Here’s a crave-worthy recipe for Chef Ed’s Loaded BBQ Pulled Pork Potato Chips — a bold, smoky, crunchy snack or game-day centerpiece. Think nachos, but better: crispy homemade potato chips smothered in tender pulled pork, tangy BBQ sauce, sharp cheddar, and jalapeños.

Crispy homemade chips layered with tender pulled pork, melty cheese, spicy jalapeños & BBQ drizzle

🕒 Prep Time: 20 minutes

🕒 Cook Time: 30–40 minutes

🍽️ Serves: 4–6

✅ Ingredients

For the Homemade Chips:

  • 2 large russet potatoes, scrubbed clean
  • Oil for frying (vegetable, peanut, or canola)
  • Salt, to taste

For the Toppings:

  • 2 cups cooked BBQ pulled pork (see below or use leftovers)
  • 1½ cups shredded sharp cheddar cheese
  • ¼ cup BBQ sauce (your favorite brand or homemade)
  • 1–2 fresh jalapeños, thinly sliced
  • Optional: sour cream, green onions, or pickled red onions

🔥 Instructions

1. Make the Potato Chips

  • Using a mandoline or sharp knife, slice potatoes very thin (about 1/16 inch).
  • Rinse slices in cold water to remove starch. Drain well and pat completely dry.
  • Heat oil in a deep skillet or fryer to 350°F (175°C).
  • Fry in batches for 2–3 minutes until golden and crispy.
  • Drain on paper towels and season with salt immediately. Set aside.

2. Reheat or Prepare Pulled Pork

If using leftovers: reheat gently with a splash of broth or water.
If making from scratch:

  • Toss cooked, shredded pork shoulder with BBQ sauce in a skillet over low heat.
  • Simmer until warm and coated, about 5–7 minutes.

3. Assemble the Loaded Chips

Preheat oven to 375°F (190°C).

  • On a parchment-lined sheet pan, layer the chips.
  • Top evenly with pulled pork, cheddar cheese, and jalapeños.
  • Bake for 7–10 minutes until cheese is melted and bubbly.

4. Finish & Serve

Drizzle with extra BBQ sauce. Add optional sour cream, green onions, or pickled onions. Serve hot, right off the tray!

🧑‍🍳 Chef Ed’s Tips

  • Use russet potatoes for the crispiest chips.
  • Try smoked gouda or Monterey Jack for melty variety.
  • Add crisp bacon or fried onions for extra crunch and flavor.
  • Want to skip frying? Bake chips at 400°F for 15–20 mins (flip halfway), or use a thick-cut kettle chip as your base.

🍽️ Perfect For:

  • Game day or tailgates
  • movie nights
  • Party appetizers
  • Weeknight indulgence with zero regrets
  • BBQ leftovers reinvention

🥔 Chef Ed’s Potato Chips topped with BBQ Pulled Pork Recipe

 

🥔 Chef Ed’s Potato Chips topped with BBQ Pulled Pork Recipe