Golden Smiley Face Chips with Your Favorite Dip Tips, FAQ & printable recipe

Tips for success

For the best texture, use bread that is a day or two old – it absorbs the milk more evenly and holds together better.

If using fresh bread, you may need to slightly reduce the milk or add a bit more cornstarch to compensate for the extra moisture. Always roll the dough between parchment paper to prevent sticking and ensure an even thickness.

When frying, keep the oil at a steady temperature. Use a thermometer to monitor it and adjust the heat as needed. Fry in small batches to avoid overcrowding, which can cause the chips to stick together and cook unevenly.

For extra flavor, you can sprinkle the finished chips with a little salt or paprika while they're still warm.

Variations

• Cheesy Smileys: Add 1/4 cup finely grated cheddar cheese to the dough along with the other seasonings. The cheese will melt and create a rich, savory flavor. You may need to reduce the milk slightly to keep the dough from becoming too wet.
• Herb-Infused Smileys: Mix in 1 teaspoon of dried herbs such as oregano, thyme, or rosemary with the dry ingredients. This adds an aromatic, savory note that pairs well with marinara or herb-based dips.
• Spicy Smileys: Add 1/2 teaspoon of cayenne pepper or a pinch of chili flakes to the dough for a spicy kick. Serve with a cooling dip like ranch or blue cheese to balance the heat.
• Sweet Smileys: Omit the paprika and salt, and add 2 tablespoons of sugar and 1/2 teaspoon of cinnamon to the dough. These sweet chips are perfect for dipping in chocolate sauce or caramel.

Storage and make-ahead

Fridge

Store leftover chips in an airtight container at room temperature for up to 2 days. Do not refrigerate, as they will become soggy.

Freezer

Freeze uncooked, shaped discs on a baking sheet, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding 1-2 minutes to the cooking time.

Reheat

Reheat leftover chips in a 350°F (175°C) oven for 3-5 minutes until crisp. Avoid microwaving, as it will make them soft.

Store any leftover chips in an airtight container at room temperature for up to 2 days. They may lose some of their crispness over time, but you can reheat them in a 350°F (175°C) oven for a few minutes to restore crunch. Avoid refrigerating them, as moisture can make them soggy.

You can prepare the dough ahead of time and keep it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling and cutting. You can also cut out the smiley faces and freeze them on a baking sheet, then transfer to a freezer bag. Fry them directly from frozen, adding a minute to the cooking time.

Serving ideas

These smiley face chips are best served warm, right after frying. They're perfect for parties, game days, or as a fun after-school snack. Arrange them on a platter with a bowl of your favorite dip in the center.

Ketchup, ranch, honey mustard, or a simple cheese sauce all work wonderfully. The chips are sturdy enough to scoop up thick dips without breaking.

For a playful presentation, you can serve them in a paper cone or a small basket lined with parchment. They're also great as a topping for salads or soups, adding a crunchy, savory element.

If you're making them for kids, let them help with the shaping – it's a fun activity that results in a delicious snack. Just make sure to supervise the frying step.

Frequently asked questions

Recipe card

Golden Smiley Face Chips with Your Favorite Dip

Prep 15 minCook 10 minRest 3 minTotal 28 minServes 4

Ingredients

• 8 slices soft white sandwich bread
• 1 cup warm milk
• 3 tbsp cornstarch
• 1 tsp salt
• 1 tsp sweet paprika
• vegetable oil, for frying, to taste

Instructions

1. Stack the slices of white sandwich bread on a wooden board. Use a sharp knife to slice off the crusts from all sides, then cut the soft bread into small, bite-sized cubes. Place the cubes into a mixing bowl.
2. Pour the warm milk over the bread cubes in the mixing bowl. Let the bread soak for 3 minutes, allowing it to absorb the milk completely. The mixture should be soft and mushy, with no dry bread bits remaining.
3. Sprinkle the cornstarch, salt, and sweet paprika over the soaked bread mixture. Stir well with a spoon or your hands until the ingredients are fully incorporated and the mixture forms a cohesive dough.
4. Transfer the dough onto a clean surface and knead with your hands for a few minutes until it becomes smooth and pliable. The dough should be soft but firm enough to hold its shape when rolled.
5. Place the dough between two sheets of parchment paper. Roll it out to a 1/4-inch thickness. Use a round cookie cutter to stamp out discs from the dough, re-rolling the scraps as needed.
6. Use a plastic drinking straw to punch two small holes for the eyes on each disc. Then, use the edge of a spoon to press a happy curved smile into each disc, pressing gently to create an indentation.
7. Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a kitchen thermometer to ensure the temperature is accurate.
8. Carefully drop a few of the smiley face discs into the hot oil, making sure not to overcrowd the pan. Fry for 1 to 2 minutes per side, until golden brown and puffed. Use a spider strainer to turn and remove them.
9. Lift the fried chips out with the spider strainer and let them drain on paper towels or a wire rack. Serve warm with your favorite dip.

Contains: gluten, milk

Estimated nutrition per serving

Calories

220

Protein

6 g

Carbohydrates

25 g

Fat

10 g

Fiber

1 g

Sugar

3 g

Automatic estimate from the ingredient list, not laboratory-verified.