Cheesy Pesto Chips transform ordinary potato chips into an extraordinary snack that combines the satisfying crunch of perfectly baked chips with the rich, herbaceous flavors of fresh pesto and melted cheese. These homemade chips are thinly sliced potatoes that are seasoned, baked until golden and crispy, then topped with aromatic basil pesto and a generous sprinkle of cheese before getting a final trip to the oven. The result is a sophisticated take on loaded chips that delivers restaurant-quality flavor right from your kitchen. Each chip offers layers of taste – the earthy potato base, the bright garlic and basil notes from the pesto, and the creamy richness of melted cheese that ties it all together.
Serves: 4-6 people as a snack or appetizer
Ingredients
For the chips:
- 3 large russet potatoes, scrubbed clean
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the topping:
- 1/2 cup basil pesto (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons pine nuts (optional)
- Fresh basil leaves for garnish
Preparation Time
Total time: 1 hour 15 minutes
- Prep: 20 minutes
- First baking: 35-40 minutes
- Assembly and final baking: 10-15 minutes
Instructions
Prepare the Potatoes
Preheat your oven to 425°F (220°C). Wash and scrub the potatoes thoroughly, but leave the skin on for extra texture and nutrition. Using a sharp knife or mandoline slicer, cut the potatoes into thin slices about 1/8 inch thick. Try to keep the slices as uniform as possible so they cook evenly.
Season and Arrange
Place the potato slices in a large bowl and drizzle with olive oil. Toss well to ensure each slice is coated. Sprinkle with salt, pepper, and garlic powder, then toss again to distribute the seasonings evenly. Arrange the seasoned potato slices in a single layer on two large baking sheets lined with parchment paper. Make sure the slices don’t overlap, as this will prevent them from getting crispy.
Bake the Chips
Bake for 35-40 minutes, flipping the chips halfway through the cooking time. The chips are done when they’re golden brown and crispy around the edges. Some may brown faster than others, so remove the perfectly crispy ones and continue baking any that need more time. The chips should make a light tapping sound when you tap them with a fork.
Add the Pesto
Remove the chips from the oven and let them cool for 2-3 minutes. Using a small spoon or pastry brush, lightly spread a thin layer of pesto on each chip. You don’t need to cover the entire surface – just a light coating will provide plenty of flavor. Work quickly while the chips are still warm, as this helps the pesto adhere better.
Add the Cheese
Sprinkle the mozzarella and Parmesan cheese evenly over the pesto-topped chips. Don’t pile it on too heavily, as too much cheese can make the chips soggy. If using pine nuts, sprinkle them over the cheese now for extra crunch and authentic pesto flavor.
Final Bake
Return the chips to the oven for 8-12 minutes, or until the cheese is melted and bubbly, and just starting to turn golden brown in spots. Watch carefully during this final baking stage, as the cheese can go from perfectly melted to burnt quickly.
Garnish and Serve
Remove from the oven and immediately garnish with fresh basil leaves torn into small pieces. The heat from the chips will slightly wilt the basil and release its aromatic oils. Serve immediately while the chips are still warm and the cheese is gooey.
Tips for Perfect Chips
For extra crispy chips, soak the sliced potatoes in cold water for 30 minutes before seasoning and baking. This removes excess starch and helps them get crispier. Pat them completely dry with paper towels before adding oil and seasonings. If your chips aren’t getting crispy enough, try increasing the oven temperature to 450°F for the last 10 minutes of the initial baking.
Variations
Try different cheese combinations like sharp cheddar and Gouda, or add sun-dried tomatoes to the pesto for extra flavor. You can also use sweet potatoes instead of regular potatoes for a slightly sweet twist, though they may need a few extra minutes in the oven.
Storage and Reheating
These chips are best enjoyed fresh from the oven when they’re at their crispiest. If you have leftovers, store them in the refrigerator for up to 2 days, but note that they will lose some of their crispiness. To reheat, place them on a baking sheet and warm in a 375°F oven for 5-7 minutes to restore some of the crunch.
