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Parmesan & Rosemary Potato Chips

Parmesan & Rosemary Potato Chips

By Traeger Kitchen

Give potato chips an Italian accent with a sprinkling of rosemary and Parmesan. We went with lightly salted chips because the cheese can taste salty, but if you only have regular chips on hand, they’ll work. Just be sure to have a cold beer handy!

Prep Time

5 Min

Cook Time

1 Hr

Pellets

Apple

Ingredients

This recipe serves:

6

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1 7.5-oz bag wavy potato chips, preferably lightly salted
Cooking oil spray, preferably olive oil
1/4 Cup shredded or grated Parmesan cheese
2 Tablespoon finely chopped fresh rosemary
This recipe serves:

6

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1 7.5-oz bag wavy potato chips, preferably lightly salted
Cooking oil spray, preferably olive oil
1/4 Cup shredded or grated Parmesan cheese
2 Tablespoon finely chopped fresh rosemary

Steps

  • 1

    Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes.

  • 2

    Put the potato chips on a large, rimmed baking sheet and spray lightly with the cooking oil spray. Sprinkle the cheese and rosemary over the chips, toss gently coat, then spread them out on the sheet.

  • 3

    Put the baking sheet directly on the grill grate and smoke, using Super Smoke if available, until the chips are lightly toasted in color and have become slightly matte in appearance, about 1 hour. Let cool briefly before serving. Enjoy!

    225 ˚F / 107 ˚C

    01:00

    Super Smoke

My Notes


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