Spiced-up Potato Chips

Spiced-up potato chips

Prep: 10 mins | Total: 20 mins | Yields: 15 – 20 servings


  • 3 10-ounce bags kettle-cooked potato chips
  • 1 tbsp. garlic salt
  • 1 tbsp. paprika
  • 1 tbsp. black pepper
  • 1/4 tsp. cayenne pepper


1. Preheat the Ventray Oven to 350°F.

2. Spread the chips on the baking sheet.

3. Bake until hot, oily-looking, and slightly golden, about 10 minutes.

4. Pour chips into a large bowl.

5. Combine garlic salt, paprika, black pepper, and chili powder in a small bowl.

6. Sprinkle over hot chips and toss lightly to coat.

Pita Bread Pizza

Pita bread pizza

Prep: 10 mins | Cook: 10 mins | Total: 20 mins


  • 4 to 6 white or whole wheat pita rounds
  • 1 cup pizza sauce
  • 2 cups shredded mozzarella cheese
  • Veggies, cooked meats, and cheeses, for toppings


1. Preheat Ventray Oven to 375°F.

2. Spoon the pizza sauce onto the pita.

3. Top with mozzarella cheese and desired toppings.

4. Place on a baking sheet and cook for 7 to 10 minutes.

5. Serve.

Fruit and Nut Flapjacks

Fruit and nut flapjacks

Prep:10 mins | Cook:20 mins | Make: 12 servings


  • 150g ready-to-eat stoned dates
  • 100g low-fat spread
  • 3 generous tbsp agave syrup
  • 50g ready-to-eat stoned dried apricots, finely chopped
  • 50g chopped toasted hazelnuts
  • 3 tbsp mixed seeds
  • 50g raisins
  • 150g porridge oats


1. Heat the Ventray Oven to 375°F. Line the baking sheet with parchment.

2. Put the dates in a food processor and blend quickly until they are finely chopped and stick together.

3. Place low-fat sauce, agave syrup, and dates in a saucepan and heat gently.

4. Stir until the low-fat sauce is melted and the dates are combined.

5. Add all remaining ingredients to the pot and stir until fully combined.

6. Scoop the mixture into a jar and spread out.

7. Bake in the oven for 15-20 minutes until golden brown.

8. Remove and cut into 12 pieces.

9. Enjoy.

Easy Chicken Strips

Easy chicken strips

Prep/Total time: 30 min | Makes: 6 servings


  • 1/4 cup all-purpose flour
  • 3/4 teaspoon seasoned salt
  • 1-1/4 cups crushed cornflakes
  • 1/3 cup butter, melted
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips


1. Preheat Ventray Oven to 400°F.
2. Combine flour and seasoned salt in a bowl, and place cornflakes and butter in another bowl.
3. Coat chicken with flour mixture, dip in butter, and coat with cornflakes.
4. Place the chicken on an ungreased baking sheet.
5. Bake until chicken is golden brown and juices run clear.

Grilled Cheese, Ham, and Apple Sandwich

Grilled cheese, ham, and apple sandwich

Prep/Total time: 25 mins | Makes: 4 servings


  • 6 tablespoons butter, softened, divided
  • 8 slices sourdough bread
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely shredded Manchego or Parmesan cheese
  • 1/8 teaspoon onion powder
  • 1/2 cup shredded sharp white cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Gruyere cheese
  • 4 ounces Brie cheese with rind removed, sliced
  • 12 slices of deli ham
  • 1 tart apple, thinly sliced


1. Spread 3 tablespoons butter on 1 side of bread slices.

2. Toast bread, butter side down, in Ventray Grill over medium-low heat until golden brown. Set aside.

3. Mix together mayonnaise, Manchego cheese, onion powder and the remaining 3 tablespoons butter in a small bowl.

4. Combine cheddar, Monterey Jack, and Gruyere in another bowl.

5. Top 4 toasted bread slices with sliced Brie.

6. Sprinkle cheddar cheese mixture evenly over Brie.

7. Layer ham and apple slices over Brie.8. Top with remaining bread slices, toasted side facing inward.

9. Spread mayonnaise mixture on the outside of each sandwich.

10. Place in Ventray Grill again and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side.

11. Serve immediately.

Make This Recipe With

Cheeseburger Cups

Cheeseburger cups

Prep/Total time: 30 mins | Makes: 5 servings


  • 1 pound ground beef
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1/2 cup cubed Velveeta cheese


