Oh, how I adore salt and vinegar potato chips. I have loved these since I was a kid, and I now consider myself a connoisseur of salt and vinegar chips. But being on the Weight Watchers program, I sadly have tried to avoid them, as most of the healthier versions aren’t flavorful enough and the tasty versions are too high in Points and/or loaded with a bunch of awful artificial ingredients. But then, I discovered Kettle Brand Bakes Extra Crunchy Sea Salt and Vinegar Potato Chips, and I was in heaven.
Seriously…they are perfection, and I am over the moon in love. And while my favorite way to enjoy them is straight out of the bag on a direct route into my belly, I’ve recently been incorporating them into some Weight Watchers Recipes too! One of the best is this Salt and Vinegar Chip Crusted Fish Recipe. The mild, flaky cod is covered in a crispy coating of these bold and tangy salt and vinegar chips, and the result is total perfection.
Fresh potatoes that are thinly sliced, baked, and flavored with an amazing tart and salty finish is what Kettle Brand delivers in these salt & vinegar baked potato chips. Amazing all by themselves as a Weight Watchers friendly snack at just 3 Points per serving, or utilized as a crispy, salty, tangy breading for fish in this recipe, Kettle Brand certainly delivered. They truly are all that and a bag of chips. :)
Salt and Vinegar Chip Crusted Fish Recipe
Ingredients
- 1 lb fresh cod fish - cut into 4 fillets
- 3 oz Kettle Brand Bakes Sea Salt & Vinegar Potato Chips
- ¼ cup plain - nonfat Greek yogurt
- 2 tbsp light mayonnaise
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and mist with cooking spray.
- Season both sides of the cod with salt and pepper and place on the baking sheet.
- In a small bowl, combine the yogurt and the mayonnaise.
- Place chips into a sealed plastic bag, and squeeze with your hands, crushing them until they are a breadcrumb-like texture.
- Spread the yogurt mixture all over the top of the cod, then cover the cod completely and evenly with the crushed chips, pressing gently to coat.
- Place in oven and bake for about 12-15 minutes until fish is cooked through, depending on the thickness of fish.
Notes
Serving size is 1 oz (about 20 chips)
Each serving = 3 Points
9 Comments
I am not a fan of Salt & Vinegar chips to snack on but THEY’RE PERFECT for coating fish. Think malt vinegar and fish–great combo. This is a fantastic recipe. I just looked up the recipe as I found some beautiful cod and wanted to make this recipe for the 2nd time. Thank you for sharing!
So glad you liked it! :)
I made this tonight and it was one of the best fish recipes I have tried, WWs friendly or not. I couldn’t find the brand of chips you used so I substituted the Sensible Portions Garden Veggie Chips, Sea Salt & Vinegar. It was amazing. Thank you.
I am going to try the Sea Salt and Cracked Pepper chips. This is what I use on my tuna casseroles and it is yummy!
Is there another ingredient besides greek yogurt that I can use to make the breadcrumbs stick? I am unable to eat any dairy. Thanks!
Yes, you can use Vegenaise…it’s an entirely vegan mayonnaise alternative, and I absolutely LOVE it. I have no problem eating dairy, but I actually prefer Vegenaise over regular mayo any day of the week. I’ve used it in this recipe and it works perfectly :).
I found these chips at Sprouts (grocery) and searched Google to find out how many points they had. Found your site and this recipe sounds delicious. I love how these chips have a strong potato taste. :) Looking forward to looking all your recipes! :)
I’m not a vinegar chip fan, but would maybe try with some other chip flavor, any ideas?
I am going to try the Sea Salt and Cracked Pepper chips. This is what I use on my tuna casseroles and it is yummy!