Got leftover chips? This leftover chips schnitzel is an easy baked dinner recipe that uses your pantry surplus!
If your Purim was anything like mine, I imagine your pantry might suddenly be the proud owner of a whole bunch of bags of chips of assorted flavors and types.
I hate to remind you this, but pesach is coming up in a few weeks and I’m going to guess that you’re looking for ways to use up said snack bags in a way that won’t leave kids munching and leaving crumbs everywhere for the next few weeks.
Don’t worry friends. I’ve got you covered. Enter: Leftover Chips Schnitzel. That’s right. You’re all familiar with my pretzel chicken recipe, but this version uses any and every kind of chips and snacks you’ve got left over.
Hot sauce potato chips? Dump ‘em in. Enchilada chips? Yes, add those too. Dipsy doodles? Honey wheat pretzels? Onion rings? Honey BBQ chips? Check, check, check and check! Whatever you’ve got goes in a bowl. Have a little fun smashing it into little bits (it’s a good source of stress relief too, don’t ask me how I know.)
This chicken has a ton of flavor from the assortment of chips, and another burst of flavor from the inside with the addition of sesame teriyaki sauce. And even though it’s baked, not fried, it’s super super crispy and delicious!
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FAQ about Leftover Chips Schnitzel
Scroll past the FAQ to get to the recipe.
Can I use all one kind of chips instead of an assortment?
Absolutely! The combined chips gives a nice assortment of flavors to the schnitzel, but using one flavor will work well too, just make sure it’s a flavor you like!
Can I fry this instead of baking it?
You can, but there’s definitely no need to! Make sure when frying it to fry at the right temperature so the chicken gets cooked all the way through without burning on the outside.
Can I air fry this instead of baking it?
Yes you sure can! If you’ve got an air fryer, you can cook it in there instead of the oven.
Spray both sides well with Pam or oil spray, then air fry at 400 for about 18-20 minutes, until cooked through.
Can I freeze this recipe?
This recipe is best enjoyed freshly baked. If need be, you can bread it and freeze it fresh, then bake it before serving.
You can also freeze baked schnitzel but it may not be as crispy after defrosting.
Can I make this gluten free?
Sure! The two ingredients you’ll need to watch out for are the chips themselves and the sesame teriyaki sauce.
For the chips, just ensure you use only gluten free chips, such as potato chips, corn chips and gluten free pretzels.
If you can’t find a gluten free sesame teriyaki sauce, you can use a different sauce, such as barbecue sauce, instead.
How can I make this for shabbos lunch?
This works well for shabbos lunch! You can serve it on its own, on a meat and chicken board, or even cubed up inside a salad.
To retain crispness, I recommend reheating this schnitzel in a single layer, uncovered.
The schnitzel is okay at room temperature but definitely better warmed up!
How do I reheat this recipe?
For best results and to retain crispness, I recommend warming this chicken up the way it was baked: in a single layer, uncovered.
Do not hear this (or any other crispy item!) up covered or it will get soggy and steamy!
What can I use instead of sesame teriyaki sauce?
Sesame teriyaki sauce is the perfect combination of sweet, salty and savory and really complements this recipe. If you don’t have it, you can use another sauce that you enjoy, such as barbecue sauce, sweet chili sauce or General tso sauce.
Can I use dark chicken for this recipe?
This recipe is intended for white chicken cutlets (chicken breasts). But if you prefer to use dark, you can. You may need to increase baking time to ensure the chicken is cooked through.
Can I use flour instead of cornstarch?
The cornstarch used in this recipe is used to dredge the chicken, which helps ensure that the coating sticks. (Think of it like glue!)
If you don’t have cornstarch, flour will work as a substitute.
If you don’t have cornstarch but want to keep the chicken gluten free, you also use potato starch or gluten free flour for dredging.
How can I make this recipe spicy?
There are two great ways to add spice to this recipe.
One option is to use the spiciest chips you can find – jalapeño potato chips, hot sauce chips, etc.
The other option is simpler. Add a tablespoon (more or less is fine too!) of sriracha or the hot sauce of your choice to the bowl, alongside the egg and sesame teriyaki sauce. You can also add some sriracha to the dip for an extra kick!
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- 4 chicken cutlets (1 1/2- 2 1/2 lb), cut or pounded thin
- 2 Tablespoons corn starch
- 1 teaspoon kosher salt
- 1 egg
- 1/4 cup sesame teriyaki sauce (I used Lieber's brand)
- Assorted chips crumbs, about 2-3 cups
- Optional dipping sauce:
- 1/2 cup mayonnaise
- 2 Tablespoons sesame teriyaki sauce, or to taste
Preheat oven to 425. Line two baking sheets with parchment paper; spray well with pam or cooking spray and set aside.
Add chicken cutlets, cornstarch and salt to a large bowl. Toss until all chicken is fully coated.
Add egg and teriyaki sauce. Mix well to combine.
Place chips crumbs in a wide, shallow dish. Dip each piece of chicken in the crumbs, then turn to coat the other side.
Place on prepared baking sheet and repeat with remaining chicken and crumbs.
Bake for about 18 minutes, flipping halfway through, until cooked through. (Thicker cutlets will need more baking time.)
Prepare dipping sauce:
Combine Mayo and sesame teriyaki sauce in a small bowl. Mix to combine. Serve alongside the chicken.
Plan ahead: See FAQ in the blog post for detailed plan ahead instructions.
Some other chicken cutlet recipes to try:
Quick and Easy Chicken and Pea Stew
Chicken cutlet recipes you may enjoy from Real Life Kosher Cooking:
Tomato Chicken Pasta
Grilled Chicken and Vegetable Wraps
Pita Chip Chicken Fingers
Honey BBQ Chicken Poppers
Chicken cutlet recipes you may enjoy from More Real Life Kosher Cooking:
Veggie Confetti Topped Chicken
Sweet and Tangy Lemon Chicken Poppers
Zucchini Wrapped Chicken Strips
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Thanks for stopping by! I know you’re going to LOVE this recipe – I hope it becomes your new family favorite! -Miriam
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