Blackstone Loaded Potato Chips

Blackstone loaded potato chips are crispy homemade chips cooked paper-thin, then piled onto a platter with melted cheddar. Top them with bacon, sour cream, green onions, jalapeños, and a ranch drizzle for a nachos alternative that stays crunchy.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 6 servings

Course: Appetizer

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

potatoes

4 russet potatoes Sliced paper-thin for crisp, even cooking.

chip frying

0.25 cup vegetable oil Used to fry the potato slices into chips on the griddle.
salt to taste Season right after cooking.

toppings

2 cup shredded cheddar cheese Sprinkle over hot chips to melt.
1 cup cooked bacon Crumbled bacon for topping.
0.5 cup sour cream Spoon or dollop over chips.
0.25 cup green onions Sliced.
jalapeño slices Add heat to taste.
ranch dressing for drizzling Drizzle to finish.

Equipment

1 cast iron skillet

Method

Preheat and oil the griddle

Heat Blackstone griddle to medium-high and add vegetable oil.
Arrange russet potatoes in a single layer and cook for 5-6 minutes per side until crispy and golden, using the same medium-high heat.

Season, melt cheese, and build

Remove potato chips and immediately season with salt to taste.
Arrange chips on a large platter and sprinkle shredded cheddar cheese over the hot chips.
Use a kitchen torch or return the platter back to the griddle with a dome cover to melt the cheese.
Top with cooked bacon, sour cream, green onions, jalapeño slices, and ranch dressing for drizzling.

Notes

For the crispiest chips, keep slices paper-thin and cook in a true single layer without overlapping. Serve immediately for best crunch; leftovers can be refrigerated up to 3 days, but they’ll soften. Freeze is not recommended. For a lighter option, use reduced-fat cheddar and light sour cream while keeping the same toppings and melting step.