Description
Cacio e Pepe Potato Chips combine the irresistible crispiness of kettle-cooked chips with the bold flavors of Pecorino Romano cheese and freshly cracked black pepper, creating a simple yet sophisticated snack perfect for any occasion.
Ingredients
Scale
Main 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 prepare for baking.
- Arrange Chips: Spread the kettle-cooked potato chips evenly across the prepared baking sheet, ensuring the chips are in a single layer for even heating.
- Add Toppings: If desired, lightly drizzle olive oil over the chips to help the cheese and seasonings stick better. Then sprinkle the grated Pecorino Romano cheese evenly over the chips, followed by freshly cracked black pepper and optional garlic powder.
- Bake: Place the baking sheet in the preheated oven and bake for 5 to 7 minutes until the cheese just melts and the chips become warm and fragrant. Keep a close eye to prevent burning.
- Cool and Serve: Remove the chips from the oven and allow them to cool slightly. Serve immediately to enjoy the best flavor and crisp texture.
Notes
- Use fresh freshly cracked black pepper for the best authentic cacio e pepe flavor.
- Optional garlic powder adds a subtle garlic note but can be omitted for a more traditional taste.
- Olive oil helps cheese and seasoning adhere but can be skipped for a lighter chip.
- Watch chips carefully while baking to avoid burning the cheese.
- Serve immediately for optimal crunch and flavor.
