Chocolate Bacon Potato Chips with Huckleberry Sauce
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Credit: Dean Fuller, Executive Chef, Castle Ranch Steakhouse, Boise, Idaho
The National Culinary Review, July/August 2016
1 large Idaho® potato (about 12 oz.)
3 slices bacon
2 T. brown sugar
¼-½ t. red pepper flakes
Idaho Huckleberry Sauce (recipe follows)
8 oz. chocolate chips or chopped chocolate
Oil, as needed for deep-frying
Idaho Huckleberry Sauce
½ cup sugar
¼ cup water
4 oz. Idaho huckleberries
2 t. lemon juice
1. Preheat oven to 350°F. Line baking sheet with parchment paper; lay bacon slices on pan. Sprinkle each slice with brown sugar, then with red pepper flakes. Bake for 10-12 minutes until cooked completely. Cool. Dice into ¼-inch pieces.
2. Heat oil to 350°F. Slice potato on mandolin to about 1/10-inch. Line baking sheet with parchment paper. Blanch potato slices in oil for 5 seconds; place on baking sheet in single layer. Bake at 350°F for 8-10 minutes until golden-brown. Cool.
3. Melt chocolate in microwave in 20-second intervals, stirring each time until completely melted. Dip each chip into chocolate, covering about 85%. Place back on parchment-lined baking sheet. Place a few pieces of bacon on chocolate-covered chip. Repeat until all chips dipped and bacon added. Cool for 1 hour at room temperature, or place in refrigerator for 1 minute.
4. Place chips on serving platter, Serve with Idaho Huckleberry Sauce.
For Idaho huckleberry sauce:
Put sugar and water in small saucepan over medium-high heat. When mixture starts bubbling, cook for 2 minutes. Add huckleberries; cook for 1 minute. Remove from heat; stir in lemon juice. Let sauce come to room temperature, stirring occasionally.
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