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 time
- 5 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 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.