These cacio e pepe potato chips are utterly ingenious. And they take no time to make. Unsalted kettle chips are topped with cheese and heated in the oven until they’re even crisper. A generous sprinkling of freshly ground black pepper, more cheese, and parsley are added just before serving. Sorry, Lays.
Cacio e Pepe is Italian for “cheese and pepper.” (It’s pronounced “CAH-chee-oh ay pep-ay.”) And it typically refers to the classic pasta dish made with aged cheese, coarsely ground black pepper, and butter. It’s essentially a simple yet, we dare say, sophisticated rendition of mac and cheese. But it also translates magnificently to potato chips. What results is crunchy, cheesy, peppery awesomeness. Perfect with wine or cocktails at happy hour. Or all alone at any hour.–Renee Schettler Rossi
If You Can't Find Unsalted Kettle Chips
If you can’t find unsalted kettle chips, shake your salted chips in batches in a colander to get the surface salt off.
Cacio e Pepe Potato Chips
- Quick Glance
- 5 M
- 15 M
- Serves 6
- One (8- or 8.5-ounce) package plain unsalted or lightly salted kettle-cooked potato chips
- 1 cup grated Parmigiano-Reggiano or Pecorino cheese
- 1 1/2 teaspoons coarsely ground black pepper
- Chopped fresh parsley (optional)
- 1. Preheat the oven to 400°F (200°C).
- 2. Divvy the potato chips up between 2 baking sheets lined with aluminum foil or parchment paper and spread the chips in a single layer.
- 3. Sprinkle the cheese on the chips and bake until the cheese starts to melt, 5 to 7 minutes.
- 4. Remove the sheets from the oven and sprinkle with the pepper. Let cool. If you’d like, scatter with some parsley before serving. The cheesy chips are lovely either warm or at room temperature.