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Blackstone Loaded Potato Chips

Blackstone loaded potato chips with crispy, paper-thin slices cooked on a griddle, then topped with melty cheddar, bacon, and all the fixings. This griddle appetizer is the nachos alternative that comes together fast and stays crunchy under the toppings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Potato chips base
  • 4 russet potatoes Slice paper-thin for best crisping.
  • 0.25 cup vegetable oil Used to fry on the griddle.
  • 0.25 salt Season to taste.
Toppings
  • 2 cup shredded cheddar cheese For melting over hot chips.
  • 1 cup cooked bacon, crumbled Crispy bacon works best.
  • 0.5 cup sour cream Spoon on after cheese melts.
  • 0.25 cup green onions, sliced Add for freshness and crunch.
  • 1 jalapeño slices Add to taste.
  • 0.25 ranch dressing for drizzling Drizzle right before serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the potato chips
  1. Heat the Blackstone griddle to medium-high and add the vegetable oil.
  2. Arrange the paper-thin russet 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 so the flavor sticks while they’re hot.
Load and melt
  1. Arrange the seasoned chips on a large platter and sprinkle with the shredded cheddar cheese.
  2. Use a kitchen torch or return the chips to the griddle with a dome cover to melt the cheese, then stop as soon as it turns glossy.
Finish with toppings
  1. Top the melted-cheese chips with the crumbled cooked bacon.
  2. Spoon on the sour cream in small dollops.
  3. Sprinkle with the sliced green onions.
  4. Add jalapeño slices to taste.
  5. Drizzle with ranch dressing just before serving.

Notes

For maximum crunch, slice russet potatoes paper-thin and keep the griddle at a steady medium-high; avoid overcrowding so steam can’t soften the edges. Store leftovers in the fridge up to 2 days, but expect reduced crispiness once topped; reheat on a hot griddle or in a dry skillet. Freezing isn’t recommended for loaded chips. For a dairy-light option, use reduced-fat shredded cheddar and light sour cream to lower calories while keeping the melt and tang.