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Parmesan Ranch Potato Chips are the crunchy savory treat that disappears fast at any barbecue or gathering. Every time I set these out on the snack table their bold flavor and cheesy tang get everyone asking for the recipe.
I whipped up a batch for my kid’s birthday party last summer and even the adults circled back for seconds and thirds. My friends now expect these chips at every get-together
Ingredients
- Kettle potato chips: Two crunchy base for all that delicious seasoning Look for brands with thicker chips for sturdiness
- Powdered Parmesan cheese: Bursts with salty cheesy richness Always check for a fresh dairy aroma and avoid clumpy powder
- Dry Ranch Dressing Mix: Brings tangy herby flavors Be sure to shake the mix packet before measuring
- Fresh parsley: Adds bright color and a pop of freshness Flat-leaf parsley holds up best
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 300 degrees F to ensure gentle crisping without burning You want even low heat for best results
- Prepare the Chips:
- Spread the kettle chips in a large roasting pan Line the pan with foil for easy cleanup Make sure the chips are in an even layer for maximum flavor coating
- First Seasoning Toss:
- Mist the chips lightly with nonstick spray so the seasonings cling Sprinkle half the Parmesan and half the Ranch mix evenly on top Gently toss to coat every chip Be careful not to break the chips
- First Bake:
- Place the pan in the oven for ten minutes This helps lock in the first layer of seasoning The chips will get slightly more golden and extra crisp
- Second Seasoning and Toss:
- Remove from the oven Sprinkle on the rest of the Parmesan and Ranch mix Give the chips another gentle turn so both sides are coated
- Final Bake:
- Slide the pan back in for another ten minutes Watch the chips around the edges so they do not get too dark
- Finish and Garnish:
- Take the chips out sprinkle with chopped parsley right while they are warm Serve immediately for best texture and freshness
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The Parmesan really makes these chips pop I love how its nutty saltiness lingers after every bite My family always fights over the last handful at the table
Storage tips
Once completely cooled store extra chips in an airtight container at room temperature I like to use a large plastic bag Squeeze out any air so the chips stay crisp for two to three days They may soften a little so a quick reheat in a low oven restores crunch
Ingredient substitutions
You can use any sturdy kettle style chip or even thick homemade chips If you do not have powdered Parmesan go with finely grated cheese instead For spice lovers add a pinch of smoked paprika with the Ranch
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Serving suggestions
Pile high in a big bowl for parties or serve alongside burgers sandwiches or barbecue ribs These are also amazing next to a cold veggie dip or scattered over salads for crunch
Frequently Asked Questions
- → Can I use other brands of kettle chips?
Yes, any thick-cut kettle-style potato chips will work well for holding the Parmesan and ranch seasoning blend.
- → Is fresh parsley necessary?
Fresh parsley adds a bright finish, but it's optional. Dried parsley can be substituted or skipped altogether.
- → Can I prepare these chips ahead?
They're best served warm and freshly baked, but you can prep the seasoning in advance to save time.
- → How do I keep the chips from getting soggy?
Baking at 300°F helps the coating adhere and keeps chips crisp. Avoid adding extra moisture from fresh toppings.
- → What’s the best way to serve these chips?
Serve them immediately after baking as a snack or a side dish, especially alongside sandwiches or grilled foods.