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Blackstone Loaded Potato Chips

Blackstone loaded potato chips feature paper-thin russet slices crisped on a flat top to golden crunch, then topped with melted cheddar, bacon, sour cream, and green onions. This outdoor cooking appetizer is made in batches so every round gets crisp edges before loading.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Blackstone loaded potato chips
  • 4 russet potatoes Scrubbed and sliced paper-thin (1/8 inch) on a mandoline.
  • 3 tbsp vegetable oil
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 cup shredded cheddar cheese
  • 6 bacon Cooked and crumbled.
  • 0.5 cup sour cream
  • 4 green onions Sliced.

Equipment

  • 1 cast iron skillet

Method
 

Season the potatoes
  1. Toss potato slices with vegetable oil, salt, garlic powder, and smoked paprika until evenly coated.
Crisp on the Blackstone
  1. Heat the Blackstone to medium-high heat and spread potato slices in a single layer, working in batches.
  2. Cook for 8-10 minutes, flipping occasionally, until both sides are golden and crispy.
Melt and load
  1. Pile all crisped potatoes in the center of the griddle and top generously with shredded cheddar.
  2. Use a dome lid or metal bowl to cover and melt the cheese for 1-2 minutes.
  3. Transfer to a platter and top with crumbled bacon, sour cream dollops, and sliced green onions.

Notes

Pro tip: Keep the potato slices paper-thin and avoid overcrowding—batching helps them crisp instead of steam. Store leftovers in the fridge up to 3 days; reheat on the flat top or in a hot oven to re-crisp. Freezing isn’t recommended for best crunch. For a dairy-light option, use reduced-fat cheddar (or a plant-based shredded cheese) to reduce calories while keeping the loaded look.