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Blackstone Loaded Potato Chips

Blackstone loaded potato chips made with paper-thin fried slices, then topped with melty cheddar, bacon, sour cream, and ranch for a nachos alternative. Crispy, golden chips come off the griddle and get a quick cheese-melt finish before topping.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Loaded potato chip toppings
  • 4 large russet potatoes Sliced paper-thin for crisp chips.
  • 0.25 cup vegetable oil For frying the potato slices on the griddle.
  • salt Season to taste after cooking.
  • 2 cup shredded cheddar cheese Sprinkle over hot chips to melt.
  • 1 cup cooked bacon, crumbled Use cooked bacon, then crumble.
  • 0.5 cup sour cream Spoon or drizzle over the chips.
  • 0.25 cup green onions, sliced Add for freshness and color.
  • jalapeño slices Add heat to taste.
  • ranch dressing for drizzling Drizzle over the finished chips.

Equipment

  • 1 griddle
  • 1 kitchen torch

Method
 

Fry the potato chips on the griddle
  1. Heat a Blackstone griddle to medium-high and add the vegetable oil.
  2. Arrange the paper-thin potato slices in a single layer and cook for 5-6 minutes per side until crispy and golden.
Season and melt the cheese
  1. Remove the chips from the griddle and immediately season with salt.
  2. Arrange the chips on a large platter and sprinkle with the shredded cheddar cheese.
  3. Use a kitchen torch to melt the cheese, or return the platter to the griddle and cover with a dome until melted.
Top and serve
  1. Top the melted-cheese chips with the crumbled bacon.
  2. Add the sour cream over the chips.
  3. Scatter the sliced green onions over the top.
  4. Add jalapeño slices to taste.
  5. Drizzle ranch dressing over the loaded potato chips and serve right away.

Notes

For the crispest chips, slice the potatoes paper-thin and keep them in a single layer so they cook evenly. Store leftovers in the fridge up to 3 days, but note they will soften; re-crisp in a hot skillet or on the griddle briefly. Freezing is not recommended. For a lighter option, swap sour cream and ranch drizzle with plain Greek yogurt thinned with a splash of milk.