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Bacon Potato Chips!

A few years ago I shared photos and a Saveur recipe for delicious Sage Potato Chips. I recently made them again and updated the photos in a set on flickr.

Bacon Potato ChipsWhile trying to come up with a fun snack for the big game on Sunday (Puppy Bowl for me, Super Bowl for Peter), I decided to change-up the recipe with (what else?) BACON.

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):

Sage Chips Photo 4 MyLastBite.com
Fry the potato (precut for bacon) in low heat. You want it pliable enough so it doesn’t tear when adding bacon.

Bacon Potato Chips
Insert the partially pre-cooked bacon gently into potato cuts. This is what they look like BEFORE frying the second time.

Bacon Potato Chips
Fry until done to your liking then drain and season (if needed). I also call these “Bacon Sandal Crisps” and served with guacamole.

Chef Dan Barber’s Original Sage Recipe via Saveur

Need MORE bacon?

Bacon on MyLastBite.comHow to make BACON ROSES

Easy BACON ICE CREAM

BACON-Wrapped Baby Potatoes

BACON-Wrapped Breadsticks

How to make a BACON BOWL

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Sage Potato Chips

I love making crispy fried sage. They’re just great on top of grilled steak or even crumbled on hashed browns. Sometimes I just eat them by themselves like potato chips, simply fried in olive oil and sprinkled with sea salt.

Sage Chips Photo #7 MyLastBite.comSo when I saw a recipe for “Sage Potato Chips” in Saveur Magazine, I knew I’d have to try it out immediately. The original recipe is by Chef Dan Barber of Blue Hill at Stone Barns, and I was totally mesmerized by the accompanying photograph in the magazine. I used the ingredients that I already had in my kitchen, and it was easy and delicious. 

What you need:
Potatoes (I had Russet on hand)
Sage Leaves
Oil
Sea Salt
Paprika 

Step 1: Clean and dry sage and potatoes
Sage Chips Photo 1 MyLastBite.com

Step 2: Using a mandolin, make long slices of the potato
Sage Chips Photo 2 MyLastBite.com

Step 3: Make 2 cuts in the center of the potato to hold the sage leaf
Sage Chips Photo 3 MyLastBite.com

Step 4: Heat up oil to 200 degrees and fry each potato slice (without the sage) for ten seconds each then drain
Sage Chips Photo 4 MyLastBite.com

Step 4: After the potato piece cools down a bit, insert one sage leaf into the center cuts. Note: I had BIG sage leaves in my garden and had to adjust the slits so they fit.
Sage Chips Photo 5 MyLastBite.com

Step 5: Raise the oil in the pan to 350 degrees and fry slices again (with the sage leaves inserted) until golden and crispy
Sage Chips Photo 6 MyLastBite.com

Step 6: Season with sea salt and paprika
Sage Chips Photo 8 MyLastBite.com

Dan Barber’s Original Recipe and Photo Here

Sage Potato ChipsMentioned Above:

Saveur Magazine

Article about Blue Hill at Stone Barns

About Chef Dan Barber

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