Crispy Chicken Caesar Salad Chips

The kitchen counter was covered in potato shavings and my roommate stood there mixing Caesar dressing from scratch at midnight. We were craving something ridiculous and this mashup was born from pure kitchen chaos. Now it is the appetizer everyone actually asks for when they come over.

I made these for a Super Bowl party once and watched them disappear in under ten minutes. People were literally grabbing them off the platter as I walked through the door. The best part is seeing someone's face when they realize the chip is homemade.

Ingredients

• 2 boneless skinless chicken breasts: Cut these into bite-sized pieces so they fit perfectly on each chip
• 1/2 cup all-purpose flour: This creates the first layer of coating that helps everything stick
• 1 large egg: Beat it well in a shallow bowl for easy dipping
• 3/4 cup panko breadcrumbs: Japanese breadcrumbs give you that extra crispy texture we are after
• 1/2 cup grated parmesan cheese: Mix this right into the panko for maximum flavor in every bite
• 1/2 tsp garlic powder: Essential for that classic Caesar taste throughout the chicken
• 2 large russet potatoes: Slice these paper thin, they will shrink as they bake
• 2 tbsp olive oil: Toss the potato slices in this before baking for even crisping
• 1 heart romaine lettuce: Finely shredded works best for piling onto chips
• 1/3 cup Caesar dressing: Homemade or store-bought, toss the lettuce right before serving
• 1/4 cup shaved parmesan cheese: Use a vegetable peeler for those beautiful thin shavings on top

Instructions

Bake the potato chips:

Preheat your oven to 400°F and slice potatoes as thin as you possibly can. Toss them with olive oil and salt, spread on baking sheets, and bake 15 to 20 minutes until golden, flipping halfway through.

Prep the chicken:

Cut the chicken into bite-sized strips while the chips bake. Set up three bowls with flour, beaten egg, and the panko mixture with parmesan and seasonings.

Bread the chicken pieces:

Dredge each piece through flour, shake off excess, dip in egg, then press firmly into the panko mixture. Make sure every piece is well coated.

Cook until crispy:

Heat oil in a skillet over medium-high heat and cook chicken pieces 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.

Bring it all together:

Toss shredded romaine with Caesar dressing just before assembling. Top each chip with dressed lettuce, a piece of chicken, parmesan shavings, and fresh pepper. Serve with lemon wedges immediately.

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My niece calls these grown-up nachos and honestly, she is not wrong. The first time I served them at a family gathering, my dad stood by the platter and ate four before anyone else even got to the table.

Making Ahead

You can bake the potato chips and bread the chicken up to a day ahead, but cook the chicken fresh. Store chips in an airtight container and they will stay surprisingly crisp.

Perfect Pairings

These work beautifully as a first course before a lighter pasta or as part of a cocktail hour spread. A crisp white wine cuts through the richness perfectly.

Game Day Secrets

Set up a toppings bar and let people build their own. It keeps you from being stuck in the kitchen while everyone else is having fun.

• Keep the dressed lettuce in a separate bowl
• Warm the chicken slightly if it has been sitting
• Have extra lemon wedges ready

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Watch people's faces when they take that first crunch. That perfect moment is exactly why we bother with homemade chips.

Recipe FAQs

→ Can I make this gluten-free?

Yes, simply substitute gluten-free panko breadcrumbs and certified gluten-free flour for the regular versions. This maintains the same great texture and flavor while making the dish suitable for those with gluten sensitivities.

→ What's the best way to get uniformly thin potato slices?

A mandoline slicer works best for achieving consistent 1/8-inch slices. If you don't have one, use a very sharp knife and take your time for even results. Uniform slices ensure even baking and consistent crispiness.

→ Can I bake the chicken instead of frying?

Absolutely! For a lighter version, arrange the breaded chicken pieces on a baking sheet with a light drizzle of oil and bake at 400°F until golden and cooked through, typically 12-15 minutes. Both methods yield delicious results.

→ How do I keep the potato chips crispy?

Bake the potato slices in a single layer and flip them halfway through cooking. Let them cool completely on a wire rack rather than stacking them, which helps maintain crispiness. Reheat briefly if needed before serving.

→ What can I serve with these chips?

These chips are perfect on their own, but you can enhance them with additional toppings like crispy bacon, anchovies, or extra parmesan. They also pair well with other appetizers or can be served as part of a larger meal.