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Blackstone Loaded Potato Chips

Blackstone loaded potato chips with crispy, paper-thin slices topped with melted cheddar, bacon, and sour cream. Cooked on a griddle for a golden crunch, then finished like nachos for a loaded chips alternative.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 4 russet potatoes
Oil and seasoning
  • 0.25 cup vegetable oil
  • salt to taste
Cheese and toppings
  • 2 cup shredded cheddar cheese
  • 1 cup cooked bacon crumbled
  • 0.5 cup sour cream
  • 0.25 cup green onions sliced
  • jalapeño slices
  • ranch dressing for drizzling

Equipment

  • 1 cast iron skillet

Method
 

Make the crispy chips
  1. Heat a Blackstone griddle to medium-high and add the vegetable oil.
  2. Arrange the sliced russet potatoes in a single layer and cook for 5-6 minutes per side until crispy and golden, using a careful flip when the edges set.
  3. Remove the chips and immediately season with salt while they’re hot so it clings.
Load and melt
  1. Arrange the chips on a large platter and sprinkle with the shredded cheddar cheese so it covers the top layer.
  2. Use a kitchen torch or return the platter to the griddle with a dome cover to melt the cheese until glossy.
Top and serve
  1. Top with the crumbled cooked bacon so it distributes across the melted cheese.
  2. Spoon the sour cream over the chips, then scatter the sliced green onions on top.
  3. Add jalapeño slices for heat, then drizzle with ranch dressing for a finishing sauce.

Notes

For the crispiest chips, slice the russet potatoes paper-thin and keep them in a single layer—overlap steams them. Eat immediately after melting for best crunch. Refrigerate leftovers in an airtight container up to 2 days; rewarm in a hot skillet or on a griddle briefly to crisp. Freezing isn’t recommended because the toppings and cheese texture change. For a lighter option, use reduced-fat cheddar and swap sour cream for low-fat sour cream.