1. In Ventray Grill, cook beef over medium heat until no longer pink, break it into pieces. Stir in the ketchup, brown sugar, mustard, and Worcestershire sauce. Turn off the heat, set aside.

2. Press each biscuit into the bottom and sides of a greased muffin cup. Scoop the beef mixture into cups, and top with cheese cubes.

3. Bake at 400° for 14-16 minutes.

4. Enjoy.

Make This Recipe With

Cheddar Muffin Bites

Cheddar Muffin Bites

Prep Time: 10 mins. Cook Time: 10 mins. Total Time: 20 mins.


• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 5 tablespoons cold unsalted butter grated

• 1 cup Cracker Barrel Extra Sharp Cheddar Cheese grated

• 1/2 cup Cracker Barrel Mediterranean Herb cheddar cheese grated

• 1 1/2 cups cold buttermilk

• Melted butter and parsley flakes to brush on hot muffins



1. Preheat VENTRAY Oven to 400 F.

2. Using VENTRAY Stand Mixer, whisk together flour, baking powder, salt, butter, cheeses, buttermilk.

3. Brush grease on a mini muffin tin.

4. Drop the batter into the muffin tin.

5. Back for 8-10 minutes.

6.  Remove from the oven and brush with melted butter and toss with parsley. 

7. Enjoy.

Make This Recipe With

Warm Cheddar Corn Dip

Warm Cheddar Corn Dip

Yield: 4 servings. Prep Time: 5 mins. Cook Time: 10 mins. Total Time: 15 mins.


• 4 oz. cream cheese, softened

• 1 c. frozen corn, thawed

• 3/4 c. Spicy Chipotle Ranch

• 1 c. shredded Mexican-blend cheese

• Chips (tortilla chips or other chips you desired)



1. In the bowl of VENTRAY Stand Mixer, blend cream cheese, corn, Spicy Chipotle Ranch, and Mexican-blend cheese.

2. Transfer to an ovenproof baking dish and top with Mexican-blend cheese. Bake at 375°F for 10 minutes.

3. Serve with tortilla chips or other chips you desired.


Make This Recipe With

Parmesan-Chive Chips

Parmesan-Chive Chips

Yield: 5 servings. Total Time: 15 mins.


• 5 oz. package potato chips

• 1/4 c. finely grated Parmesan

• 1/4 c. chopped chives



1. Place potato chips on the baking tray of VENTRAY Oven and bake at 350°F just until warm.

2. Sprinkle with finely grated Parmesan and chopped chives.

Smoked Salmon and Goat Cheese Toasts

Smoked Salmon and Goat Cheese Toasts

Servings: 40 pieces. Prep Time: 10 mins. Cook Time: 20 mins. Total Time: 30 mins


• 8 oz soft fresh goat cheese

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon chopped fresh thyme

• 2 teaspoons of grated lemon peel

• 1/2 teaspoon coarsely ground black pepper

• 2 1/2 tablespoons extra virgin olive oil

• 30 thin slices French-bread baguette

• 12 oz thinly sliced smoked salmon

• Thinly peeled lemon peel strips from one lemon, cut into tiny


1. Preheat VENTRAY Oven to 350°F.

2. Blend cheese, herbs, lemon zest, and black pepper in a bowl. Set aside.

3. Brush oil over both sides of bread slices.

4. Place bread on the baking tray of VENTRAY Oven. Bake for about 5 minutes on each side.

5. Spread cheese mixture over toasts.

6. Top with salmon.

7. Garnish with lemon peel strips.

8. Enjoy.