habanero Kettle Chips
- ¼ cup finely ground plain bread crumbs
- 1 teaspoon Todd's Crabby Dirt
- 2 tablespoons olive oil
- If using planks for grilling, soak the planks for at least two hours.
- Pre-heat grill to high heat
- Combine ground chips and bread crumbs in food processor. Pulse a couple of time to combine.
- Add Todd's Crabby Dirt and pulse a couple more times
- Drizzle olive oil into mixture and pulse to combine
- Spread crumb mixture onto each salmon fillet and cook on the grill or 350 degree oven until done.