Crispy Gouda Chips

You aren’t going to find chips like these in the store! These crispy Gouda chips are salty, cheesy, and absolutely addicting. The bold, rich flavor is elevated with our Parèggio cheese, a cheese reminiscent of nutty Parmigiano Reggiano and sweet aged Gouda, that amps up the potato with a savory depth. Paired with a cool, herby ranch dressing, they’re the perfect snack. One bite, and you'll be hooked!

INGREDIENTS:

Cook Time 25 minutes

• 2-3 medium potatoes
• 4 oz Artikaas Parèggio finely grated
• 1/2 tsp garlic powder
• olive oil
• salt

Homemade Herby Ranch

• 1/2 cup Greek yogurt
• 1/2 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp fresh chives minced
• 1 tbsp fresh dill, minced
• 1-3 tbsp milk or buttermilk
• salt

HOW TO MAKE IT:

1. Peel the potatoes. Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch discs.
2. Bring a pot of salted water to a simmer. Once the water is ready, add the potatoes and cook them for 3-4 minutes, just until partially cooked (they should not be fork-tender). Drain and thoroughly dry the potatoes.
3. Add the potatoes to a bowl and generously drizzle with 2 tbsp of olive oil. Sprinkle with a pinch of salt and garlic powder, then toss to coat thoroughly.
4. Preheat the oven to 400℉.
5. On a parchment-lined baking sheet, spread an even layer of Artikaas Parèggio, then arrange the potatoes in a single layer on top. Bake for 20-25 minutes, or until the cheese is golden brown.
6. To make the ranch, combine the Greek yogurt, sour cream, garlic powder, onion powder, chives, and dill in a bowl. Add 1-3 tablespoons of milk to thin it out and reach the desired consistency. Salt to taste.
7. Let the chips cool for 2-3 minutes, then lift them up and break them apart.