Loaded Garlic Cheese Chips Recipe

Arrange chips

Preheat your oven to 350°F (175°C). Spread 6 cups of potato chips in an even single or slightly overlapping layer on a large ovenproof baking sheet or shallow baking dish so chips are mostly in one layer.

Dot the chips with 2 tablespoons of unsalted butter cut into small pieces so it melts over the chips while heating; return to oven later once sauce is ready.

Cook garlic

In a small saucepan over medium-low heat, warm 1 teaspoon olive oil. Add the finely minced garlic (about 3 cloves) and cook, stirring constantly, 30–45 seconds until fragrant but not browned.

Make roux

Add 1 tablespoon all-purpose flour to the garlic and stir for 30–45 seconds to cook the raw flour taste, forming a light paste (roux).

Add milk and thicken

Gradually whisk in 1 cup milk (preferably whole) to the garlic-flour mixture. Continue whisking to avoid lumps. Bring mixture to a gentle simmer over medium-low heat until it begins to thicken, about 3–5 minutes.

Finish cheese sauce

Lower heat to low and whisk in 2 ounces softened cream cheese until smooth. Remove from heat and stir in 1 cup shredded sharp cheddar and 2 tablespoons grated parmesan until melted and silky. Season the sauce with 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Taste and adjust seasoning as desired. If sauce becomes too thick, whisk in up to 1–2 tablespoons milk to reach pourable consistency.

Keep sauce warm on the lowest heat or transfer to a small warm bowl while you assemble chips.

Combine butter and sauce

If butter on the chips has not melted, place the chips in the hot oven for 1–2 minutes to soften the butter. Carefully remove the tray. Pour the warm garlic cheese sauce evenly over the chips, trying to cover most chips but leaving some exposed for crunch.

Add toppings and bake

Sprinkle the chips with crumbled bacon (from 4 slices), and 1/4 cup extra shredded cheddar if using. Place in the preheated oven and bake 6–8 minutes until cheese is bubbling and edges of chips start to brown. Watch closely to avoid burning.

Remove from oven and immediately scatter sliced green onions (3 stalks), optional jalapeño slices, halved cherry tomatoes, and chopped fresh parsley over the hot chips. Add dollops of sour cream (1/2 cup) or drizzle hot sauce/salsa (about 2 tablespoons) as desired.

Serve hot on the baking sheet or transfer to a large platter. Portion: serves 3–4 as an appetizer/snack. Leftovers will lose crispness; reheat briefly in a 350°F oven for 5–7 minutes to refresh.