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Blackstone Loaded Potato Chips

Blackstone loaded potato chips are crispy, paper-thin russet slices griddled until golden, then topped like nachos with melty cheddar, bacon, and ranch drizzle. This griddle appetizer turns simple potato chips into a cheesy, crunchy platter with jalapeños and green onions.
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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
  

Russet potatoes
  • 4 large russet potatoes sliced paper-thin
Vegetable oil
  • 0.25 cup vegetable oil
Salt
  • 0.25 tsp Salt to taste
Cheddar cheese
  • 2 cup shredded cheddar cheese
Bacon
  • 1 cup cooked bacon, crumbled
Sour cream
  • 0.5 cup sour cream
Green onions
  • 0.25 cup green onions, sliced
Jalapeño slices
  • 1 Jalapeño slices
Ranch dressing
  • 0.25 cup Ranch dressing for drizzling

Equipment

  • 1 Blackstone griddle

Method
 

Griddle the chips
  1. Heat the Blackstone griddle to medium-high and add the vegetable oil. Keep the surface hot enough that potato slices begin to sizzle on contact.
  2. Arrange the paper-thin potato slices in a single layer and cook for 5-6 minutes per side until crispy and golden. Flip only once so the chips hold together.
  3. Remove the chips and immediately season with salt. Arrange them so they stay crisp while you build the toppings.
Load and melt
  1. Arrange the chips on a large platter and sprinkle with the shredded cheddar cheese. Cover the chips evenly so the cheese melts across the whole pile.
  2. Use a kitchen torch or return the platter to the griddle with a dome cover to melt the cheese. Watch for the cheese to go glossy and fully melted before topping.
Finish toppings
  1. Top with the crumbled bacon, sour cream, and green onions. Distribute toppings so each bite has crunchy chip and creamy cheese contrast.
  2. Add jalapeño slices and drizzle with ranch dressing. Serve right away for the crispiest loaded chips.

Notes

For extra-crisp chips, slice russet potatoes as thin as possible and avoid overcrowding so each slice fries instead of steams; cook in batches if needed. Store leftovers in the fridge up to 2 days, but note chips soften over time—recrisp them briefly on the griddle. Freezing is not recommended for best crunch. Dietary swap: use turkey bacon for a lighter topping while keeping the same cheese-and-ranch style.