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Khorak-e Chips o Panir (خوراک چیپس و پنیر) — Persian-Style Pizza-Chips Bake

A contemporary Iranian street-food bake layering crunchy potato chips with turmeric-seasoned chicken, mushrooms, peppers, corn, peas, and gooey mozzarella. Finished with thyme and black pepper for a nostalgic, pizza-like comfort dish.

By Zaffaron Kitchen· Published April 2, 2026 Verified Recipe
Gluten-Free Nut-Free
Contains: dairy
45 min total Prep 25m · Cook 20m 4 servings 640 cal ~$3.75/serving
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Khorak-e Chips o Panir — Persian-Style Pizza-Chips Bake - authentic persian recipe

Printable Recipe Card

Servings: 4 · Total: 45 min · Difficulty: easy

Ingredients (quick list)

  • 350 g Chicken breast fillet, boneless and skinless (cut into 1 cm strips)
  • 120 g Onion (finely diced)
  • 30 ml Neutral oil (such as sunflower or canola)
  • 2 tsp Turmeric
  • 1 tsp Fine salt
  • 1 tsp Black pepper (freshly ground)
  • 250 g Mushrooms (sliced 5 mm thick)
  • 120 g Green bell pepper (cut into thin strips)
  • 150 g Canned corn kernels (drained well)
  • 150 g Canned peas (drained well)
  • 2 tsp Dried thyme (plus extra to finish if desired)
  • 120 g Dry salami slices (cut into strips; choose halal-certified if needed)

+ 2 more in the full ingredients section below.

Steps (summary)

  1. Heat the oven to 220°C (425°F). Set a rack in the upper-middle position. Lightly oil a 23×33 cm (9×13 in) baking dish or line w…
  2. Cook the chicken topping: heat 30 ml oil in a large skillet over medium-high heat for 1 minute. Add onion and sauté 4–5 minutes…
  3. Add mushrooms to the same skillet and cook 4–6 minutes over medium-high heat until their moisture evaporates and the pan looks…
  4. Assemble: spread half the potato chips in an even layer in the baking dish, keeping them as intact as possible for crunch. Scat…
  5. Finish layering: add the remaining chips, then cover with the remaining mozzarella. Bake 10–12 minutes at 220°C (425°F) until t…
  6. Rest 3–5 minutes so the cheese sets slightly, making it easier to serve. Sprinkle a little extra dried thyme and a small amount…

Cultural Background

This chip-and-cheese bake is a popular contemporary comfort food associated with casual eateries and street-food style menus in Iran. It reflects modern pantry convenience—chips, canned vegetables, and quick-cooking toppings—combined with familiar seasonings like turmeric and thyme.

savorysaltyumamimildly earthycrispy edgesgooey cheese pulltender chickenjuicy vegetablesthymetoasted cheeseturmericsauteed onion🌶 mild

Equipment

23×33 cm (9×13 in) baking dishLarge skilletCutting board and knifeMeasuring spoonsColander or sieveWide spatula

💡 Tips

  • Use thick-cut plain chips; thin chips soften quickly under the toppings.
  • Cook mushrooms until the pan is dry—excess moisture is the main reason this dish turns soggy.
  • Low-moisture shredded mozzarella gives the best melt with less water release than fresh mozzarella.
  • If using very salty chips or salami, reduce the added salt to 3/4 tsp.
  • For a spicier street-food vibe, add 1/2 tsp chili flakes to the chicken while sautéing (optional).

⚠️ Common Mistakes

  • ❌ Adding mushrooms and canned vegetables without reducing moisture

    💡 Why: Excess water steams the chips and prevents the cheese from browning properly.

    ✅ Fix: Cook mushrooms until the pan is dry and drain/pat dry corn and peas before mixing in.

  • ❌ Using fresh mozzarella packed in water

    💡 Why: It releases liquid and can make the bake watery and pale.

    ✅ Fix: Use low-moisture shredded mozzarella, or squeeze and pat fresh mozzarella very dry before using.

  • ❌ Baking too long at a low temperature

    💡 Why: Chips soften before the cheese bubbles, and the dish loses its signature crunch.

    ✅ Fix: Bake hot and fast at 220°C (425°F) for 10–12 minutes, then broil briefly for color.

  • ❌ Overcrowding the chips with heavy toppings

    💡 Why: Thick layers trap steam and compress the chips.

    ✅ Fix: Keep two light chip layers and spread toppings evenly; if doubling, use two dishes instead of one.

🧊 How to Store

Best eaten immediately. Refrigerate leftovers in an airtight container up to 2 days; chips will soften. Reheat on a sheet pan at 200°C (400°F) for 8–10 minutes to re-crisp slightly (microwave reheating makes it softer).

