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Blackstone Loaded Potato Chips

Blackstone loaded potato chips made with paper-thin russet slices, griddle-crisped until golden, then finished with melted cheddar and nachos-style toppings. Crunchy, cheesy, and piled high with bacon, sour cream, green onions, jalapeños, and a ranch drizzle—an easy griddle appetizer swap.
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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
  

Potato chips base
  • 4 russet potatoes Sliced paper-thin.
  • 0.25 cup vegetable oil For frying on the griddle.
  • salt To taste.
Toppings
  • 2 cup shredded cheddar cheese For the cheesy layer.
  • 1 cup cooked bacon, crumbled Cooked and crumbled.
  • 0.5 cup sour cream For the tangy dollops.
  • 0.25 cup green onions, sliced For freshness and crunch.
  • 1 jalapeño slices Add to heat level.
  • 0.25 cup ranch dressing For drizzling; amount can be adjusted to taste.

Equipment

  • 1 griddle
  • 1 kitchen torch

Method
 

Griddle and cook the chips
  1. Heat the Blackstone griddle to medium-high and add the vegetable oil, letting it shimmer across the surface.
  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 while they are hot so it sticks.
Melt cheese and load the platter
  1. Arrange the hot chips on a large platter and sprinkle with the shredded cheddar cheese so it lands across the surface.
  2. Use a kitchen torch to melt the cheese or return the chips to the griddle with a dome cover until the cheese is melted.
  3. Top with the crumbled bacon, sour cream, sliced green onions, jalapeño slices, and finish with a ranch dressing drizzle.

Notes

Pro tip: Slice potatoes as evenly as possible (paper-thin and consistent) for crisp, uniform chips—if batches feel pale, give them an extra 30-60 seconds per side. Store assembled chips in the fridge up to 1 day, but best texture is right after topping; for best results keep chips and toppings separate and re-crisp chips in a hot oven or on the griddle briefly. Freezing assembled loaded chips is not recommended due to texture changes. For a lighter option, swap some or all sour cream with Greek yogurt for a tangy topping with less fat.