Chipper picker upper

Lynnda Cloutier

By
@eatygourmet

when you warm chips in the oven and add a savory, spicy layer of cheese and cayenne, it's a winner. Source unknown


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Ingredients

4 1/2 cups kettle cooked potato chips, about 5 ounces or one large bag
1/2 cup very finely grated parmigiano-reggiano cheese, about 1 ounce
1/2 teaspoon paprika
1/8 teaspoons cayenne pepper

Directions Step-By-Step

1
spread 4 1/2 cups kettle cooked potato chips, on a rimmed baking sheet. Bake at 350° until oil appears, 6 to 7 minutes. Meanwhile, mix together 1/2 cup very finely grated Parmigiano-Reggiano cheese, about 1 ounce, 1/2 teaspoon paprika, and 1/8 teaspoons cayenne pepper. Remove chips from oven, and immediately sprinkle with cheese mixture. Serve warm or at room temperature. Serves four.

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