Pig Chips Recipe

Slice potatoes

Wash and peel the russet potatoes if desired. Using a mandoline set to 1.5–2 mm (about 1/16–1/8 inch) or a very sharp knife, slice the potatoes into uniformly thin slices. Transfer slices to a large bowl of cold water as you work to prevent browning.

Soak and dry

Add ice to the cold water and soak the potato slices 20–30 minutes to remove excess starch (this makes chips crispier). Drain the slices in a colander, then spread them in a single layer on clean kitchen towels or paper towels. Pat dry thoroughly — moisture will cause oil splatter and soggy chips.

Heat oil

Pour about 1 to 1¼ cups oil into a heavy-bottomed Dutch oven or deep pot (enough for 2–3 inches depth). Attach a thermometer and heat the oil to 350°F (175°C). Maintain temperature at 325–350°F while frying.

Fry chips

Working in small batches (to avoid overcrowding), carefully add potato slices to the hot oil with a spider or slotted spoon. Fry, stirring gently, until golden and crisp, about 2–4 minutes per batch depending on thickness. Remove chips to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle each batch lightly with fine sea salt (reserve ½ tsp to adjust later). Repeat until all slices are fried.

Optional finish

If you prefer a lightly buttered flavor, warm 1 tablespoon unsalted butter and toss the still-warm chips very briefly in a large bowl to coat, then spread back out on the rack to keep crisp.

Cook bacon

While frying or beforehand, cook the bacon strips until crisp. You can bake them on a rimmed sheet at 400°F (200°C) for 12–18 minutes, flipping once, or fry in a skillet on medium heat until crisp. Transfer to paper towels to drain and cool slightly.

Crumble bacon

When cool enough to handle, chop or crumble the bacon into small pieces (about 1/4–1/2 inch).

Assemble and melt cheese

Arrange freshly fried chips in an even layer on an ovenproof platter or a rimmed baking sheet (use multiple layers if serving many, but try to keep an even spread). Scatter shredded cheddar-jack evenly over the hot chips, then sprinkle the crumbled bacon on top. Place the tray under a preheated broiler on high (or in a 400°F/200°C oven) for 1–2 minutes, watching closely, until the cheese is melted and just beginning to bubble. Alternatively, use a kitchen torch to melt the cheese spot-wise.

Finish

Remove from oven. Sprinkle with thinly sliced chives and a light grind of black pepper. Taste and add remaining sea salt if needed (use reserved ½ tsp).

Place 1/2 cup sour cream and/or 1/2 cup ranch dressing in small bowls for serving. Arrange the hot, cheesy bacon chips on a large platter and serve immediately so the chips stay crisp. Provide small tongs or spoons for the dip.