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Made in Michigan Since 1930


Better Made Snack Foods President and CEO Salvatore Sam & sister Catherine Gusmano Manager of Retail & Internet Sales



Cooking with Better Made

Do you have a recipe that calls for Better Made Chips or Potato Sticks? Send in your recipe for a chance to Win Chips for a Year!

Contest winners will receive a Sampler gift box every 2 months!

If your recipes are chosen, Better Made has the right to use recipe and name
of person submitting in future promotional material

Email: info@bettermadesnackfoods.com
Include the information below

  • Name
  • Address
  • City
  • State
  • Zip
  • Recipe

Mail: Better Made - Recipe Contest
10148 Gratiot Ave
Detroit, MI 48213


Submitted Recipes

1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | Winners

Recipe Winner

Spicy Roasted Cauliflower with Coconut Curry Sauce

  • 1 medium onion, quartered
  • 1 tablespoon olive oil
  • 4 cups water
  • 4 cups fresh cauliflower florets
  • 1 1/4 teaspoons vegetable sea salt, divided
  • 1 1/4 cups ground Better Made Hot & Spicy Pork Rind crumbs
  • 1 1/2 cups coconut milk
  • 1 teaspoon curry powder
  • Pinch black pepper
Preheat oven to 450F. Degrees.  Tear off a sheet of foil wrap larger than the onion; place onion in center of wrap & drizzle with olive oil.  Wrap onion and place in oven to roast for 15 minutes or until onion is tender & caramelized; set aside and reduce oven temperature to 400F. Degrees. Line a large baking sheet with parchment or baking paper.

Meanwhile, bring four cups of water to a simmer in a large skillet or saucepan; add the cauliflower and blanch for two minutes.  Shock the cauliflower in cold water to stop the cooking and drain well in a colander.  

Sprinkle the cauliflower with one teaspoon vegetable sea salt and pat in the pork rind crumbs; place onto the baking sheet in a single layer.  Roast in oven for 15 minutes or until golden and crusty.   While the cauliflower roasts, prepare the coconut curry sauce by adding the onion, along with any oil retained in the foil, coconut milk, curry power, pepper and remaining vegetable sea salt to a blender or food processor until smooth.  

Serve cauliflower with the coconut curry sauce on the side.  Makes 6 servings.

Cheryl Perry, Hertford, NC

1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | Winners

 

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