Add the super weird (and super tasty!) to your Super Bowl experience with off-the-wall eats including, from left, Ritz Cheese Steak Sliders, Potato Chip Cookies, Green Pea Guacamole and Zucchini with Lemon Aioli.

Potato chips are a staple at most football-oriented gatherings, but Potato Chip Cookies? Probably not. Doesn't mean you shouldn't give them a try.

These zucchini fries pair nicely with a lemon aioli and make a great party-friendly finger food.

Surprise your Super Bowl party guests with these Ritz Cheese Steak Sliders.

Green peas and cilantro add some extra green kick to this lower fat guacamole.

Strange ingredients aren’t anything new. There are TV shows, blogs and columns all devoted to the ubiquitous idea of a secret, strange or outlandish ingredients.

So, we thought it’d be a super challenge to create a Super Bowl buffet using special ingredients or run-of-the-mill ingredients in surprising ways. Some of the ingredients are ones you’d normally see on a Super Bowl spread, including potato chips and cheesy curls, but they aren’t used how you’d expect them to be. In this case, both those salty snacks are used as a base for some pretty decadent desserts.

Take a look at our “Super Bowl Challenge” foods and give a new recipe a whirl before watching the Packers and the Steelers battle it out in Super Bowl XLV at 5:30 p.m. on Fox.

Challenge food: Potato chips

Potato Chip Cookies

2-1/2 cups potato chips, crushed (measure after crushing)

Thin, crispy potato chips work best. Avoid low-salt or flavored varieties.

— Recipe from www.chsugar.com.

Challenge food: Zucchini

Zucchini “Fries” with Lemon Aioli

3 zucchini (1 pound)

1/4 cup grated Parmesan cheese

1 packet SHAKE ‘N BAKE Chicken Coating Mix

1 egg

1/2 cup reduced fat, olive-oil mayo

1/2 teaspoon lemon zest

1 small garlic clove, minced (about 1/2 teaspoon)

Heat oven to 450 degrees. Trim zucchini. Cut crosswise in half, then cut each piece into 1/4-inch match-like sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.

Bake 12 to 13 minutes or until golden brown, turning after 7 minutes. Meanwhile, mix remaining ingredients.

Serve zucchini sticks as dippers with sauce.

Tip: For spicier fries, add 1/4 teaspoon ground red pepper (cayenne) to ingredients in shaker bag before using to coat zucchini as directed.

— Recipe from www.kraftrecipes.com.

Challenge food: Steak

Guy Fieri’s RITZ Cheese Steak Sliders

1-1/2 cups balsamic vinegar

1 pound trimmed thin cut boneless beef rib-eye steak

1/2 teaspoon each granulated garlic, chili powder and dry mustard

1/2 teaspoon each dried thyme, basil, kosher salt and fresh cracked black pepper

1/4 teaspoon each white pepper and cayenne

4 tablespoons olive oil, divided

1 cup sweet onion, quartered, thinly sliced

1 cup red bell pepper, cut in julienne strips, 1-inch long

1/2 cup each yellow bell pepper and Anaheim chile, cut in julienne strips, 1-inch long

1 tablespoon minced garlic

1-1/2 tablespoon balsamic vinegar

2 teaspoon Worcestershire sauce

1 package (8 ounces) jalapeno cheese slices

RITZ Crackers

In a small saucepan, bring 1-1/2 cups balsamic vinegar to a boil, then simmer gently over low heat 40 minutes until reduced to 1/3 cup.

Cut meat across the grain into 1/4-inch-thick slices, then julienne to 1-inch-long pieces. In a large bowl, combine dry spices. Add steak pieces; toss to evenly coat. Set aside.

In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the onions, bell peppers and Anaheim chile and saute 4-5 minutes, stirring occasionally. Add garlic and cook 1-2 minutes. Remove to a plate. Heat remaining oil in same skillet. Add steak and cook 2 minutes until done, stirring frequently. Add the 1-1/2 tablespoons balsamic vinegar and the Worcestershire sauce, stir to combine. Add the vegetables and cook until heated through. Drain excess liquid.

Preheat oven to 350 degrees. Cut each cheese slice into 6 pieces. Place 1 piece on each of 48 crackers, then top with approximately 1 tablespoon of the steak mixture. Place on a foil-lined baking sheet. Bake 5 minutes, or until cheese melts. Place on serving plate and drizzle with the balsamic reduction. Top each with a second cracker.

