Cacio e Pepe Chips / Napa Nachos

• 1 8-ounce bag kettle-cooked potato chips
• 1½ ounces Pecorino, finely grated (about 1½ cups)
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon Pinot Noir spice

• Preheat oven to 425°. Arrange potato chips in a single layer on a rimmed baking sheet. Sprinkle half of cheese evenly over chips. Bake until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Remove from oven and immediately top with remaining cheese, Cru Pinot Spice and pepper. Let cool, then transfer to a serving bowl.