Photo by Alex Lau
Cacio e pepe works on so many things, this potato chip recipe is just our latest obsession with using the whole flavor combination.
Recipe information
Yield
Serves 8
Ingredients
1 (8-ounce) bag kettle-cooked potato chips
1 1/2 ounces Pecorino, finely grated (about 1 1/2 cups)
1 tablespoon coarsely ground black pepper
Preparation
Preheat oven to 425°F. Arrange potato chips in a single layer on a rimmed baking sheet. Sprinkle half of cheese evenly over chips. Bake until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Remove from oven and immediately top with remaining cheese and pepper. Let cool, then transfer to a serving bowl.
Recipe notes
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