Make stale chips and flips edible again
For parties and parties I buy chips and flips in rough quantities and distribute them in small bowls on the tables. Most of the leftovers are left over, will not be cleared away (even the hostess needs her beauty sleep) and are not really tasty the next day. Or my divine spouse suddenly feels like such pleasures in the evening, opens a pack, eats some of the calorie bombs, goes to bed and leaves the bag open. As a result, the munchies are slightly moist and remind in their consistency of cardboard cover.
So far I have always crumbled the stuff and used it as a breadcrumb. A few days ago, however, I came to the enlightenment in terms of chips: old-fashioned rolls can finally bake, why would that be different with chips and flips? So then on the plate with baking paper and in the oven: 10 minutes at 180 to 200 degrees are enough; without preheating it may be a few minutes longer. Man and kids were certainly excited, because the stuff tastes warm even better!
It's not worth baking a second time: it's really better, they are processed into breadcrumbs.
