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Blackstone Loaded Potato Chips

Blackstone loaded potato chips with paper-thin crispy slices topped like nachos—cheese, bacon, sour cream, and jalapeños. Made on a griddle for an extra-crisp crunch, then finished with a quick melt and an all-the-fixings platter.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potato chips base
  • 4 russet potatoes Sliced paper-thin for crisp, evenly golden chips.
  • 0.25 cup vegetable oil For crisping and helping the chips brown on the griddle.
  • salt Use to taste after cooking.
Loaded toppings
  • 2 cup shredded cheddar cheese Sprinkle over hot chips so it melts.
  • 1 cup cooked bacon Crumble before topping.
  • 0.5 cup sour cream Dollop or spoon over the melted cheese.
  • 0.25 cup green onions Slice for a fresh finish.
  • jalapeño slices Add to taste.
  • ranch dressing Drizzle right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Cook the chips
  1. Heat a Blackstone griddle to medium-high and add the vegetable oil. You should see the oil shimmer when it’s ready.
  2. Arrange the paper-thin russet potato slices in a single layer on the griddle. Cook for 5-6 minutes per side until crispy and golden.
  3. Remove the chips from the griddle and immediately season with salt. This helps the flavor stick while they’re hot.
Melt and load the toppings
  1. Arrange the chips on a large platter and sprinkle shredded cheddar cheese over the top. Spread evenly so the cheese melts into every bite.
  2. Use a kitchen torch or return the platter to the griddle with a dome cover to melt the cheese. Heat just until the cheese is melted and glossy.
  3. Top the melted chips with crumbled cooked bacon. Add it while the cheese is still warm.
  4. Spoon the sour cream over the chips. Let it fall in small dollops for a loaded look.
  5. Sprinkle the sliced green onions over the top. Scatter them so you get fresh bites throughout.
  6. Add jalapeño slices on top to taste. Use more or less depending on how spicy you want it.
  7. Drizzle ranch dressing over everything right before serving. Finish with a light, zigzag pattern for visual contrast.

Notes

Pro tip: Keep the potato slices paper-thin and avoid overlapping so they cook crisp instead of steaming. Refrigerate leftovers in a sealed container up to 2 days, but note the chips soften as they sit; re-crisp briefly on the griddle. Freezing isn’t recommended for best texture. For a lighter option, swap half the cheddar for reduced-fat cheddar and use a lighter sour cream if you want fewer calories without changing the method.