Loaded Parlor Chips
Loaded Parlor Chips
Directions
- Heat fryer with oil to 350°F. Drop basket in oil the add potato chips and cook until golden brown about 1-2 minutes. Drain excess oil on towel lined pan then reserve for service.
- Place chips on oven proof plate sprinkle with mozzarella cheese followed by gorgonzola cheese, beef topping, bacon, pepperoni, and olives.
- Warm under broiler or in oven at 400°F until pepperoni is cupped, and cheese is a creamy blanket.
- Remove from oven. Top with sliced banana peppers, sweety peppers, and dot with pesto sauce then serve a new favorite.
Ingredients
- 6 oz Roma® skin-on potato chips
- Brilliance® oil, for deep frying
- 3 oz Bacio® Mozzarella, shredded
- 3 tbsp Roma® Cheese Crumbles, Gorgonzola
- 8 ea Roma® cup n char pepperoni
- 3 tbsp Roma® Bacon Topping
- 1 1/2 tbsp Roma® Olives, Kalamata, pitted, quartered
- 1 1/2 tbsp Roma® olives green, sliced
- 2 tbsp Roma® beef topping
- 1 1/2 tbsp Roma® red sweet peppers, for garnish
- 1 tbsp Roma® sliced banana peppers, for garnish
- 2 tbsp Roma® pesto sauce, for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
