Loaded Parlor Chips


  1. 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.
  2. Place chips on oven proof plate sprinkle with mozzarella cheese followed by gorgonzola cheese, beef topping, bacon, pepperoni, and olives.
  3. Warm under broiler or in oven at 400°F until pepperoni is cupped, and cheese is a creamy blanket.
  4. Remove from oven. Top with sliced banana peppers, sweety peppers, and dot with pesto sauce then serve a new favorite.


  • 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