Description
Cacio e Pepe Potato Chips are a delicious twist on classic kettle-cooked chips, topped with finely grated Pecorino Romano cheese, freshly cracked black pepper, and a hint of garlic powder. This easy-to-make snack is warmed in the oven until the cheese melts slightly, creating a flavorful, crispy treat perfect for any occasion.
Ingredients
Scale
Ingredients
- 1 (8 oz) bag plain kettle-cooked potato chips
- 1/2 cup finely grated Pecorino Romano cheese
- 1 teaspoon freshly cracked black pepper (or to taste)
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon olive oil (optional, for better adherence of cheese and pepper)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Chips: Spread the kettle-cooked potato chips evenly over the lined baking sheet, ensuring they are in a single layer for even heating.
- Add Toppings: Lightly drizzle the chips with olive oil if using, which helps the cheese and pepper stick better. Then sprinkle the finely grated Pecorino Romano cheese, freshly cracked black pepper, and garlic powder evenly over the chips.
- Bake: Place the baking sheet in the preheated oven and bake for 5–7 minutes, or until the cheese has just melted and the chips are warmed through and fragrant.
- Cool and Serve: Remove the chips from the oven and allow them to cool slightly before serving. Enjoy immediately to experience the best flavor and texture.
Notes
- For a stronger pepper flavor, increase the amount of freshly cracked black pepper to taste.
- Garlic powder is optional but adds a nice subtle depth of flavor.
- Use a high-quality Pecorino Romano for the best authentic taste.
- Serve these chips as a snack or appetizer with your favorite dips for added variety.
- Make sure not to overbake to prevent the chips from becoming soggy or burnt.
