This could have been titled “Old Bay Three Ways,” but “Three Way” has a certain irresistible ring to it. No need to worry—this post simply shares three delicious Old Bay-forward snacks that are great on their own and even better together.
I was familiar with Old Bay Seasoning for years but didn’t experiment with it much until recently. Growing up on the West Coast, I wasn’t a big seafood person, so Old Bay never took center stage in my kitchen. A close friend from Baltimore changed all that. For her, Old Bay is practically sacred. When she visited Santa Barbara this fall we cooked, baked, and drank our way through a fun season of experimenting, and she convinced me to buy a tin. Turns out the Old Bay slogan is accurate: it’s fantastic on seafood and surprisingly excellent on everything else.
We started by sprinkling Old Bay on popcorn—simple, addictive, and now my go-to movie snack. From there we tried it on roasted or fried potatoes, chickpeas, and other snacks. The blend of spices adds bright, savory heat that elevates even humble ingredients.
I’m sharing three snack recipes: Old Bay Popcorn, Crispy Old Bay Chickpeas, and Old Bay JoJos with a Tangy Yogurt Chive Dip. Each is easy and flavorful on its own, but together they make a memorable snack spread.
Old Bay Popcorn requires only popped corn, a bit of oil, and a generous sprinkle of Old Bay. Crispy Old Bay Chickpeas are a crunchy, protein-packed snack: pan-fry chickpeas until they crisp, then toss with a smoky, spicy Old Bay blend. Old Bay JoJos are golden potato wedges seasoned with Old Bay and served with a tangy yogurt chive dip that brightens the rich potatoes.
Serve these three together for a satisfying snack spread: salty, tangy, smoky, and crunchy. They’re great for movie nights, casual gatherings, or whenever you want something bold and easy to prepare. If you love a little heat and a lot of flavor, this Old Bay Three Way will deliver.
Old Bay Three Way
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Author: Baking The Goods
Description
A bold, snackable trio: zesty Old Bay Popcorn, crispy Old Bay Chickpeas, and spicy Old Bay JoJos served with a tangy yogurt chive dip. Perfect for sharing or enjoying solo.
Ingredients
Units
Old Bay Popcorn
- popcorn kernels – ¼ cup
- olive oil – 1 tablespoon
- Old Bay Seasoning – 1-2 teaspoons
Old Bay Chickpeas
- chickpeas or garbanzo beans – 3 cups (canned or prepared)
- grape seed oil – 6 tablespoons
- Old Bay Seasoning – 2 teaspoons
- smoked paprika – 1 teaspoon
- ground cayenne pepper – ¼ teaspoon
Old Bay JoJos
- Yukon Gold potatoes – 1 lb. (about 6–8)
- grape seed oil – ¼–½ cup (for frying)
- Old Bay Seasoning – 2–3 teaspoons
- smoked paprika – 1 teaspoon
- ground cayenne pepper – ¼ teaspoon
Tangy Yogurt Chive Dip
- Greek yogurt – 1 cup
- sour cream – ½ cup
- fresh chives – 2 tablespoons, finely chopped
- lemon – juice of 1
- garlic – 1 clove, finely chopped
- sea salt – 1 teaspoon
- fresh ground pepper – 1 teaspoon
- fresh parsley (optional) – 1–2 tablespoons, finely chopped
Instructions
Old Bay Popcorn
- Add olive oil and popcorn kernels to a medium to large heavy saucepan and cover with a lid.
- Heat over medium-high, shaking frequently, until popping slows to a few seconds between pops.
- Remove from heat, transfer to a large bowl, and sprinkle liberally with Old Bay. Toss and serve.
Crispy Old Bay Chickpeas
- Mix Old Bay, smoked paprika, and cayenne in a small bowl and set aside.
- Use two cans of chickpeas (drained) or about 3 cups of prepared chickpeas.
- Heat grape seed oil in a 10–12″ skillet over medium-high. Working in batches, sauté chickpeas, stirring often, until golden and crisp, about 15–20 minutes.
- Drain on paper towels, transfer to a bowl, toss with the seasoning mix, and serve.
Old Bay JoJos with Tangy Yogurt Chive Dip
- Whisk yogurt and sour cream together. Add chives, parsley (if using), garlic, lemon juice, salt, and pepper. Stir and set aside to let flavors meld.
- Combine Old Bay, smoked paprika, and cayenne in a small bowl.
- Slice potatoes into wedges (halve, then cut each half into three wedges).
- In a 10–12″ skillet, pour about ¼ cup grape seed oil (roughly ¼” deep). Heat over medium-high and add potatoes in a single layer. Cook until golden and crispy, turning occasionally, about 10 minutes per side as needed.
- Remove wedges with a slotted spoon to a paper towel–lined sheet to drain. Repeat until all wedges are cooked.
- Transfer warm wedges to a bowl, toss with the Old Bay mixture, then plate, spritz with lemon juice, and top with parsley. Serve with the yogurt chive dip.