5 Creative Recipes Using Lefse Chips (Uffda Chips from Norsland Lefse)

Uffda Chips made from Norsland Lefse are amazing by themselves, but these recipes use Uffda Chips to add a special crunch to soup, dips, candies and a dessert parfait. Uffda Chips are made from lefse produced by Norsland Lefse in Rushford and are made in the same location.

When russet potatoes were on sale locally for 99 cents for five pounds, I couldn’t resist buying some and making a batch of lefse. Russet potatoes are best for making lefse; they are a dry potato which don’t need a lot of flour added to roll well. (You can find my recipe and instructions on the January 27 blog for homemade lefse here.)

I decided to try my hand at deep frying some lefse and making my own lefse chips. I did this by heating oil in my Fry Daddy, cutting lefse into chip size pieces and frying them until golden. You can also make them in the oven.

While the homemade lefse chips were good, the Uffda Chips are just as good if not better and much more convenient. Since Uffda Chips are available in both seasoned salt and cinnamon sugar versions, there was a choice on which chips to use in each recipe.

Below you will find recipes for Creamy Potato Soup with Uffda Chips and Bacon, Dill Dip with Lefse Chips, Chocolate-Cranberry Lefse Chip Bark, Maple-Bacon Uffda Chip Brittle and Apple Crisp Lefse Chip Parfait.

For the soup and dip recipes I used my homemade chips, but I could have used the seasoned salt Uffda Chips. For the parfait dessert, I used the cinnamon sugar variety and didn’t need to add additional cinnamon and sugar. The candies were made with a mix of cinnamon sugar and seasoned salt chips.

Creamy Potato Soup with Uffda Chips and Bacon

Ingredients:

• 6 medium russet potatoes, peeled and diced
• 1 yellow onion, diced
• 2 tablespoons butter
• 4 to 6 slices of bacon, diced and cooked
• 4 cups chicken broth
• 1 cup half-and-half or heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Chives if desired
• Homemade Lefse chips or Norsland Uffda seasoned salt chips

Instructions:

1. Cook the bacon until crisp in a large soup pot. (I cut my bacon up with kitchen shears before cooking.) Remove and set aside the bacon; leave 1 tablespoon of bacon drippings in the pot.
2. Add the butter and the diced onion to the pot; sauté until the onion is soft (about five minutes)
3. Add diced potatoes and chicken broth to the pot; bring to a boil and then simmer on reduced heat for 20 minutes or until the potatoes are fork tender.
4. Using an immersion blender, purée about half the soup for a smooth-yet-chunky texture.
5. Add half-and-half and cheese, stirring until melted. Season with salt and pepper to taste.
6. Ladle soup into bowls and top with bacon, optional chives and a generous sprinkling of crushed lefse chips.

Dill Dip with Lefse Chips

Ingredients:

• 1 cup sour cream
• ½ cup mayonnaise
• 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill weed)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 small clove garlic, finely minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Homemade Lefse chips or Norsland Uffda seasoned salt chips

Instructions:

1. In a medium bowl, combine all ingredients.
2. Whisk until creamy and well blended. Adjust salt and pepper as needed.
3. Chill covered for at least 30 minutes before serving to allow flavors to meld.
4. Serve with homemade lefse chips or seasoned salt Uffda chips; this dip works well with tortilla chips or veggies also.

Chocolate-Cranberry Lefse Chip Bark

Ingredients:

• 10 ounces dark chocolate chips
• 1 cup homemade lefse chips or Norsland Uffda mix seasoned salt and cinnamon sugar chips
• ⅓ cup dried cranberries
• Optional sea salt for topping

Instructions:

• Melt the chocolate chips using short bursts of time in a microwave or melt in a double boiler.
• Stir in half of the lefse chips and cranberries.
• Spread onto a parchment-lined baking sheet and spread to about ¼ inch thickness.
• Sprinkle remaining chips and cranberries and a pinch of sea salt if desired; press down on toppings slightly.
• Chill in the refrigerator for about 30 minutes until firm.
• Break apart by snapping or cutting with a paring knife and serve; store leftovers in an airtight container.

Maple-Bacon Uffda Chip Brittle

Ingredients:

• 1 cup granulated sugar
• ½ cup pure maple syrup
• ¼ cup butter
• 2 tablespoons water
• ½ teaspoon baking soda
• ½ cup cut up and cooked bacon
• 1 ½ cups homemade lefse chips or Norsland Uffda mix seasoned salt and cinnamon sugar chips
• Pinch of salt

Instructions:

1. Line a baking sheet with parchment paper.
2. In a heavy saucepan, combine sugar, maple syrup, butter, water, and salt. Cook over medium heat, stirring constantly until mixture reaches 300 degrees (hard crack) on a candy thermometer.
3. Remove from heat and quickly stir in baking soda; then add bacon and lefse chips.
4. Pour onto the parchment paper and spread.
5. Let cool before breaking up the candy.
6. Store in an airtight container for up to a week.

Apple Crisp Lefse Chip Parfait

For the apple filling:

• 4 medium apples (honeycrisp work well), peeled and diced
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt

For the whipped cream layer:

• 1 cup heavy whipping cream
• 2 tablespoons pure maple syrup (or honey)
• ½ teaspoon vanilla extract

For the lefse chip layer:

• 2 cups lightly crushed cinnamon sugar Norsland Lefse Uffda chips
• Optional additional cinnamon sugar if you use regular Uffda Chips

1. In a skillet over medium heat, melt butter and add diced apples, brown sugar, cinnamon, nutmeg and salt. Cook 8 to 10 minutes until soft and syrupy. Set aside to cool slightly.
2. In a chilled bowl, beat heavy cream with maple syrup and vanilla until soft peaks are formed.
3. In parfait glasses, layer as follows: a spoonful of apples, a layer of crushed lefse chips and a dollop of whipped cream. Repeat until glasses are full. If using seasoned salt Uffda Chips, you may want to add some cinnamon sugar to the lefse chip layers.
4. Top with extra whipped cream, a few lefse chip crumbles and a drizzle of maple syrup and toasted walnuts if desired.
5. Serve immediately or chill for up to 2 hours before serving. (We eat this when the apple filling is still warm—yum!)

It was so fun to use Uffda chips in all these recipes; they provided a unique twist and flavor to each. Hopefully, you’ll try out some of these recipes and enjoy them as well!