Irresistible Loaded Cheese and Bacon Potato Chips
This recipe is the ultimate comfort food that merges crispy, golden potato chips with gooey cheese, savory bacon, and a kick of spice. Whether you're hosting a game day party, a casual get-together, or simply indulging in a personal treat, these loaded chips are bound to impress everyone with their bold flavors and irresistible crunch. With every bite, you experience a harmonious blend of textures and flavors, from the crispy chips to the creamy cheese and the zesty jalapeños.
To ensure the perfect outcome, selecting the right ingredients is key. Look for firm, small-to-medium-sized russet potatoes as they fry to a perfect crisp. Rinsing the sliced potatoes under cold water is a crucial step to remove excess starch, preventing them from becoming gluey. When heating the oil, aim for a temperature between 325°F and 345°F to achieve that flawless golden hue. The heavy-bottom pot is essential; it maintains even heat distribution for consistent frying.
As for the final flourishes, this dish allows for creativity. Use your favorite brand of processed cheese sauce and fully-cooked bacon, which gives a savory richness. You can precut the tomatoes and green onions, which add freshness and a burst of flavor on top. Adjust the jalapeños' quantity to your preference, and for a fun twist, consider adding pickled varieties for extra zing. Finally, a dollop of sour cream balances the dish, offering a cool and creamy complement to the spicy and salty elements. Let's embark on this scrumptious journey together!
Ingredients
- 1 quart canola oil, for frying
- 3 small russet potatoes, sliced very thin (use a mandoline for even thickness)
- ½ teaspoon kosher salt, for seasoning
- 1 cup processed cheese sauce
- 4 slices fully-cooked bacon, crumbled
- 1 cup fresh diced tomatoes
- ¼ cup sliced green onions
- ¼ cup sliced jalapeño peppers
- ¼ cup sour cream
Role of Each Ingredient:
- Canola oil: Provides a neutral flavor and a high smoke point for frying.
- Russet potatoes: Ideal for frying due to their high starch content and texture.
- Kosher salt: Enhances flavor without overpowering, perfect for that final seasoning.
- Processed cheese sauce: Offers melty, cheesy goodness that coats the chips perfectly.
- Fully-cooked bacon: Adds a savory, umami punch and slight crunch to each bite.
- Fresh tomatoes: Provides a juicy contrast and sweetness to the dish.
- Green onions: Adds freshness and a mild, savory bite.
- Jalapeño peppers: For those who love a spicy kick, offering heat and excitement.
- Sour cream: Balances flavors with its cool, creamy texture and tanginess.
Step-by-Step Instructions
- Preheat the oil: Pour canola oil into a large, heavy-bottom pot. Preheat over medium-high heat until the oil reaches between 325°F and 345°F. Use a kitchen thermometer to ensure accuracy. This temperature range is crucial for achieving golden, crispy chips without burning them.
- Slice the potatoes: Using a mandoline slicer, cut the potatoes very thin. Rinse under cold water until it runs clear, which helps remove excess starch and prevents the chips from becoming sticky.
- Pat dry: Drain the rinsed potato slices and pat them dry thoroughly using paper towels. Removing all moisture is essential for even frying.
- Fry the chips: Carefully lower a few potato slices into the hot oil, frying them in batches to avoid overcrowding. Gently stir the slices to prevent sticking. Fry for about 3–4 minutes or until golden and crispy. Use a slotted spoon or spider strainer to remove the chips from the oil, transferring them to a paper towel-lined plate.
- Season immediately: Sprinkle the freshly fried chips with kosher salt while they're still hot. This allows the chips to absorb the seasoning, enhancing their flavor.
- Heat the toppings: Follow package instructions to heat the cheese sauce and fully-cooked bacon. This step ensures the toppings are warm and ready to adorn the chips.
- Assemble the dish: Place the chips on a serving platter. Drizzle the warm cheese sauce over the top, followed by the crumbled bacon. Sprinkle evenly with diced tomatoes, sliced green onions, and jalapeños. Add a dollop of sour cream to each serving for the final creamy touch.
- Serve immediately: These loaded chips are best enjoyed fresh, as the crispness complements the melty cheese and vibrant toppings.
Tips for Troubleshooting if Something Goes Wrong with the Recipe
- Chips too oily? Ensure they're drained well on paper towels, and avoid low oil temperature, which leads to excessive oil absorption.
- Cheese sauce too thick? Thin it with a splash of milk to reach a pourable consistency.
- Soggy chips? Ensure complete pat-drying before frying, and do not overcrowd the pot.
- Over-spiced? Cut back on jalapeños and introduce a bit more sour cream to balance the heat.
Ideas for Pairing with the Recipe
To complement these indulgent loaded potato chips, consider these pairings for a complete meal experience:
- Side dishes: Serve with a crisp garden salad or coleslaw, which offers a refreshing contrast and balances the richness with a touch of acidity.
- Drinks: Beer pairs excellently, with lagers or IPAs cutting through the richness. Try a chilled lemonade or a sparkling water mocktail for a non-alcoholic option.
- Desserts: Follow with a light dessert, like a fruit sorbet or a lemon tart, to cleanse the palate and provide a sweet finale.
How to Store Properly
These loaded chips are best enjoyed fresh, but if you find yourself with leftovers, here's how to store them:
- Refrigeration: Store any remaining toppings separately in airtight containers for up to 3 days. Unfortunately, fried potato chips don't stay crispy after cooling.
- Freezing: Not recommended for this dish, as the toppings and chips do not handle freezing and reheating well.
- Make-ahead tips: Prepare all toppings in advance and store them individually. Fry the chips right before serving for that signature crunch.
FAQs
- Can I use a different type of oil for frying? Yes, oils with high smoke points like peanut or vegetable oil are good substitutes.
- What's the best way to slice potatoes thinly without a mandoline? A sharp knife works, but for ease and consistency, we recommend a mandoline slicer.
- How can I make this dish vegetarian? Simply skip the bacon or substitute with plant-based alternatives.
- Can I use another type of cheese? Certainly! Melted cheddar or pepper jack can work beautifully here, adding different flavor notes.
