Cacio E Pepe Chips Recipe
Parmesan, black pepper, garlic aioli
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Ingredients
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Chips
Garlic Aioli
Garnish & Serving
Method
Garlic Aioli
- 1
Make the aioli
In a small bowl, combine 1 cup mayonnaise, grated/minced garlic, 1 tsp lemon juice, 1 tsp olive oil, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk until smooth and homogenous. Taste and adjust: add more lemon for brightness or more salt for seasoning. Cover and refrigerate for at least 15 minutes to let the garlic mellow and flavors meld.
Chips Preparation
- 2
Warm and season chips
Preheat the oven to 300°F (150°C). Spread 6 cups of thick-cut potato chips in a single layer on a rimmed baking sheet. Drizzle 2 tablespoons extra-virgin olive oil evenly over the chips and gently toss or use your hands to coat chips lightly (do this on the sheet to avoid breakage). Sprinkle 2 tsp freshly ground black pepper and 1 tsp fine sea salt evenly over the chips. If using, add 1 tsp lemon zest over the chips for a bright note. Toss gently to distribute seasonings.
- 3
Crisp and bake (optional)
Place the baking sheet in the preheated oven for 6–8 minutes to warm and slightly crisp the chips and bloom the pepper aroma—watch closely to avoid burning. Remove when chips are warm and just becoming fragrant.
- 4
Add cheese
Immediately after removing the chips from the oven, while still warm, scatter 3 oz freshly grated Parmigiano-Reggiano evenly over the chips. The residual heat will soften and lightly melt the cheese, helping it adhere. If you want a more melted, lacy texture, return the tray to the oven for 1–2 minutes until cheese melts and becomes slightly golden—watch carefully.
Finish & Serve
- 5
Transfer the chips to a serving bowl or platter. Finish with an additional 1 oz finely grated Parmigiano-Reggiano and a final dusting of 1/2 tsp extra ground black pepper. Sprinkle chopped parsley if using for color.
- 6
Serve immediately with the chilled garlic aioli in a small bowl alongside for dipping. Recommend portioning about 2–3 chips per bite to get parmesan/pepper balance and enjoy while chips are warm and aioli is cool.
- 7
Storage: Leftover aioli keeps covered in the fridge for up to 3 days. Prepared chips are best eaten immediately; stored chips will lose crispness.