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Blue tray filled with cacio e pepe potato chips--chips topped with cheese, black pepper, and parsley.
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5 / 2 votes

Cacio e Pepe Potato Chips

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.
Prep Time5 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Snacks
Cuisine: American
Servings: 6 servings
Calories: 271

Ingredients

  • 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)
US - Metric

Instructions

  • Preheat the oven to 400°F (200°C).
  • Divvy the potato chips up between 2 baking sheets lined with aluminum foil or parchment paper and spread the chips in a single layer.
  • Sprinkle the cheese on the chips and bake until the cheese starts to melt, 5 to 7 minutes.
  • 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.

Nutrition

Serving: 1portion | Calories: 271kcal | Carbohydrates: 20g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 382mg | Fiber: 2g | Sugar: 1g