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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
Yields: 6 Servings

Ingredients

main
1 7.5-oz bag wavy potato chips, preferably lightly salted
Cooking oil spray, preferably olive oil
1/4 Cupshredded or grated Parmesan cheese
2 Tablespoonfinely chopped fresh rosemary
Units of Measurement:

Steps

  • Step 1

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

  • Step 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.

    Ingredients

    • 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

  • Step 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!

    01:00

    225 ˚F / 107 ˚C

    Super Smoke

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