Directions

1. Preheat your oven to 350°F (175°C).

2. In a food processor, pulse the Vandy Crisps until fine and crumbly. These will act like breadcrumbs, but better. They add salty crunch and punchy onion flavor.

3. In a large bowl, combine ground chicken, egg, garlic powder, onion powder, BBQ sauce, ketchup, Parmesan, and your chip crumbles. Use your hands to mix until everything is well incorporated.

4. Line a baking sheet with parchment and spray with olive oil. Use a 1-tablespoon scoop to portion out the mixture. Roll each portion into a ball and place it on the sheet.

5. Cook for 30 minutes, or until the meatballs are golden brown and cooked through. Let them cool completely before assembling.

6. Once the meatballs are cooled, it’s go time. On each skewer, thread in this order: Cherry tomato, mozzarella ball, blueberry, chicken meatball. Then, repeat the pattern once more.

7. Drizzle the assembled skewers with balsamic glaze, focusing on the tomato and mozzarella sections for that sweet-acidic pop.

8. Place on a serving platter then serve and enjoy!