I made some simple Parmesan Pretzels the other day and thought I’d make the same recipe using potato chips… But it didn’t work the first go ’round so here’s one that works.
1/3 cup of grated parm, store brand works fine
1/4c Italian dressing, store brand again
1/2tsp sea salt
You can substitute the sea salt and cayenne with 1tsp Morton’s Hot Salt
8-10 oz rippled potato chips, lowest sodium you can find (thin, unrippled aren’t heavy enough for the dressing)
Combine parm, salt in 1gal zipper bag, mix well
Add chips and mix again
Add dressing last and thoroughly mix until chips are coated (careful not to break them all)
Pour chips onto greased cookie sheet in single layer
Bake in preheated oven at 250* for 20 mins, turning 1/2 way through.
Let cool, EAT!
This is a pic of some fresh out of the oven.