Kettle Chips & Cheese Recipe

Refresh chips (optional)

If using chips that have been sitting and feel a bit stale, preheat oven to 300°F (150°C). Spread the kettle chips in a single layer on a rimmed baking sheet. Dot with 1 tablespoon unsalted butter and drizzle 1 teaspoon olive oil evenly. Toss gently to coat. Bake 6–8 minutes until chips are crisp again. Remove and sprinkle with 1/2 teaspoon coarse sea salt. Let cool slightly.

If chips are fresh, simply transfer 6 cups to a large serving bowl or platter and set aside.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once foaming but not browned, add 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste and form a light golden roux.

Add dairy

Gradually pour in 1 cup whole milk while whisking to avoid lumps. Add 1/4 cup heavy cream. Continue whisking and bring the mixture to a gentle simmer. Cook for 2–3 minutes until the sauce thickens and coats the back of a spoon.

Finish cheese sauce

Lower heat to low. Remove the saucepan from direct heat for 30 seconds (this prevents the cheese from seizing). Stir in 2 tablespoons softened cream cheese until smooth. Add 1 1/2 cups grated sharp cheddar and 1/2 cup grated monterey jack in small handfuls, stirring after each addition until melted and smooth. Stir in 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon smoked paprika, 1/2 teaspoon Dijon mustard and 1/4 teaspoon Worcestershire sauce. Taste and adjust seasoning. If sauce is too thick, whisk in 1–2 tablespoons milk to reach pourable consistency. Keep sauce warm over the lowest heat or in a warm spot; stir occasionally.

Pour the warm cheese sauce over the prepared kettle chips in the serving bowl or drizzle over plated chips on a shallow platter. Use just enough to coat chips but avoid drowning them — roughly 1 cup of sauce should cover 6 cups of chips; reserve extra in the saucepan for passing.

Sprinkle the chopped crispy bacon (if using), sliced pickled jalapeños, and thinly sliced scallions evenly over the sauced chips. Finish with a light dusting of smoked paprika and chopped fresh parsley for color. Offer hot sauce at the table for anyone who wants extra heat.

Serve immediately so chips remain crisp. If plating for a crowd, keep the extra warm cheese sauce on the stove or in a small insulated pot to reheat gently and refresh portions as needed.