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Blackstone Loaded Potato Chips

Blackstone loaded potato chips—paper-thin russet slices cooked until extra crispy, then topped with melted cheddar, bacon, sour cream, and jalapeño. This griddle appetizer is built like nachos alternative, with a melty cheese finish and fresh 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Base chips
  • 4 russet potatoes Use paper-thin slices for crisp, even cooking.
  • 0.25 cup vegetable oil
  • salt Season after frying for best flavor and control.
Cheese and savory toppings
  • 2 cup shredded cheddar cheese
  • 1 cup cooked bacon, crumbled
Fresh and creamy toppings
  • 0.5 cup sour cream
  • 0.25 cup green onions Slice for a bright, fresh topping.
  • jalapeño slices Add to taste for heat.
  • ranch dressing Drizzle lightly over the finished chips.

Equipment

  • 1 Blackstone griddle

Method
 

Cook the potato chips
  1. Heat the Blackstone griddle to medium-high and add the vegetable oil. Let the surface heat until the oil shimmers.
  2. Arrange the russet potato slices in a single layer and cook for 5-6 minutes per side until crispy and golden. Keep the slices flat so they cook evenly.
  3. Remove the chips and immediately season with salt. Seasoning right after cooking helps it cling to the crisp surface.
Load and melt the toppings
  1. Arrange the chips on a large platter and sprinkle with the shredded cheddar cheese. Spread it evenly so every bite gets a cheesy layer.
  2. Melt the cheese using a kitchen torch or by returning to the griddle with a dome cover. Heat until the cheese is melted and glossy, watching closely so the chips stay crisp.
  3. Top with the cooked bacon, sour cream, green onions, jalapeños, and ranch drizzle. Add jalapeños last and drizzle ranch in thin lines for a clean finish.

Notes

Pro tip: Slice the russet potatoes paper-thin for the crispiest chips and consistent browning. Serve immediately for best crunch; store leftovers in an airtight container in the refrigerator up to 2 days, though chips will soften. Freeze is not recommended due to texture changes. For a lighter swap, use reduced-fat cheddar and light sour cream to cut calories while keeping the loaded topping vibe.