Alex Lau
Cacio e pepe works on so many things, this chips recipe is just our latest obsession with using the whole flavor combination.
Recipe information
Yield
8 Servings
Ingredients
1
8-ounce bag kettle-cooked potato chips
1½
ounces Pecorino, finely grated (about 1½ cups)
1
tablespoon coarsely ground black pepper
Preparation
Preheat oven to 425°. Arrange potato chips in a single layer on a rimmed baking sheet. Sprinkle half of cheese evenly over chips. Bake until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Remove from oven and immediately top with remaining cheese and pepper. Let cool, then transfer to a serving bowl.
Nutrition Per Serving
Calories (kcal) 170 Fat (g)10 Saturated Fat (g) 2 Cholesterol (mg) 5 Carbohydrates (g) 19 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 3 Sodium (mg) 230