Check out my chili cheese potato chips. Semi homemade and so worth it. With a bit of chili seasoning and some cheese, these are WAY better than the standard Ruffles flavors!
As evidenced before in this arena, I have confessed to my junk food vice.
We all know that potatoes in every form, have me doing my happy dance.
But make those potatoes into French Fries or potato chips and I am out of control.
I am the person that must say yes to every new flavor of potato chip at the market.
After all someone must be the guinea pig. Forget the Fritos or even the Flamin’ Hot Fritos, which are Manservant’s vice, just call me the potato chip queen.
I’ve travelled the globe and always find a potato chip to try.
China had numerous flavors, some of these which I never found.
We tended to stick to the famous Pringle which gave Alex Odie a taste of home. Spain has a truffle flavor that puts any here to shame.
In South Africa we found golden crispy potato chips in a produce store, that I’ve never seen anywhere else.
We kept going back supposedly for fresh fruit.
In this venue I’ve supplied you with garlic parmesan potato chips and beer and honey potato chips and today’s invention is chili cheese.
Recently Senor Gordon sent me an entire case of dried chili mix consisting of 24 packets.
I saw his post on Instagram and mentioned I’d never seen his chili in Colorado. I just love things made in Colorado and he was kind enough to send some out and since he was so kind, I promoted him via gifts to my neighbors!
Apparently I’ve been missing Senor Gordon in the spice section, because I guess he has been there since LIKE 1948.
Apparently I’m not tall enough to see the top shelf!
These little packets of chili seasonings are gluten free and contain no MSG and have the handsome Senor Gordon emblazoned on the front.
This is a mild chili that even my mother would like, though it does have cornmeal added to help decipher this from Midwestern chili.
I did make chili with it, which made Manservant quite happy, but wondered what else I could use these perfect sized packets of spice for.
Enter chili cheese potato chips. After all Manservant is brewing beer on Friday, and Super Bowl is coming.
What better way to please that gender then chili…in any form. (Jeez. I’m almost afraid to talk about gender in this day and age. So let’s just do-si-do back to chili, shall we?)
In this riff on the above mentioned potato chips, I merely added some Senor Gordon’s chili seasoning, a touch more ancho chile powder and cheese.
Any chili seasoning will work, so choose what you can find or make your own blend of seasonings.
We were both quite taken with these chili cheese potato chips.
Ready for the oven in less than 15 minutes, these chili cheese potato chips save you a trip to the grocery.
Well, that is if you have a few things on hand. Regardless, they are way better than what you can buy!
I love the crispy cheesy edges that are created when the Cheddar cheese melts and the seasoning…well who can go wrong with chili?
One could serve these chili cheese potato chips with a dip. Or one could eat them straight up. Your choice!
But just in case you just have to have dip, here’s one that I think would work pretty, pretty good!
From Barefeet in the Kitchen comes the best queso blanco dip. Forget the Fritos or Doritos and use these chili cheese potato chips for dippers!
Hatch Chile Peppadew Cheese would taste great with these, too!
Please Pin and Share: (After all, I did!)
Chili Cheese Potato Chips (Semi-Homemade)
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 5-8 Servings 1x
- Category: Snacks
- Method: Baking
- Cuisine: American
Ingredients
1 13 oz bag of Salted Kettle Chips (I used Boulder Potato Chips)
1 stick melted butter
4 t Senor Gordon’s chili seasoning (1 t reserved)
1 t ancho chile powder
4 heaping Tablespoons of parmesan cheese from the can (Reserve 2 T)
1 T Four Cheese Sprinkles from Savory Seasonings (optional) or 1 T parmesan cheese
2 c finely shredded Cheddar Cheese
Instructions
Preheat oven to 300 degrees with rack in lowest position. Line a sheet pan with parchment paper or a Silpat.
Melt butter in a measuring cup in microwave.
Add 3 t of chili seasoning, 1 t ancho chile powder, 2 heaping tablespoons of parmesan cheese, 1 T of Four Cheese Sprinkles or 1 more Tablespoon of parmesan cheese. Whisk well.
Cut off top of bag of potato chips. Pour in half of the butter mixture. Shake well to distribute butter. Now add the rest of butter mixture and shake gently again. Pour onto prepared sheet pan. Place on bottom rack and bake for 1o minutes.
In the measuring cup that contained the butter, add the cheddar cheese, 2 T parmesan cheese and 1 t of Senor Gordon’s chili seasoning. Stir well.
After 10 minutes remove potato chips from oven and distribute the Cheddar cheese mixture evenly over the top. With a silicone spatula, stir chips gently to distribute. Bake for 12 minutes more. Remove from oven and let cool. Enjoy!
Notes
If you can’t find Senor Gordon’s chili, use whatever you can find.
Susan
Friday 18th of January 2019
What is it about potato chips that is so irresistible? We definitely indulge occasionally and love the idea of a spicy chip!
Gloria Roa Baker
Friday 11th of January 2019
these potato chipslook wonderful ! I have to do for the twins!!
Healthy World Cuisine
Friday 11th of January 2019
These little delicious bites would be gone in a nanosecond with teenage boys!
sippitysup
Thursday 10th of January 2019
Noe that's dedication to your obsession. Homemade potato chips! Well done. GREG
Liz
Wednesday 9th of January 2019
Oh, my gosh, these could be very dangerous to have around! Just one bite and I'd eat the whole bowlful! Love these, Abbe!