For these satisfying snacks, some assembly is required but very little actual cooking.
By Pervaiz Shallwani
Feb. 9, 2024
Tap story
With a few supermarket cheats and a little flair, you can lay out a spread that tastes homemade without the hassle. From loaded fries and walking tacos to a Hall of Fame-worthy hummus, this is how smart hosts win the day.
F. Martin Ramin/The Wall Street Journal
Tomato Achaar French Bread Pizza
—Adapted from Chitra Agrawal of Brooklyn Delhi
F. Martin Ramin/The Wall Street Journal (Brooklyn Delhi); iStock (Cheese, Bread)
Preheat oven to 425 degrees. Halve French bread lengthwise. Evenly spread Brooklyn Delhi Tomato Achaar on cut sides. Sprinkle generously with shredded mozzarella, scatter with thinly sliced jalapeños and thinly sliced red onions.
Bake for 20 minutes. Set broiler to high and broil pizzas until cheese starts to brown, 60-90 seconds. Transfer pizzas to a cutting board and slice into one-inch pieces. Serve with more achaar for dipping.
Cereal-Aisle Chevro aka Desi Chex Mix
iStock
Heat oven to 250 degrees. On a large baking sheet, evenly spread 2 cups each Wheat Chex, Rice Krispies and Corn Flakes and 1 cup each salted peanuts and salted cashews. Bake until toasted, 20-30 minutes. Set aside.
Heat 2 tablespoons oil in a large stock pot over medium heat. Add a few dozen curry leaves and toast until crisp. Add 2 cups golden raisins, 1 teaspoon turmeric, 1 teaspoon ground red chile and 2 teaspoons salt. Cook, stirring often, until raisins plump, another minute or two. Remove from heat.
Add toasted cereals and nuts, 1 cup pretzel sticks, 1 tablespoon chaat masala or garam masala, and stir, coating everything well. Adjust seasoning as needed. Store in an airtight container for up to 2 weeks.
Loaded Fries
—Adapted from Honey Butter Fried Chicken, Chicago
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Deep-fry, air-fry or bake a generous helping of frozen or takeout french fries until crisp, and place on a serving plate. Scatter with 2 cups fried chicken chopped into 1-inch pieces. Gently heat pimento cheese until it melts into a creamy sauce, adding milk or cream to loosen if needed. Spoon cheese sauce liberally over chicken-topped fries. Scatter with pickled banana peppers, drizzle with ranch dressing and douse with hot sauce such as Franks, Crystal or Cholula. Garnish with thinly sliced scallions. Substitute diced rotisserie chicken for fried, if you prefer.
Hummus With Spiced Beef and Pine Nuts
—Adapted from chef Mike Solomonov
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Heat 2 tablespoons canola oil in a large skillet over high heat. Add 1 cup chopped onions and cook, stirring, until softened. Add 1 pound ground beef, 2 slivered garlic cloves, 2 tablespoons pine nuts and a liberal pinch of salt. Cook, stirring, until beef is browned, about 10 minutes.
Add ½ teaspoon baharat spice, if you have it, or substitute pumpkin spice. Adjust seasoning to taste, garnish liberally with chopped parsley and spoon on top of room-temperature hummus, fluffed with a whisk, fork or food processor
Flamin’ Hot Cheetos Walking Tacos
F. Martin Ramin/The Wall Street Journal (Chorizo, Cheetos); iStock (Salsa)
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add a small chopped onion and cook, stirring often, until it starts to soften. Add 1 pound ground chorizo and cook until crumbled and crisp. Transfer chorizo mixture to a bowl.
Serve alongside separate bowls of shredded lettuce, pico de gallo or salsa, shredded cheddar cheese, sour cream and guacamole, and individual bags of Flamin’ Hot Cheetos. Let guests make their own walking tacos by snipping the bags open along the side with scissors and adding the toppings of their choice.
Experiment with other types of chips, if you like. Hot or sweet Italian sausage, crumbled and browned, can be swapped in for chorizo.
Chile Crisp Roast Chicken Dip
F. Martin Ramin/The Wall Street Journal (Fly By Jing); iStock (Cream Cheese, Chicken)
Set broiler to high. Pull meat from a rotisserie chicken, shredding it into thin strands. Discard skin or reserve for another use.
In a large sauté pan over medium heat, melt a stick of butter. Stir in a 7-ounce jar of chile crisp. Turn off heat and toss in chicken. Fold in 8 ounces sour cream, 8 ounces cubed and softened cream cheese and 8 ounces shredded cheddar cheese. Smooth surface and top with more cheddar cheese to cover. Broil until dip is bubbly and nicely browned in spots. (This happens quicker than you think.)
Finish with thinly sliced scallions, fried onions and/or chopped cilantro. Serve with slider buns, tortilla chips or pita bread.
Photo editor: Valeria Suasnavas
Produced by Megan Douglass and Shay Cohen
Cover photo: F. Martin Ramin/The Wall Street Journal
