Go Back

Blackstone Loaded Potato Chips

Blackstone loaded potato chips with crispy, paper-thin russet slices and a melty cheddar topping. Cook on a griddle, then pile on bacon, sour cream, green onions, jalapeño slices, and ranch for a nachos alternative with crunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 russet potatoes Sliced paper-thin for fast, even crisping.
Vegetable oil
  • 0.25 cup vegetable oil Used to help the chips crisp on the griddle.
Salt
  • 1 salt Season to taste after frying.
Cheddar cheese
  • 2 cup shredded cheddar cheese Sprinkle while chips are hot so it melts right away.
Bacon
  • 1 cup cooked bacon, crumbled Add after cheese melts so it stays crisp.
Sour cream
  • 0.5 cup sour cream Spoon on for tangy creaminess.
Green onions
  • 0.25 cup green onions, sliced Use as a fresh topping.
Jalapeño slices
  • 1 jalapeño slices Add to taste for heat.
Ranch dressing
  • 1 ranch dressing for drizzling Drizzle over the top just 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 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
  1. Arrange the chips on a large platter and sprinkle with the shredded cheddar cheese.
  2. Use a kitchen torch or return to the griddle with a dome cover to melt the cheese.
Finish with toppings
  1. Top the melted-cheese chips with crumbled bacon, sour cream, green onions, jalapeño slices, and ranch drizzle.

Notes

For the crispiest chips, keep potato slices very thin and avoid overlapping in the griddle layer. Store leftovers in the fridge up to 3 days, but expect chips to soften when reheated. Freezing isn’t recommended because the toppings and potatoes lose texture. For a lighter option, use reduced-fat cheddar and light sour cream (texture stays close, calories drop).