OLD BAY POPCORN

1. Add olive oil and popcorn kernels to a medium to large heavy saucepan and cover with the lid.
2. Heat olive oil in a medium sized pot over medium-high heat. Add 1/4 cup of popcorn kernels and cover with a tight fitting lid. Shake the pan frequently until all of the kernels have popped or there are 3 seconds between pops.
3. Remove from heat, pour into a big popcorn bowl and sprinkle liberally with Old Bay Seasoning.

CRISPY OLD BAY CHICKPEAS

1. Combine Old Bay, smoked paprika and ground cayenne pepper in a small bowl and set aside.
2. Either use 2 cans of chickpeas (garbanzo beans) or 3 cups of prepared dry beans.
3. Heat grape seed oil in a 10"- 12" skillet over medium-high heat. Working in 2-3 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15–20 minutes.
4. Using a slotted spoon or a mesh skimmer, transfer chickpeas to baking sheet lined with paper towels to soak up the excess oil. Place chickpeas in a mixing bowl. Sprinkle Old Bay mixture and toss to coat.

OLD BAY JOJOS WITH TANGY YOGURT CHIVE DIP

1. Add the yogurt and sour cream in a bowl and add finely chopped chives, parsley, garlic, the juice of 1 lemon, salt and pepper. Mix to combine. Set aside and allow the flavors to jive.
2. Combine Old Bay, smoked paprika and ground cayenne pepper in a small bowl and set aside.
3. Slice yukon gold potatoes into wedges by slicing in half and then slicing each half into three wedges.
4. In a 10"-12" cast iron skillet add about 1/4 cup of grape seed oil (about 1/4" deep). Warm over medium-high heat and add sliced potatoes in a single layer. Cook gently for 10-ish minutes or until golden brown all over, turning from time to time.
5. Remove from oil with a slotted spoon or tongs and place on a paper towel lined baking sheet to drain the excess oil. Repeat with all potato wedges.
6. Transfer the jojos to a large mixing bowl, sprinkle with Old Bay mixture and toss to coat.
7. Place on a serving dish and spritz with fresh squeezed lemon juice and top with fresh parsley. Serve with that tasty Tangy Yogurt Chieve Dip.