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Italian And Cajun Gourmet Chips

This technique for making warm homemade Italian And Cajun Gourmet Chips breathes life into pantry staples past their prime.
  baked Italian And Cajun Gourmet Chips recipe

Italian and Cajun Gourmet Chips

It happens to all of us…we purchase a really great potato chip for special occasion snacking, and someone leaves the bag open.  Air is the enemy of potato chips [crackers and cereal, too, but that’s another blog post]  and pretty soon they become stale and tasteless.  After growing tired of throwing half eaten bags of chips away, and being a penny pincher at heart, I decided to turn those tasteless chips into these gourmet Italian and Cajun flavored treat for my family and friends.

easy Italian And Cajun Gourmet Chips

Tips for Making Easy Gourmet Chips

Any plain potato chip will work, fresh or otherwise, but I’m especially partial to kettle chips.  I often purchase kettle chips plain just for the chance to personalize them with the flavors we like. You could be as creative as you like with seasonings and the amount depends on how many chips you’re making.  My favorite two flavors, Italian and Cajun are what I wanted to share with you today.  This is what I do…

Ingredients you’ll need:
plain kettle cooked potato chips, any amount
For the Parmesan-Romano version:
dried Italian seasoning
dried parsley flakes
garlic salt
grated Parmesan-Romano cheese
olive oil cooking spray
For the Cajun version:
plain kettle cooked potato chips, any amount
dried Italian seasoning
Cajun seasoning [I used Mr. Pete’s]
grated Parmesan-Romano cheese
olive oil cooking spray

Directions:
Preheat the oven to 350°F.  Spread the potato chips out on a large baking pan covered in parchment paper.  Spritz lightly with cooking spray and sprinkle with Italian seasoning, parsley flakes, garlic salt [lightly] and grated Parmesan-Romano cheese. Toss and repeat.

Italian And Cajun Gourmet Chips on a sheet pan

 Place into the oven and bake for 4 minutes.  Remove from the oven, and while still hot, season with additional cheese and garlic salt to your taste. Serve immediately with a creamy Italian dip.

For the Cajun version:
Spritz the chips with olive oil spray and sprinkle with Italian seasoning and Parmesan-Romano cheese.  Season with Cajun seasoning to your taste.  Toss and repeat.  Bake the same as above. Sprinkle with additional Cajun seasoning and grated cheese while hot.  The Mr. Pete’s Cajun Seasoning I used is a recent find and a new favorite in my kitchen.  It has an incredible flavor and a good bit of heat!  So, I like to serve these with a sweet tomato based remoulade sauce for dipping.

 

Italian And Cajun Gourmet Chips

 

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Italian And Cajun Gourmet Chips

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: cajun-seasoned-potato-chips, italian-seasoned-potato-chips
Author: Melissa Sperka

Ingredients

  • plain kettle cooked potato chips any amount
  • For the Parmesan-Romano version:
  • dried Italian seasoning
  • dried parsley flakes
  • garlic salt
  • grated Parmesan-Romano cheese
  • olive oil cooking spray
  • For the Cajun version:
  • plain kettle cooked potato chips any amount
  • dried Italian seasoning
  • Cajun seasoning
  • grated Parmesan-Romano cheese
  • olive oil cooking spray

Instructions

  • Preheat the oven to 350°F. Spread the potato chips out on a large baking pan covered in parchment paper.
  • Spritz lightly with cooking spray and sprinkle with Italian seasoning, parsley flakes, garlic salt [lightly] and grated Parmesan-Romano cheese. Toss and repeat.
  • Place into the oven and bake for 4 minutes.
  • Remove from the oven, and while still hot, season with additional cheese and garlic salt to your taste.
  • Serve immediately with a creamy Italian dip.
  • For the Cajun version: Spritz the chips with olive oil spray and sprinkle with Italian seasoning and Parmesan-Romano cheese. Season with Cajun seasoning to your taste. Toss and repeat. Bake the same as above.
  • Sprinkle with additional Cajun seasoning and grated cheese while hot.
  • Serve these with a sweet tomato based remoulade sauce for dipping.
Tried this recipe?Mention @melissassk or tag #melissassk!

 

7 Comments

  1. Great idea! Regarding throwing out stale chips – I put them in a plastic container (I even mix flavors and types) and save them to crush an use for chicken coating or casserole topper.

  2. Hi Marilyn, I used a Parmesan-Peppercorn Dip for these chips, and I’ve never posted the recipe. A prepared salad dressing would work great, too! Thanks for visiting, Melissa

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