📅 Make Ahead

Cook the chicken-vegetable mixture up to 24 hours ahead and refrigerate. Assemble with chips and cheese just before baking to preserve crunch; if the topping is cold, add 2–3 minutes to the bake time.

🍽️ Pairs Well With

  • Pickled vegetables
  • Simple tomato-cucumber salad
  • Garlic yogurt dip or plain yogurt
  • Hot sauce or chili paste on the side

Regional Variations

  • Tehran-style fast-food shopsOften heavier on cheese and includes extra deli meats; some versions add a drizzle of ketchup or a mild tomato sauce before baking for a pizza-like finish.
  • Northern Iran (Caspian-influenced home versions)May include more vegetables such as extra bell pepper and mushrooms, and sometimes a sprinkle of dried herbs for a more aromatic profile while keeping the same chip-and-cheese base.
casual gatherings game night weeknight dinner late-night snack
#street-food#baked#cheesy#weeknight#comfort-food

Ingredients

  • 350 gChicken breast fillet, boneless and skinless (cut into 1 cm strips)
  • 120 gOnion (finely diced)
  • 30 mlNeutral oil (such as sunflower or canola)
  • 2 tspTurmeric
  • 1 tspFine salt
  • 1 tspBlack pepper (freshly ground)
  • 250 gMushrooms (sliced 5 mm thick)
  • 120 gGreen bell pepper (cut into thin strips)
  • 150 gCanned corn kernels (drained well)
  • 150 gCanned peas (drained well)
  • 2 tspDried thyme (plus extra to finish if desired)
  • 120 gDry salami slices (cut into strips; choose halal-certified if needed)
  • 200 gPlain potato chips (thick-cut preferred for better crunch)
  • 250 gMozzarella cheese (shredded; low-moisture mozzarella melts best)

🔄 Substitutions

  • Dry salami slices→ Cooked chicken deli slices or turkey pepperoni
  • Mozzarella cheese→ Monterey Jack or a 50/50 blend of mozzarella and mild cheddar
  • Chicken breast fillet→ Boneless chicken thighs

Instructions

  1. 1

    Heat the oven to 220°C (425°F). Set a rack in the upper-middle position. Lightly oil a 23×33 cm (9×13 in) baking dish or line with parchment for easier cleanup. Drain the canned corn and peas thoroughly and pat dry so they do not water down the bake during the short, hot cook.

  2. 2

    Cook the chicken topping: heat 30 ml oil in a large skillet over medium-high heat for 1 minute. Add onion and sauté 4–5 minutes until translucent. Add chicken strips, turmeric, salt, and black pepper; cook 6–8 minutes, stirring, until the chicken turns opaque and lightly golden.

  3. 3

    Add mushrooms to the same skillet and cook 4–6 minutes over medium-high heat until their moisture evaporates and the pan looks mostly dry. Stir in bell pepper and cook 2 minutes to soften slightly but keep some bite. Sprinkle in dried thyme, then fold in drained corn and peas and heat 1 minute.

  4. 4

    Assemble: spread half the potato chips in an even layer in the baking dish, keeping them as intact as possible for crunch. Scatter half the mozzarella over the chips. Spoon the hot chicken-vegetable mixture evenly on top, then distribute the salami strips so each portion gets some.

  5. 5

    Finish layering: add the remaining chips, then cover with the remaining mozzarella. Bake 10–12 minutes at 220°C (425°F) until the cheese is fully melted and bubbling at the edges. For deeper browning, broil/grill on high for 1–2 minutes, watching constantly to prevent burning.

  6. 6

    Rest 3–5 minutes so the cheese sets slightly, making it easier to serve. Sprinkle a little extra dried thyme and a small amount of black pepper if desired. Serve immediately while the chips still have crunch and the cheese is stretchy; portion with a wide spatula for neat layers.

🪪 Recipe Passport

Origin: Persian Cuisine
Researched by: Zaffaron Kitchen
Published: April 2, 2026

Cultural Background

This chip-and-cheese bake is a popular contemporary comfort food associated with casual eateries and street-food style menus in Iran. It reflects modern pantry convenience—chips, canned vegetables, and quick-cooking toppings—combined with familiar seasonings like turmeric and thyme.

Regional Variations

Tehran-style fast-food shops: Often heavier on cheese and includes extra deli meats; some versions add a drizzle of ketchup or a mild tomato sauce before baking for a pizza-like finish.
Northern Iran (Caspian-influenced home versions): May include more vegetables such as extra bell pepper and mushrooms, and sometimes a sprinkle of dried herbs for a more aromatic profile while keeping the same chip-and-cheese base.

Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.

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Nutrition per serving

640
Calories
41g
Protein
33g
Fat
45g
Carbs
5g
Fiber
1250mg
Sodium

Pairs well with

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