Food Recipes Snacks Make Cacio e Pepe Potato Chips for Your Next Cocktail Party Be the first to rate & review! A little cheese and pepper turn plain chips into our favorite new snack. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Published on November 30, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Jordan Provost / Food Styling by Thu Buser Active Time: 10 mins Total Time: 10 mins Yield: 4 cups We love eating these chips with Champagne and even alongside a crab dip or caviar, but they are equally fulfilling on their own or with a beer. Frequently asked questions What is cacio e pepe? Cacio e pepe, which translates from the Italian to “cheese and pepper,” is an iconic pasta preparation in which warm pasta is pulled directly from the pot and mixed with grated Parmesan or pecorino cheese, black pepper, butter, and some of the starchy pasta cooking water. 10 Cacio e Pepe Recipes to Obsess Over What are kettle-cooked potato chips? Kettle-cooked potato chips differ from other potato chips in the way they are cooked. While traditional chips are fried on a conveyor belt as they move through hot oil, kettle-cooked chips are cooked in large batches. The cold potato slices are stirred into a kettle filled with oil. More batches of potatoes are added to the kettle, which reduces the temperature of the cooking oil and slows down the cooking. Kettle-cooked chips tend to be crunchier and sturdier than traditional potato chips. Are Kettle Chips Healthier Than Regular Potato Chips? Notes from the Food & Wine Test Kitchen It’s important to use kettle-cooked potato chips for this recipe; they are sturdy enough to not fall apart when tossed with the seasonings. Use a coarsely ground black pepper for a more dramatic look and pops of pepper when you eat these chips. Make ahead These chips can be prepared up to three days in advance and stored in an airtight container at room temperature. Ingredients 1 8-oz bag kettle-cooked potato chips 1 cup finely grated Parmesan cheese 3 teaspoons coarsely ground black pepper Directions Preheat the oven to 400°F. Arrange the chips on a rimmed baking sheet in a single layer. Bake them 3 minutes (you just want to heat them up so the oils come to the surface; it makes the cheese and pepper adhere to the chips a bit better). Remove the baking sheet from the oven, and sprinkle the cheese evenly over the chips. Sprinkle them evenly with black pepper. Return the pan to the oven and bake for 2 to 3 minutes. Remove the pan from the oven and let the chips sit for 5 minutes, until the cheese has adhered to the chips. Transfer the chips to a bowl and serve. Rate It Print