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
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!
If you can’t find Senor Gordon’s chili, use whatever you can find.
Keywords: chili cheese potato chips, chili cheese, potato chips, snacks, ruffles flavors, semi homemade,