Cacio e Pepe Potato Chips

Okay, friends—this is the snack you didn’t know you needed. Imagine the bold, peppery punch of cacio e pepe pasta, but instead of twirling noodles, you’re crunching into thin, golden, crispy potato chips dusted with salty Pecorino and freshly cracked black pepper. It’s the kind of irresistible combo that’ll have you eating them straight off the tray (and probably going back for more before they even hit a bowl).

These chips are wildly simple, yet they taste like you put in way more effort than you actually did. They’re perfect for movie nights, game days, or just when you’re feeling snacky and want something a little elevated without getting too fancy. Trust me, this one’s a total crowd-pleaser—and dangerously addictive in the best way.

Why You’ll Love Cacio e Pepe Potato Chips

This snack may be minimal on ingredients, but it’s absolutely packed with flavor and personality. Whether you’re making a batch to share or keeping it all to yourself (no judgment), here’s why it’s a standout:

Versatile
Great for casual snacking or serving up at your next get-together. You can toss a bowl of these on the table and instantly become everyone’s favorite person.

Budget-Friendly
Made with ingredients you likely already have—potatoes, pepper, cheese, oil. Fancy-tasting, but totally approachable.

Quick and Easy
No deep frying, no complicated techniques. Just slice, bake, and season. That’s it.

Customizable
Want them spicier? Add a dash of chili flakes. Prefer a different cheese? Go for it! Parmesan works beautifully too.

Crowd-Pleasing
Salty, crunchy, cheesy, and peppery? This hits every flavor note. Even picky eaters will be into it.

Ingredients in Cacio e Pepe Potato Chips

These chips are proof that simple can be seriously impressive. Here’s what goes into making them:

Russet Potatoes

The base of your chip dreams. They crisp up beautifully and hold onto all that cheesy-peppery goodness. Slice them thin for the perfect texture.

Olive Oil

Keeps everything golden and helps the chips crisp up in the oven. Plus, it adds a touch of richness that pairs perfectly with the cheese.

Pecorino Romano

Sharp, salty, and oh-so-savory—this cheese is what gives cacio e pepe its signature bite. Grated finely so it clings to every chip.

Freshly Cracked Black Pepper

Lots of it! This is the “pepe” part of the magic. Go generous and crack it fresh for max flavor.

Sea Salt

A light sprinkle to balance it all. Just enough to make the flavors pop without overwhelming the cheese.

Instructions

Let’s dive into the steps to create this crunchy, cheesy snack masterpiece:

Preheat Your Equipment

Start by preheating your oven to 400°F. Line a couple of baking sheets with parchment paper for easy cleanup.

Slice the Potatoes

Using a mandoline (or a very sharp knife), slice your potatoes thin—about 1/16 inch. Uniform slices help them cook evenly and crisp up beautifully.

Soak and Dry

Soak the slices in cold water for 10–15 minutes to remove excess starch. Then pat them completely dry with a clean kitchen towel or paper towels—dry slices = crispier chips.

Toss with Oil

In a large bowl, toss the potato slices with olive oil until they’re lightly coated. Make sure every slice gets a little love.

Arrange and Bake

Lay the slices in a single layer on the baking sheets—no overlapping! Bake for 12–15 minutes, flipping halfway through, until golden and crisp. Keep a close eye, especially toward the end—they can go from golden to burnt fast.

Add the Flavor

While the chips are still warm, sprinkle generously with grated Pecorino and cracked black pepper. Toss lightly to coat. Add a pinch of sea salt if needed.

Serve and Enjoy

Let them cool slightly so they firm up, then dig in! These are best fresh out of the oven, but good luck waiting that long.

Nutrition Facts

Servings: 4
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Cacio e Pepe Potato Chips

These chips shine on their own but pair wonderfully with dips and drinks. Here are some ideas to elevate your snack game:

• With Dips: Try a creamy garlic aioli, whipped ricotta, or even a zesty sour cream dip.
• As a Side: Serve alongside burgers, sandwiches, or even a big bowl of chili.
• With Drinks: These are amazing with sparkling wine, a cold beer, or a simple gin & tonic.
• Party-Style: Pile them high in a bowl and sprinkle with extra cheese right before serving. Fancy but effortless.

Additional Tips

• Mandoline Magic: For ultra-thin and even slices, a mandoline is your best friend. Just be careful—those blades are sharp.
• Crisp Control: Don’t overcrowd the baking sheet. Overlapping slices = soggy chips.
• Cheese Timing: Add the cheese while the chips are still warm so it melts just slightly and sticks.
• Storage: If (somehow) you have leftovers, store them in an airtight container at room temp for up to 2 days. Re-crisp in the oven if needed.
• Double the Batch: These disappear fast. Making a second tray is always a good idea.

FAQ Section

Q1: Can I use a different type of potato?
A1: Absolutely! Yukon Golds work too, though they’re a bit less crispy than russets.

Q2: Can I make these in an air fryer?
A2: Yes! Just slice and season the same way, then air fry in batches at 375°F for 10–12 minutes, shaking halfway.

Q3: Can I prep these ahead of time?
A3: You can slice and soak the potatoes in advance—just store them in water in the fridge for up to 24 hours.

Q4: What’s the best way to reheat them?
A4: Pop them back in a 350°F oven for 3–5 minutes to bring back the crunch.

Q5: Can I use pre-ground black pepper?
A5: You can, but freshly cracked pepper really gives the best flavor. It’s worth the extra twist of the grinder.

Q6: Is Parmesan a good substitute for Pecorino?
A6: Totally! Parmesan is slightly milder but still delicious. Use what you’ve got.

Q7: How can I make them extra cheesy?
A7: Add a bit of cheese halfway through baking and again after they come out. Double the cheese, double the joy.

Q8: What if I don’t have parchment paper?
A8: Lightly oil your baking sheets or use a silicone mat to prevent sticking.

Q9: Are these gluten-free?
A9: Yes! Just make sure all your seasonings and cheese are certified gluten-free if needed.

Q10: Can I make them spicy?
A10: Go for it! A pinch of red pepper flakes or a dusting of chili powder adds a fun kick.

Conclusion

Cacio e Pepe Potato Chips are what happen when your favorite pasta flavor crashes a snack party—and trust me, everyone’s glad they showed up. Crispy, cheesy, peppery, and so easy to make, they’re the kind of snack that feels a little gourmet without trying too hard. Make them once, and I guarantee they’ll become a repeat request. Ready to start slicing? Let’s chip away!

Print