Cacio e Pepe Chips Recipe

  • 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
  1. 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.