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Smoked Salmon Chip


  • 1/4 c. parsley
  • 3 oz. cream cheese
  • 1/2 tsp. grated lemon peel
  • 1 tsp. lemon juice
  • salt and pepper
  • 36 whole potato chips
  • 4 oz. smoked salmon


  1. Process the parsley in a food processor until coarsely chopped. Add the cream cheese, lemon zest, juice and pinch of salt and pepper. Process until pale green and smooth. Scrape the cream cheese into a zip lock bag. Squeeze it down to one of the bottom corners of the bag and snip 1/4" off the corner of the bag. Top each chip with 1-2 pieces of salmon, pipe on a dollop of the cream cheese, garnish with small parsley leaf.
  2. **Note.  I put the cream cheese mixture on the cracker first and then topped with the salmon and then a parsley leaf. You can do it however you want. Also, I used Kettle Chips because they are a thicker chip. I have used Pringles before but they are pretty fragile.