- 1 large Idaho potato
- 3 bacon slices
- 2 tablespoons brown sugar
- 1/2 teaspoon red pepper flakes
- 8 ounces chopped chocolate
- oil for deep frying
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Lay the bacon slices onto the prepared pan. Sprinkle each slice with the brown sugar, then with the red pepper flakes. Bake for 10-12 minutes until they are cooked completely. Set aside to cool. Once cool, dice the bacon into ¼” pieces.
Heat the frying oil to 350°F. Slice the potato on a mandolin to about 1/10th of an inch slices. Line a baking sheet with parchment paper.
Blanch the potato slices in the oil for 5 seconds, then lay them on the prepared baking sheet in a single layer. Bake them at 350°F for 8-10 minutes until they are all golden brown. Let them cool.
Meanwhile, melt the chocolate in the microwave in 20 second intervals, stirring each time until completely melted. Dip each chip into the chocolate, covering about 85% of the chip. Place back onto the parchment lined baking sheet. Place a few pieces of the bacon onto the chocolate covered chip. Repeat until you have dipped all of the chips and added bacon. Cool for 1 hour at room temperature or place in the refrigerator for one minute.