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Blackstone Loaded Potato Chips

Blackstone loaded potato chips: paper-thin russet chips cooked on a griddle until crisp and golden, then piled high with melty cheddar, bacon, and creamy toppings. This griddle appetizer doubles as a nachos alternative with jalapeños and a ranch drizzle over the top.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes Sliced paper-thin for even crisping.
  • 0.25 cup vegetable oil Use enough to help crisp and brown the slices on the griddle.
  • 1 salt Season after cooking while chips are hot.
  • 2 cup shredded cheddar cheese Sprinkle over chips so it melts quickly.
  • 1 cup cooked bacon Crumble after cooking/using pre-cooked bacon.
  • 0.5 cup sour cream Spoon or dollop to cool the chips slightly.
  • 0.25 cup green onions Slice and scatter over the top.
  • 1 jalapeño slices Add to taste for heat.
  • 1 ranch dressing Drizzle over the loaded chips right before serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the chips
  1. Heat a Blackstone griddle to medium-high and add the vegetable oil.
  2. Arrange the paper-thin russet potato slices in a single layer and cook for 5-6 minutes per side until crispy and golden.
  3. Remove the chips and immediately season with salt.
Load and melt the toppings
  1. Arrange the crispy chips on a large platter and sprinkle with the shredded cheddar cheese.
  2. Use a kitchen torch or return the platter to the griddle with a dome cover to melt the cheese.
Finish with toppings and serve
  1. Top with crumbled cooked bacon, spreading it evenly over the melted cheese.
  2. Add sour cream, then scatter green onions and jalapeño slices over the top.
  3. Drizzle ranch dressing over everything and serve immediately.

Notes

For the crispiest chips, slice the potatoes as evenly as possible and keep the griddle at a steady medium-high so each side browns without burning. Serve right away for maximum crunch; leftovers will soften in the fridge for up to 3 days. Freezing is not recommended because the texture of the chips and toppings will deteriorate. For a lighter option, swap sour cream for plain Greek yogurt to keep the tang with less richness.