Consider this fair warning. These potato chips are addicting. They are deadly. They are damn good. Perfect for dip season. Or not. Perfect for hiding in the pantry with. Perfect for midnight gorging. Or closet eating. Don’t say I didn’t warn you. These are damn good chips.
I love potato chips. They are my vice and I shouldn’t keep them in the house. And really I haven’t bought them recently-until I did. And I did this. And we ate them. It really is very simple. They are damn good. And too easy to make. And quite easy to eat.
It is as simple as melting butter and adding a few things. Like garlic. Like parmesan. Like some more salt. And a few chili flakes. And that damn cheese out of a can. But it works. It works very well. Don’t say I didn’t warn you.
It as as quick as opening the bag and pouring in the butter and mixing it with the seasonings and then baking. Slowly, slowly baking. Until your kitchen is perfumed with the smell of butter. And garlic. And cheese. Don’t say I didn’t warn you.
Buttery Garlic Parmesan Potato Chips
Yield: 1 to 10 servings
Total Time: 30 minutes including baking
1 13 oz bag of Salted Kettle Chips (the party size)
1 stick melted butter
1 1/2 t garlic powder
3/4 t coarse salt
1/4 t red chili flakes
2 heaping Tablespoons of parmesan from the can
Fresh parmesan to throw on top
Preheat oven to 300 degrees.
Melt the butter. Add the seasonings and cheese. Stir. Open bag of chips. Pour in butter mixture. Toss gently but well, while holding bag shut. Pour out onto a parchment lined large baking sheet. Sprinkle with additional garlic powder and additional grated parmesan cheese of you’d like.
Bake on the lowest rack in oven for about 20 minutes until these are golden and crispy and delectable! And don’t say I didn’t warn you!
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