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Blackstone Loaded Potato Chips

Blackstone loaded potato chips with crispy homemade slices, melty cheddar, and classic toppings. Cook paper-thin russet chips on a griddle, then pile on bacon, sour cream, green onions, jalapeños, and ranch drizzle for a nachos alternative.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 4 russet potatoes sliced paper-thin
Cooking oil
  • 0.25 cup vegetable oil
Salt
  • 1 salt to taste
Cheddar cheese
  • 2 cup shredded cheddar cheese
Bacon
  • 1 cup cooked bacon, crumbled
Sour cream
  • 0.5 cup sour cream
Green onions
  • 0.25 cup green onions, sliced
Jalapeño slices
  • 1 jalapeño slices
Ranch dressing
  • 1 ranch dressing for drizzling

Equipment

  • 1 griddle
  • 1 kitchen torch

Method
 

Cook the potato chips
  1. Heat a Blackstone griddle to medium-high and add the vegetable oil.
  2. Arrange the 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.
Load and finish
  1. Arrange the crispy chips on a large platter and sprinkle with shredded cheddar cheese.
  2. Use a kitchen torch or return to the griddle with a dome cover until the cheddar cheese melts.
  3. Top with cooked bacon, sour cream, green onions, jalapeños, and drizzle with ranch dressing.

Notes

For the crispiest chips, keep the potato slices paper-thin and cook in a single layer so moisture can steam off quickly; season right after they come off the griddle. Refrigerate leftovers in a sealed container up to 2 days, though chips will soften—refresh briefly on a hot griddle if you want more crunch. Freezing isn’t recommended for best texture. If you want a lighter version, use low-fat sour cream and reduced-fat cheddar.