Tip: Substitute a poblano chile or green bell pepper for the Anaheim chile.

— Recipe from www.kraftrecipes.com.

Challenge food: Peas

Green Pea Guacamole

1/3 cup roughly chopped cilantro

1 (16-ounce) bag frozen green peas, thawed

1 avocado, peeled, pitted and roughly chopped

4 green onions, sliced

3 cloves garlic

4 to 6 tablespoons lime juice

Set aside 1 tablespoon cilantro, and then transfer remaining to a food processor. Add remaining ingredients and purée until smooth. Transfer to a serving bowl, garnish with reserved cilantro and serve.

— Recipe from www.wholefoodsmarket.com.

Challenge food: Caramel (kind of)

Rosemary Balsamic Caramel Glazed Chicken Thighs

4 chicken thighs

Salt and pepper to taste

3 tablespoons olive oil

1/4 cup balsamic vinegar

5 tablespoons water, divided

1/4 cup sugar

1 teaspoon stone ground mustard

1 clove garlic, finely chopped

1 tablespoon rosemary, chopped

Preheat oven to 350 degrees. Place chicken thighs in single layer in an ovenproof pan. Season with salt and pepper and lightly coat with olive oil. Bake chicken for 20 minutes. While the chicken is baking, make glaze.

In small bowl, stir together balsamic vinegar and 1 tablespoon of water. In small pot, mix together sugar and remaining 4 tablespoons of water. Over medium heat, cook until light caramel in color. Remove from heat and quickly add balsamic vinegar and water — be careful, as liquid will sputter as it is added. Pour mixture into bowl and stir in mustard, garlic and rosemary.

Brush 2/3 of glaze over chicken and continue to cook for 10 minutes or until thoroughly cooked. Remove chicken from oven and brush with remaining glaze. Place chicken on plate. If there is a lot of liquid still in the pan, reduce the sauce over medium heat until slightly thickened and pour over chicken.

— Recipe from www.chsugar.com and courtesy of Emily Luchetti.

Challenge food: Egg

Egg on a Stick

1 large egg

1 popsicle stick

1 tablespoon salsa or nacho cheese

Place egg in a single layer in a saucepan and add enough room temperature water to come to at least 1 inch above eggs. Bring water to a boil. Reduce heat to keep the water at a gentle boil and boil for 12 minutes for large eggs.

Remove from heat and run under cold water until the eggs are cooled. Peel. (May be kept up for 1 week in refrigerator.)

To make it fun and easy to go, put eggs on a popsicle stick. Popsicle or craft sticks may be purchased at any craft store.

Notes: Serve with salsa, or dip into nacho cheese.

— Recipe from www.egglandsbest.com.

Challenge food: Cauliflower

Spicy Cheddar-Jack Cauliflower Dip

Florets from 1/2 head cauliflower (about 2 1/2 cups), steamed until very soft and cooled

4 ounces neufchâtel cheese

1/4 cup mayonnaise

1 to 2 fresh jalapeño peppers, seeded and finely chopped

2 cloves garlic, chopped

3/4 teaspoon salt

12 ounces (about 3 1/2 cups) cheddar-jack shreds

3 lightly packed cups (about 5 ounces) baby spinach leaves

Heat oven to 375 degrees. Pulse cauliflower in a food processor until very smooth. Add neufchâtel, mayonnaise, jalapeño, garlic, salt and all but 1/2 cup of the cheese shreds and pulse until very smooth. Add spinach and pulse until chopped. Scrape into a 1-quart ovenproof baking dish or casserole dish, sprinkle with remaining cheese and bake until hot and bubbling, about 35 minutes.

— Recipe from www.wholefoodsmarket.com.

Challenge food: Cheesy curls

Richy’s Exceptional Cheeto Dessert

1 cup butter

1 cup white sugar

1 cup brown sugar

1/2 cup clear Karo syrup

1 teaspoon vanilla

1/2 teaspoon baking soda

16 ounces crunchy Cheetos cheese-flavored snacks

Bring butter, sugars, syrup to boil stirring constantly for 5 minutes while boiling.

Remove from heat and add vanilla and baking soda. Stir well.

Add Cheetos.

Spread out onto ungreased cookie sheet.

Cook at 250 degrees for 45 minutes to 1 hour — stirring every 15 minutes.

When cool enough to touch, break into pieces.

— Recipe from www.cheetos.com.