Move over french fries, these parmesan herb potato chips are full of cheese-toasted goodness you need to try! With just 10 minutes, a sheet pan, and 4 ingredients, you'll have the fanciest chip you ever tasted. You won't need to tell anyone how easy these fancy crisps were to make!
Perfect for summer BBQs, picnics, family gatherings and the holidays. This crunchy side dish does not disappoint.
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I don't know if this is a recipe, but it's more of a hack. This method takes regular, plain old potato chips and elevates them to the next level! If you make these chips, everyone will ask where you got them. They are that good.
But the BEST part?! They are sooooo flippin easy to make! I can't wait to make you look like a kitchen wizard with these easy, cheese-toasted chips.
I love to pack them up in cute cellophane bags and serve them in a box lunch for special occasion picnics. They also work quite nicely with my chicken bacon ranch sliders. But honestly, they are good with just about anything.
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Why You'll Love This Recipe
- SUPER easy to make!
- Only 4 ingredients needed
- Ready in 10 minutes
- Fancy yet approachable
Ingredients and Substitutions
- Plain Kettle Chips. (Kettle brand is my choice.) Don't use the seasoned chips. We are creating our flavors and don't want the fake bagged seasoning to overpower our fresher flavors.
- Avocado spray or Olive oil spray: This helps the cheese and seasoning to stick to the chips.
- Italian seasoning or Herb's de Provence: You can use any dried herb combination you like. The Italian seasoning blend works well with the Parmesan and is always a crowd-pleaser.
- Grated Parmesan or Romano cheese. I like to use the grated from Trader Joe's, it's perfect for this recipe. Or use the grated parmesan from the fancy cheese counter. I don't recommend using the green bottle of Kraft parmesan.
Step By Step Instructions
Preheat the oven to 400F and position a rack in the center. Line a sheet pan with parchment paper.
Spread the chips out in an even layer (well as best you can) so that you expose most of the chips. Lightly spray the chips with the avocado oil. Then evenly sprinkle the chips with the parmesan cheese and Italian seasoning. (Don't stir or toss the after applying the cheese and seasoning. You want the cheese to stay on the chip and not fall to the sheet pan.)
Bake the chips for 8-10 minutes. I usually bake for 10 minutes in my oven, but if your oven typically runs hotter than most, check after 7-8 minutes.
Once the cheese and chips look lightly toasted, remove from the oven and let sit until cool, about 10 minutes. Carefully handle the chips once they are cooled to ensure the cheese stays on.
See how easy that was!
Storage
Once completely cooled, store in an air-tight container or ziplock bag for up to 7 days.
If you tried these Parmesan and herb-crusted potato chips or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Parmesan Herb Crusted Potato Chips
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Equipment
- Parchment Paper
Ingredients
- 13 oz Kettle Chips plain or sea salt only, party-size bag
- ½ cup Parmesan cheese grated
- 1 teaspoon Italian Seasoning or herb's de Provence
- spray Avocado Spray or olive oil spray
Would you like to save this recipe?
I'll email this post to you, so you can come back to it later!
Instructions
- Preheat the oven to 400F and position a rack in the center. Line a sheet pan with parchment paper.
- Spread the chips out in an even layer (well as best you can) so that you expose most of the chips. Lightly spray the chips with the avocado oil, then evenly sprinkle the chips with the parmesan cheese and Italian seasoning. (Don't stir or toss the after applying the cheese and seasoning. You want the cheese to stay on the chip and not fall to the sheet pan.)
- Bake the chips for 8-10 minutes. I usually bake for 10 minutes in my oven, but if your oven typically runs hotter than most, check after 7-8 minutes.
- Once the cheese and chips look lightly toasted, remove from the oven and let sit until cool, about 10 minutes. Serve and enjoy!
Notes
Nutrition
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