Crispy Chicken Caesar Salad Chips (Printable View)

Bite-sized crispy chicken and Caesar salad toppings served on homemade potato chips. Perfect appetizer or snack with crunchy texture and classic flavors.

# What You'll Need:

→ Crispy Chicken

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→ Homemade Potato Chips

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→ Caesar Salad Toppings

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# How-To Steps:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper for easy cleanup and even cooking.

02 - Using a mandoline or sharp knife, slice potatoes into 1/8 inch rounds. Toss with olive oil and sea salt until evenly coated. Arrange in a single layer on prepared baking sheets. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. Remove from oven and let cool completely.

03 - While chips are baking, cut chicken breasts into bite-sized strips or pieces. Set up three shallow bowls: first with flour, second with beaten egg, third with panko breadcrumbs mixed with grated parmesan, garlic powder, salt, and black pepper.

04 - Working with one piece at a time, dredge chicken in flour, shaking off excess. Dip into egg wash, allowing excess to drip off. Press firmly into panko-parmesan mixture to coat evenly on all sides.

05 - Heat olive oil in a large skillet over medium-high heat. Add coated chicken pieces in batches without overcrowding. Cook for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to paper towels to drain excess oil.

06 - In a large bowl, combine shredded romaine lettuce with Caesar dressing. Toss until leaves are evenly coated.

07 - Top each cooled potato chip with a small portion of dressed lettuce. Add a piece of crispy chicken on top. Finish with a shaving of parmesan cheese and a crack of fresh black pepper. Serve immediately with lemon wedges on the side for squeezing.

# Expert Advice:

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The crunch combo between potato chips and crispy chicken creates this ridiculous texture that keeps everyone reaching for just one more
You get all the Caesar flavors you love without committing to a full salad plate

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Work quickly once the chips are baked because they start softening as soon as the dressing touches them
Do not overload each chip or they become impossible to eat without making a mess

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A mandoline slicer makes uniformly thin potato chips that bake evenly and prevent some from burning while others stay undercooked
Let the chicken rest on paper towels at least 2 minutes before topping so you do not make soggy chips

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