Description
Cacio e Pepe Potato Chips are a simple and delicious snack inspired by the classic Italian pasta dish. These kettle-cooked potato chips are tossed with freshly grated Pecorino Romano cheese, black pepper, and a hint of garlic powder, creating a savory, cheesy, and slightly spicy treat that’s perfect for sharing or enjoying on your own.
Ingredients
Scale
Ingredients
- 1 bag (5–6 ounces) kettle-cooked potato chips
- 1/2 cup finely grated Pecorino Romano cheese
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder (optional)
Instructions
- Prepare the Chips: Pour the kettle-cooked potato chips into a large mixing bowl. If the chips are not warm, gently warm them in a low oven for 2–3 minutes to help the cheese adhere better.
- Add Cheese and Seasoning: While the chips are still warm, sprinkle the finely grated Pecorino Romano cheese evenly over them. Add freshly ground black pepper and garlic powder, if using.
- Toss to Coat: Gently toss all the chips to ensure every chip is coated with the cheese and seasoning for full flavor.
- Serve: Serve the chips immediately to enjoy the best texture and flavor. For optimal taste, enjoy them warm.
Notes
- Use freshly grated Pecorino Romano cheese and freshly ground black pepper for maximum flavor.
- These chips are best served warm but can be stored in an airtight container for up to 1 day.
- Great as a party snack or as a flavorful side to sandwiches.
