Potato and Zucchini Chips with Bacon, Gorgonzola, and Thyme
User Reviews
5
Potato and Zucchini Chips with Bacon, Gorgonzola, and Thyme
Description
This recipe involves slicing russet potatoes and zucchini extremely thin using a mandoline or slicer, then soaking the potato slices in cold water to remove excess starch, ensuring crispiness. Zucchini slices are tossed lightly in all-purpose flour to help them hold during frying. After thoroughly drying the potato slices to avoid oil splatter, both vegetables are fried in batches in hot peanut or neutral oil heated to 350°F until they turn golden brown and crisp, about 2-3 minutes per batch. While hot, the chips are salted lightly to enhance flavor, considering the saltiness of the accompanying ingredients. The fried chips are then combined or served with crispy bacon pieces, crumbled gorgonzola cheese, and fresh chopped thyme leaves, adding richness and aromatic brightness. The use of peanut oil is recommended for high-heat stability but should be disclosed due to allergy concerns.
Ingredients
- 2 pounds russet potato
- 1 pound zucchini
- 1/4 cup all-purpose flour
- 2 quarts peanut oil *(or other neutral frying oil, such as vegetable)
- 1 cup gorgonzola cheese or your favorite Blue cheese, crumbled
- 5 Bacon crumbled, strips, crisp-cooked
- 1 tablespoon thyme chopped fresh leaves
- sea salt flaked or kosher salt
Instructions
- Rinse and peel potatoes. Use a mandoline (or a thin slicing blade on a food processor) to cut potatoes into 1/16-inch thick rounds. Immediately transfer potato slices to a bowl of cold water. Set aside.
- Cut zucchini into rounds of the same thickness. Toss with the all-purpose flour. Set aside.
- Drain potato slices and dry thoroughly between layers of paper towels.**
- In a deep, heavy-bottomed pot (I use my Dutch oven with a candy thermometer), heat oil to 350 degrees F. Fry potatoes in small batches, frequently moving slices around with a "spider" tool until golden brown and crisp, 2-3 minutes. Remove from oil, and drain on a paper-towel lined baking sheet. Immediately sprinkle with a pinch or two of salt (remember that the cheese and bacon will add saltiness to the plated chips). Reheat oil to 350 degrees and repeat until all potatoes are fried.
- Repeat the frying, draining, and salting process with the zucchini, carefully dropping the rounds one at a time into the oil so they don't stick together. Be careful not to overcook the zucchini; when too dark, they become bitter.
- Preheat oven to 350 degrees F. When chips are cool, transfer to a large baking sheet. Top with crumbled Gorgonzola and bake just until cheese is melted, about 5 minutes. Remove from oven and sprinkle with crumbled bacon and chopped thyme. Serve immediately.
Notes
- Peanut oil is recommended for frying due to its high smoke point and neutral taste but disclose its use to guests due to allergy concerns.
- Drying potato slices thoroughly before frying is essential to prevent dangerous oil splattering and ensure chip crispiness.
- Adjust salt after frying considering the saltiness brought by bacon and gorgonzola cheese toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 238mg | 10% |
| Potassium | 551mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 82mg | 8% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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