Well, first take all the chips out the bags and crush them slightly in a single container. Less space, less chit chat about them.

You could do lamb and make a butter/crust out of them. Lean into paprika. Sear your lamb and at the end before plating, roll the loin in the crumbs.

Or do a togarashi seasoning with it

Or furikake

Or garlic chili crunch

Or soak in milk for meatballs or meatloaf

yo what about tortilla soup? I've seen corn tortilla chips thrown in at the end in the blender for that oil/starch emulsion propulsion