Cacio e Pepe Chips

Name: Cacio e Pepe Chips
Yield: 4 servings
Ingredients: 1 1 (8-ounce) bag kettle-cooked potato chips; 1 1 1/2 ounces Pecorino, finely grated (about 1 1/2 cups); 1 1 tablespoon coarsely ground black pepper

From the kitchen of Carly

Kettle-cooked chips get the Roman treatment: a shower of sharp Pecorino and cracked black pepper, toasted until the cheese turns golden and creamy. It's cacio e pepe stripped down to its essential, crunchy soul. Addictive doesn't cover it.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 (8-ounce) bag kettle-cooked potato chips
11 1/2 ounces Pecorino, finely grated (about 1 1/2 cups)
11 tablespoon coarsely ground black pepper

Instructions

Preheat oven to 425°F. Arrange potato chips in a single layer on a rimmed baking sheet. Sprinkle half of cheese evenly over chips. Bake until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Remove from oven and immediately top with remaining cheese and pepper. Let cool, then transfer to a serving bowl.