Potato Skin Kettle Chips

Potato Skin Kettle Chips

6 Russet Potatoes 

1 cup cheddar cheese, shredded thin

5 Strips Bacon, chopped

3 TBSP Sour Cream 

2 TBSP. Chives, snipped

Frying Oil (Canola, Vegetable or Grapeseed)

Sea Salt

Mandolin Slicer 

Paper towels

Water

Prep:

Wash potatoes. 

Make 2 piles of paper towels onto a flat surface. Fill a large bowl with water and ice. 

Using mandolin, slice potatoes into chips. place the chips into the ice water till ready for use. (The Ice bath removes the excess starch from the potatoes allowing a better fry, resulting in crunchier chips, yummy!)

Heat oil in a Dutch Oven on medium and allow it to reach 400 degrees fahrenheit. 

Working in batches of 15-20 chips, remove the chips from water and place onto one of the piles of paper towels. Pat them so that they are very dry.

Cook:

Gently place chips into the hot oil. Use metal tongs or a metal spoon to stir the chips slowly for 3-4 minutes or until they become a light golden color. 

Remove from the oil and place onto the other pile of paper towels. Sprinkle with sea salt immediately. 

Once all of your chips have been fried and salted, it's time to layer the delicious ingredients to create your "Potato Skin" Kettle Chips!!

Turn the broiler setting on your oven to high.

Place 1/2 of the chips onto an oven safe plate. Sprinkle with 1/2 of the cheese and 1/2 of the bacon. Add the rest of the chips, then the rest of the cheese and the rest of the bacon. Place plate in the oven for 15-30 seconds, to melt the cheese. Don't walk away! Keep a close eye on the cheese to make sure is doesn't burn, this is a super quick process!

Once the chips are out of the oven, drizzle the sour cream over the entire pile of chips and sprinkle with chives. 

Enjoy this awesome Appetizer!