Blackstone Loaded Potato Chips

Blackstone loaded potato chips with crispy, paper-thin slices topped like nachos—melted cheddar, bacon, sour cream, green onions, jalapeños, and a ranch drizzle. Cooked on a griddle for fast browning, then finished with cheese that melts right on the chips for a hot, melty topping cascade.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 6 servings

Course: Appetizer

Cuisine: American

Calories: 620

Ingredients Equipment Method Notes

Ingredients

Potato chips

4 russet potatoes Slice paper-thin so they crisp evenly.
0.25 cup vegetable oil Use enough to lightly coat the griddle surface.
salt Season immediately after cooking.

Toppings

2 cup shredded cheddar cheese Sprinkle on hot chips so it melts quickly.
1 cup cooked bacon Crumble before topping.
0.5 cup sour cream Dollop or spoon over chips.
0.25 cup green onions Slice and sprinkle on top.
jalapeño slices Add to taste; include seeds if you want more heat.
ranch dressing Drizzle over everything just before serving.

Equipment

1 griddle

Method

Preheat and cook the potato chips

Heat the Blackstone griddle to medium-high and add the vegetable oil.
Arrange the potato slices in a single layer and cook for 5-6 minutes per side until crispy and golden.
Remove the chips and immediately season with salt.

Load and melt

Arrange the chips on a large platter and sprinkle with the shredded cheddar cheese.
Use a kitchen torch or return to the griddle with a dome cover to melt the cheese.
Top with the cooked bacon, sour cream, green onions, jalapeño slices, and drizzle with ranch dressing.

Notes

For the crispiest chips, keep potato slices as even and thin as possible and avoid overlapping in the griddle layer. Store leftovers in the fridge up to 3 days, reheating briefly to re-crisp; freezing is not recommended because the chips soften after thawing. For a lighter option, use low-fat sour cream and a reduced-fat cheddar blend (the melting works best when you melt the cheese right after topping).