Loaded Chips Recipe

Preheat the oven to 375°F (190°C). Arrange a large ovenproof platter or baking sheet lined with parchment paper. Spread the potato chips in an even single layer covering the surface but leaving small gaps so chips don’t overlap excessively.

Make cheese sauce

In a small saucepan set over medium-low heat, melt the butter. Whisk in the flour and cook 30–45 seconds to make a light roux, stirring constantly.

Slowly whisk in the milk until smooth. Cook 1–2 minutes, stirring, until the sauce slightly thickens.

Reduce heat to low and add the cream cheese, stirring until melted and incorporated.

Stir in the shredded cheddar and monterey jack in two additions, stirring until melted and smooth. If the sauce becomes too thick, add up to 1 tablespoon more milk to reach a pourable consistency.

Remove from heat and stir in the sour cream, salt, black pepper, smoked paprika, and hot sauce (if using). Taste and adjust seasoning.

Drizzle or spoon the warm cheese sauce evenly over the arranged chips, focusing on covering the center and leaving some uncovered edges for crunch.

If you prefer extra melted topping, sprinkle an additional 2 tablespoons of shredded cheddar over the sauced chips.

Scatter the chopped bacon evenly over the sauced chips.

Top with the diced tomato, sliced pickled jalapeños, and most of the sliced green onions, reserving a pinch for garnish.

Place the platter in the preheated oven and bake 6–8 minutes, just until cheese is bubbly and warmed through (watch carefully so chips don’t burn).

Remove from oven and immediately sprinkle with the remaining green onions and chopped cilantro.

Serve hot with extra sour cream or salsa on the side if desired.