Cacio e Pepe Chips

bon appétit potato snack cheese pepper appetizer hors d'oeuvre vegetarian peanut free soy free wheat/gluten-free tree nut free

Claire Saffitz

Serves 8

Source

Ingredients

1 (8-ounce) bag kettle-cooked potato chips

1 1/2 ounces Pecorino, finely grated (about 1 1/2 cups)

1 tablespoon coarsely ground black pepper

Method

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.