Introduction: Bacon Kettle Chips
These only require two ingredients - bacon and potatoes. The simplicity is what makes them magical. They're a great snack and would be the perfect unexpected addition to a barbecue or simple sandwich dinner. They're crispy and surprisingly light, with a nice smoky bacon flavor. It's also a super way to use up what's left when you're done devouring your freshly cooked bacon!
Step 1: Ingredients and Supplies
Sea Salt - Optional
Tongs/Other Standard Kitchen Supplies
Step 2: Fry the Bacon
Cook up the bacon. You won't need it, so discard it (by which, of course, I mean eat it!) The idea here is to keep as much grease in the pan as possible.
Step 3: Slice the Potatoes
You're looking for a slice that's a bit thicker than a sheet of paper. Not the thinnest slice you can make, but close to it. Peel them first if that's your preference, and by all means use your mandoline slicer if you have one. One pound of bacon made more than enough grease to fry 3 potatoes.
Step 4: Fry the Potatoes
Place one layer of potatoes in the pan and fry them. You want them lightly browned. The darker they got the more likely they were to go from tasting bacony to tasting burned.
Step 5: Drain and Serve!
Drain them on a paper towel, and sprinkle lightly with sea salt if you would like. Do this while they're fresh from the pan. Keep frying and draining, pretty much until you decide to stop. Serve them in a bowl, or individual small bowls if you're fancy like that!
Bonus flavor options:
- before frying the potatoes fry up a diced onion in the grease then scoop it out - the onion infuses the bacon grease with flavor
- as soon as you remove the chips from the bacon grease sprinkle them with grated parmesan (the dry kind from a round can)
- different types of bacon come with different flavor profiles - applewood, hickory, etc. will all give you a different chip flavors