Parmesan-Truffle Potato Chips with Homemade Ranch
Wine Recommendation
Sterling Vintner's Collection Cabernet Sauvignon
Ingredients
- 1 cup mayonnaise
- ⅓ cup buttermilk
- 1 Tbsp minced fresh dill
- 1 Tbsp minced fresh parsley
- 1 Tbsp minced fresh chives
- 1 tsp lemon juice
- 2 (8-oz) pkg kettle-cooked potato chips
- 2 to 3 Tbsp truffle oil
- 1 cup freshly grated Parmesan cheese
- 1 tsp pepper
- Sterling Vintner's Collection Cabernet Sauvignon
Instructions
- Whisk together mayonnaise, buttermilk, dill, parsley, chives, and lemon juice; cover, and chill.
- Preheat oven to 250°F. Spread chips in a single layer on a large parchment paper-lined ovenproof platter or large rimmed baking sheet. Bake 15 minutes or until chips are shiny.
- Remove from oven; drizzle with desired amount of oil. Toss and sprinkle with cheese and pepper.
- Return to oven, and bake 5 minutes longer or until cheese is melted. Serve with Homemade Ranch for dipping.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
548
|
548
|
| Fat (g) | 43 | 43 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 9 | 9 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 963 | 963 |
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