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A plate of crispy Crab Rangoon Potato Chips topped with creamy crab filling, garnished with green onions and sesame seeds

Crab Rangoon Potato Chips

A crispy, creamy, and flavor-packed snack that combines the best of crab rangoon with the crunch of kettle-cooked potato chips. Perfect for parties, game nights, or a quick treat!
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Appetizer, Snack
Cuisine American-Chinese, Fusion
Servings 6 servings
Calories 280 kcal

Equipment

  • Mixing Bowl
  • Spoon
  • Baking Sheet (optional)

Ingredients
  

Base Ingredients

  • 6 oz kettle-cooked potato chips thick-cut for best texture
  • 8 oz cream cheese softened
  • 6 oz imitation crab meat finely chopped (or use real lump crab)

Seasonings & Aromatics

  • 2 tbsp green onions finely sliced
  • 1/2 tsp garlic powder
  • 1 tsp soy sauce
  • 1/2 tsp Worcestershire sauce

Dairy & Cheese (Optional)

  • 1/2 cup shredded mozzarella cheese for extra creaminess
  • 2 tbsp sour cream optional, for extra tang

Optional Toppings & Garnishes

  • 2 tbsp sweet chili sauce for drizzling
  • 1 tsp sesame seeds for garnish
  • 1 tbsp chopped cilantro optional

Instructions
 

  • In a mixing bowl, combine softened cream cheese, chopped imitation crab, green onions, garlic powder, soy sauce, and Worcestershire sauce. If using, mix in shredded mozzarella and sour cream.
  • Lay kettle-cooked potato chips out on a serving plate or baking sheet.
  • Spoon a small dollop of the crab rangoon mixture onto each chip.
  • Optional Baking: If you want a warm, slightly melted texture, bake the chips at 375°F (190°C) for 5-7 minutes.
  • Drizzle with sweet chili sauce and sprinkle with sesame seeds and chopped cilantro for garnish.
  • Serve immediately and enjoy!

Notes

For a spicier kick, add sriracha or chili flakes. Use real crab meat for a more luxurious flavor. Serve immediately to maintain crispness.