Branches Loaded Potato Crisps Recipe

If using store-bought thick-cut potato crisps, arrange 10 crisps in a single layer on a large ovenproof baking sheet or cast-iron skillet (leave small gaps so cheese can melt between crisps). If making homemade crisps, fry or bake thick potato rounds until golden and crisp, drain and cool slightly before continuing.

Cook bacon

Preheat oven to 400°F (200°C). Lay bacon slices on a rimmed baking sheet lined with foil and bake 12–18 minutes until crisp. Alternatively, cook in a skillet over medium heat until crispy. Transfer to a paper towel–lined plate and when cool, chop into small bacon bits.

While bacon cooks, shred the cheddar and monterey jack cheeses and thinly slice the white and light green parts of the green onions; reserve some green onion greens for garnish.

Scatter a generous 1 3/4 cups total shredded cheese evenly over the arranged crisps so most crisps have some cheese coverage. Sprinkle the chopped bacon bits evenly over the cheese. Top with sliced green onion whites (and some greens).

Place the baking sheet or ovenproof skillet under the broiler on high (about 6 inches from heat) for 1–2 minutes, watching closely, until cheese is fully melted and starting to bubble and edges of some crisps are toasted. Alternatively, bake at 400°F (200°C) for 3–5 minutes until cheese melts.

While cheese melts, make the pico: in a small bowl combine diced roma tomatoes, diced red onion, chopped cilantro, lime juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir and taste; adjust salt or lime as desired.

Place sour cream in a small serving bowl and stir briefly to smooth. Optionally season sour cream with a pinch of salt or a few drops of lime juice.

Remove the crisps from the broiler/oven. Let cool 1 minute so cheese sets slightly. Using a spatula, transfer crisps to a serving plate or serve directly from the skillet.

Top with a small spoonful of pico de gallo distributed across the crisps or serve pico and sour cream on the side for dipping. Garnish with remaining green onion greens and an optional drizzle of hot sauce. Grind a little fresh black pepper over the top if desired.

Serve immediately while cheese is hot and chips remain crisp. Estimated to serve 2–4 as an appetizer.