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Blackstone Loaded Potato Chips

Blackstone loaded potato chips with crispy, paper-thin slices topped with melted cheddar, bacon, sour cream, and jalapeños. This griddle appetizer is built like nachos alternative—layered while the chips are hot so the cheese melts fast.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Potato chips base
  • 4 large russet potatoes Sliced paper-thin.
  • 0.25 cup vegetable oil For griddling and crisping.
  • salt To taste.
Toppings
  • 2 cup shredded cheddar cheese Shredded for fast melting.
  • 1 cup cooked bacon, crumbled Use cooked bacon.
  • 0.5 cup sour cream Spoonable topping.
  • 0.25 cup green onions, sliced Adds fresh onion bite.
  • jalapeño slices To taste.
  • ranch dressing for drizzling Drizzle over finished chips.

Equipment

  • 1 Blackstone griddle

Method
 

Preheat and cook the chips
  1. Heat the Blackstone griddle to medium-high and add the vegetable oil so it shimmers. Wait until the surface is hot before adding potato slices.
  2. Arrange the potato slices in a single layer and cook for 5-6 minutes per side until crispy and golden. Flip once so both sides brown evenly.
  3. Remove the chips and immediately season with salt. Seasoning right away helps the flavor stick to the crisp surface.
Melt and load with toppings
  1. Arrange the chips on a large platter and sprinkle with the shredded cheddar cheese. Keep the chips in a single layer so the cheese melts across the top.
  2. Use a kitchen torch or return to the griddle with a dome cover to melt the cheese. Stop when the cheese is fully melted and glossy.
  3. Top with the crumbled bacon, sour cream, green onions, jalapeño slices, and ranch dressing drizzle. Serve right away while everything is hot and the chips stay crisp.

Notes

For the crispiest chips, aim for truly paper-thin slices and avoid overlapping on the griddle. Store leftovers covered in the refrigerator up to 3 days, but note the chips will soften as they sit. Freezing isn’t recommended for best texture. For a lighter option, swap sour cream and ranch for plain Greek yogurt thinned with a splash of milk (still drizzle-able).