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Blackstone Loaded Potato Chips

Blackstone loaded potato chips with crispy, paper-thin slices and a hot cheese melt. Topped like nachos alternative with bacon, sour cream, green onions, jalapeños, and ranch drizzle.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

russet potatoes
  • 4 russet potatoes sliced paper-thin
vegetable oil
  • 0.25 cup vegetable oil
salt
  • 0.25 tsp salt to taste
shredded cheddar cheese
  • 2 cup shredded cheddar cheese
cooked bacon, crumbled
  • 1 cup cooked bacon, crumbled
sour cream
  • 0.5 cup sour cream
green onions
  • 0.25 cup green onions sliced
jalapeño slices
  • 0.25 cup jalapeño slices
ranch dressing
  • 0.25 cup ranch dressing for drizzling

Equipment

  • 1 griddle

Method
 

Cook the chips
  1. Heat the Blackstone griddle to medium-high and add the vegetable oil. Let the oil shimmer so it’s ready to crisp the potatoes.
  2. Arrange the paper-thin russet potato slices in a single layer. Cook for 5-6 minutes per side until crispy and golden.
  3. Remove the chips from the griddle. Immediately season with salt while they’re hot.
Load and melt the toppings
  1. Arrange the chips on a large platter. Sprinkle shredded cheddar cheese over the top in an even layer.
  2. Use a kitchen torch to melt the cheese or return the platter to the griddle with a dome cover. Heat until the cheese is melted and glossy.
Finish with nacho-style toppings
  1. Top the loaded chips with cooked bacon. Scatter it across the platter so every bite gets some.
  2. Dollop and spread the sour cream over the chips. Drizzle in a loose pattern for a creamy layer.
  3. Sprinkle the green onions over the top. Add them while everything is warm so they stay fresh-tasting.
  4. Add jalapeño slices across the platter. Distribute to control heat from mild to spicy.
  5. Drizzle ranch dressing over the loaded chips. Finish with extra ranch to taste before serving.

Notes

For extra crunch, keep the potato slices in one layer and avoid overlapping so steam can escape. Store leftovers covered in the refrigerator up to 2 days; reheat on a hot griddle or skillet to re-crisp, and avoid microwaving. Freezing isn’t recommended for the best texture. For a lighter option, use turkey bacon and reduced-fat cheddar or a lighter ranch.