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