Before scrolling down, check out the step-by-step Sage Potato Chip photos here. The bacon process is similar.
What you need:
Two large russet potatoes. You should get about 10-15 chips, depending on width of cut.
Five pieces of Bacon.
Oil for frying.
Salt (and thyme if you want).
Mandolin (I use a Kyocera) or use your good knife skills!
Instructions (a few photos below):
1. Clean and dry the potatoes.
2. Using a mandolin (or sharp knife), make long, even slices of the potato. Make them thick enough so the potato doesn’t tear when inserting the bacon.
3. Make two cuts (photos below) in the center of the potato to hold the bacon.
3. Cut five pieces of bacon in half (or maybe in thirds depending on the size of your potato) then pan-fry the bacon until cooked about 50%. Drain and set aside.
4. The potatoes will be cooked TWICE. In a separate pan, heat up oil (just enough to cover the potato slices) to 200 degrees. Fry each potato slice (without the bacon ) for ten seconds each then drain.
5. After the potato pieces cool down a bit, carefully insert the partially cooked bacon piece into the center cuts.
6. Heat oil to 350 degrees and fry until cooked to your liking.
7. Drain on paper towels and season if you want extra flavor on the potato.
Photos (make sure you’ve looked at these sage potato photos first):
Chef Dan Barber’s Original Sage Recipe via Saveur
Need MORE bacon?
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