Smoked Salmon Chips

Serving Size: 12
Prep Time:
Total Time:


  • 0.5 cup 1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
  • 1 Tbsp finely chopped fresh chives
  • 1 Tbsp finely chopped fresh dill
  • 1.5 tsp milk
  • 0.5 tsp orange zest
  • 24 kettle-cooked rippled potato chips
  • 1 pkg. (4 oz.) thinly sliced smoked salmon, cut into 24 strips


  1. Mix first 5 ingredients until well blended.
  2. Arrange chips in single layer on platter. Roll each salmon strip into cone shape; place 1 on each chip.
  3. Top with cream cheese mixture.

Kraft Kitchens Tips

Make Ahead: For best flavor, prepare cream cheese mixture ahead of time. Refrigerate up to 24 hours before using as directed.

Special Extra: Garnish with additional chopped fresh chives.

Variation: Preapre using PHILADELPHIA Neufchatel Cheese and baked potato chips.