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Cheese and Pepper (Cacio e Pepe) Potato Chips
Siri Daly's Cheese and Pepper (Cacio e Pepe) Potato Chips
TODAY
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Servings:
6-8

Cacio e Pepe (cheese and pepper) is one of my favorite pastas, so when I realized I could transform it into a chip it seemed like a no-brainer! This recipe is as simple as it gets, and it comes together in a matter of minutes.  It's the perfect festive snack for your end-of-year celebration!

Technique tip: For easy clean up, line your baking sheet with tin foil. 

Swap option: You can experiment with a variety of different chip flavors and cheeses. 

Ingredients

    • One 8-ounce bag kettle cooked potato chips
    • 1 cup Parmigiano-Reggiano or Pecorino
    • 1 tablespoon coarsely ground black pepper

Preparation

1. Preheat oven to 400º F.

2. Evenly place potato chips on a rimmed baking sheet lined with tin foil.

3. Sprinkle about half of the cheese over the chips, and place in the oven. 

4. Bake for about 5 minutes, until cheese starts to melt.

5. Remove from oven, and sprinkle with the rest of the cheese and the pepper.  Let cool and enjoy!

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