The Super Bowl is just around the corner (even if you’re not exactly sure when it is, you can feel the buzz in the air). Whether you’re hosting a game day party or just looking for a crowd-pleasing snack, this Buffalo Chicken Bacon Ranch Super Bowl Crack is the perfect appetizer to whip up in a pinch. It’s cheesy, crunchy, spicy, and loaded with flavor—basically everything you could ever want in a game day treat.

Video can be found here!

Pairing Suggestions

Looking to round out your game day menu? Pair this Buffalo Chicken Bacon Ranch Crack with:

• Veggie Platter: Balance the richness with fresh carrots, celery, and cucumbers.
• Dips Galore: Serve alongside guacamole, salsa, or a creamy spinach artichoke dip.
• Refreshing Drinks: A cold beer, sparkling water, or a tangy lemonade will complement the spicy flavors.

Tips for Success:

• Make Ahead: You can prepare the buffalo chicken and bacon in advance, then assemble and bake just before serving.
• Customize It: Swap out the cheddar for pepper jack if you like extra spice, or use blue cheese crumbles for a tangy twist.
• Serving Style: For an interactive experience, serve the dish straight from the sheet pan with small tongs or a spatula so guests can grab their own portions.
  
  

  Super Bowl Crack - Buffalo Chicken Bacon Rach Edition

  Yield: 4-6

  Prep Time: 10 minutes

  Cook Time: 6 minutes

  Total Time: 6 minutes

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  Ingredients

  • 1 bag wavy potato chips
  • 1-1.5 lbs chicken, cooked and shredded
  • 1/3 cup buffalo sauce
  • 1/4 cup ranch, for drizzling + more to serve
  • 8 oz block yellow cheddar, shredded
  • 10 strips cooked bacon, roughly chopped
  • 1/2 cup mayonnaise (for fresh mayonnaise see notes)
  • 1/3 cup sour cream
  • 2 tablespoons buttermilk (optional, to thin it out)
  • 1 tablespoon white vinegar
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder (or 1 fresh clove of garlic, minced)
  • Fresh herbs (chives, parsley, green onion, cilantro, and dill work beautifully, but you can use any herbs you want)

  Instructions

  1. Preheat your oven to 425°F.
  2. In a small bowl, toss the shredded chicken with the buffalo sauce until evenly coated. Set aside.
  3. Spread the potato chips out onto a large baking sheet. Arrange them close together, ensuring they’re not piled up.
  4. Sprinkle a little more than half of the shredded cheese over the chips. Evenly distribute the buffalo chicken and bacon on top of the cheese. Sprinkle the remaining cheese over the chicken and bacon.
  5. Bake for 5-6 minutes, or until the cheese is fully melted and bubbly. White baking, prepare ranch by using an immersion blender to blend together mayonnaise, sour cream, buttermilk (optional for thinner ranch), vinegar, spices, and herbs until smooth.
  6. Remove from the oven and let cool for 2-3 minutes to allow the cheese to set slightly.
  7. Drizzle ranch dressing over the top. Serve straight from the sheet pan or transfer to a serving dish, and enjoy with extra ranch on the side!

  Notes

  Homemade mayonnaise: 1 egg, 1/2 cup avocado oil, 1 tablespoon white vinegar, salt and pepper, to taste
  Instructions:
  Crack the egg into a tall container or jar suitable for an immersion blender. Add the avocado oil, white vinegar, and a pinch of salt and pepper. Place the immersion blender at the bottom of the container and blend, moving slowly upward until the mixture emulsifies into a creamy mayonnaise. Use immediately or store in the fridge for up to a week.