Loaded Potato Chip Spirals

Cheddar cheese, potato chips, green onions and bacon, wrapped in flaky puff pastry and baked...with these 5 ingredients, you just know these appetizers are going to be really good.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 20 minutes
  • chill: 15 minutes
  • cool: 10 minutes
  • Serves: 20



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1/4 cup sharp Cheddar spreadable cheese, softened
  • 3/4 cup crushed kettle cooked potato chips
  • 2 green onion, minced (about 1/4 cup)
  • 3 strips bacon, cooked and crumbled


  1. Heat the oven to 375°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet lightly to remove the fold marks.  Spread the cheese on the pastry sheet to within 1/2 inch of the edge.  Sprinkle with the crushed chips, green onions and bacon.  Starting at a short side, roll up like a jelly roll.  Place the pastry, seam-side down, onto a baking sheet.  Refrigerate for 15 minutes or until the pastry is firm.

  3. Cut the pastry crosswise into 20 (1/2-inch) slices.  Place the slices, cut-side down, onto 2 baking sheets.

  4. Bake for 20 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 10 minutes.

  5. Preparation Shortcut: Save on prep time by using store-bought fully cooked bacon in this recipe.

  6. Serving Suggestion:  Serve with sour cream and salsa for dipping.

  7. Time-Saving: For easy cleanup, line the baking sheets with parchment paper.

Rolled Recipe

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