Ahh, leftovers. After I made those yummy scones I had plenty of Gorgonzola and a few spring onions lying around. What to do with it? Well, I had two large russets and a hankering for chips and this recipe was born! I hit upon rendered bacon fat as a means to make the chips a little bit more decadent and also because hello, bacon!
Good things start with rendering the fat from bacon!
I'm once again including the photo of the finished chips (from last post) to remind my readers of the deliciousness!
Bacon Fat Roasted Potato Chips w/ Bacon, Scallions and Gorgonzola
2 medium russet potatoes, thinly sliced*
6 slices of bacon, chopped into 1/2" pieces
2 ounces Gorgonzola cheese, crumbled finely
4 Spring onions, white & light green parts sliced finely
freshly ground black pepper, to taste
1. Preheat oven to 375 degrees. In an 8" heavy bottomed skillet over medium-low heat, render bacon fat from chopped bacon.
2. Grease 2 cookie sheets with the bacon grease, lay potato slices singly in even layers. Brush bacon grease onto the tops of the potato slices.
3. Bake for 12-15 minutes, or until edges start to brown just a bit.
4. In a bowl toss still-warm chips with black pepper.
5. Top with Gorgonzola, crispy bacon from the skillet and spring onions and serve.
I hope you enjoy this recipe and I welcome your feedback!
*This is easiest with a madolin