Bayou Bacon Cheddar Chips Recipe
Make Bayou Bacon Cheddar Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chip base
Bayou cheddar topping
Bayou bacon (crispy topping)
Finish & garnish
Method
Chip base
- 1
slice and rinse
Using a mandoline or sharp knife, slice potatoes paper-thin (about 1/16 inch). Place slices in a large bowl of cold water and rinse until water runs clear to remove excess starch (about 2–3 minutes).
- 2
dry slices
Drain potato slices and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry. For best crispness, let air-dry for 10–15 minutes.
- 3
heat the oil
Pour 2 cups neutral oil into a deep, heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test with one potato slice: it should sizzle immediately and bubble steadily.
- 4
fry chips in batches
Fry potato slices in small batches until golden brown and crisp, about 2–3 minutes per batch. Do not overcrowd. Use a slotted spoon to transfer chips to a paper-towel-lined tray and immediately sprinkle with sea salt while still hot.
- 5
cool
Allow chips to cool completely to room temperature so they remain crisp (about 10 minutes).
Bayou cheddar topping
- 6
prepare cheese mixture
In a medium bowl, combine the grated sharp cheddar, softened cream cheese, and mayonnaise. Stir until creamy and evenly mixed.
- 7
season
Fold in the finely sliced green onion, minced pickled jalapeño, Cajun seasoning, fresh lemon juice, and black pepper. Taste and adjust seasoning; add more Cajun seasoning or jalapeño to increase heat.
- 8
keep chilled
Refrigerate the mixture until ready to assemble so it holds its shape when spooned onto chips (about 10 minutes).
Bayou bacon (crispy topping)
- 9
cook bacon
Lay bacon slices in a single layer in a cold skillet. Cook over medium heat, turning occasionally, until evenly browned and crisp, about 8–10 minutes. Alternatively, bake on a lined sheet at 400°F (200°C) for 15–18 minutes.
- 10
drain and season
Transfer cooked bacon to paper towels to drain. While still warm, sprinkle smoked paprika over the bacon to add smoky depth. Once slightly cooled, chop into small bite-sized pieces.
Finish & garnish
- 11
assemble
Arrange cooled chips on a serving platter. Spoon about 1 teaspoon of the bayou cheddar mixture onto each chip (adjust amount to preference).
- 12
top with bacon
Place a piece of chopped smoky bacon on top of each cheddar-topped chip.
- 13