Description
Cacio e Pepe Potato Chips are a crispy, cheesy, and peppery snack that elevates classic potato chips with the flavors of the Italian pasta dish, Cacio e Pepe. The combination of finely grated Parmesan and coarsely ground black pepper adds a rich, bold kick to every bite.
Ingredients
Units
Scale
- 1 8-oz bag kettle-cooked potato chips
- 1 cup finely grated Parmesan cheese
- 3 teaspoons coarsely ground black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the kettle-cooked potato chips in a single layer on a baking sheet.
- Evenly sprinkle the finely grated Parmesan cheese over the chips, followed by the coarsely ground black pepper.
- Bake for 5-7 minutes or until the cheese is melted and bubbly, and the chips are slightly golden. Keep a close eye to prevent burning.
- Remove from the oven and allow the chips to cool slightly before serving.
Notes
- For a spicier kick, you can add a pinch of red pepper flakes along with the black pepper.
- These chips are best served immediately after baking, but you can store any leftovers in an airtight container to keep them crispy.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg