Garlic Butter Chips: The New Twist on a Classic Snack
When it comes to party appetizers, few things are as easy and satisfying as a bowl of chips and dip. Whether you prefer tortilla chips with spicy queso or classic potato chips with ranch dip, you can’t go wrong with this crowd-pleasing snack. However, a new trend has emerged that takes the humble potato chip to a whole new level of deliciousness: garlic butter chips.
Recently, a video of garlic butter chips went viral on Instagram, shared by user @cheesegal. In the video, a bowl of crispy potato chips is tossed in a garlicky butter sauce, topped with herbs, and a generous amount of fresh grated cheese. The response was overwhelmingly positive, with many users expressing their excitement to try this new snack. Some even suggested that the herbaceous compound butter would be perfect for popcorn as well.
Intrigued by the buzz surrounding garlic butter chips, our test kitchen decided to give them a try. The verdict? They were a hit. “I knew they were going to be good, but I wasn’t prepared for just how good they are,” said Natalie Gravois, Allrecipes producer and recipe developer.
To make your own garlic butter chips, start with a sturdy base of kettle chips, as they won’t get soggy under the weight of toppings. You’ll need butter, garlic, parsley, black pepper, Parmesan cheese, and of course, potato chips. Melt the butter in a saucepan, add minced garlic, parsley, and black pepper, then pour half of the mixture over half of the chips. Grate Parmesan cheese on top, shake the chips to coat them, and repeat with the remaining chips and butter mixture. Finally, top the garlic butter chips with extra grated cheese and parsley, if desired.
These garlic butter chips are not only delicious but also budget-friendly, costing less than $10 to make a batch. So next time you’re looking for a simple yet impressive appetizer to serve at your next gathering, consider making a bowl of garlic butter chips. They’re sure to be a hit with your guests and leave them coming back for more.
