Potato Chips with Chèvre, Pepper Jelly and Bacon

F&W's Grace Parisi loves using extra-crispy, thick-cut potato chips as the base for quick hors d'oeuvres. Here she tops the chips with creamy goat cheese, sweet-spicy pepper jelly and smoky bacon.

Slideshow:More Fast Hors d'Oeuvres

  • Total Time:
  • Servings: 12

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille

Ingredients

  • 6 ounces sliced bacon
  • 36 thick-cut potato chips
  • 5 ounces fresh goat cheese, softened
  • 3 tablespoons sweet red pepper jelly
  • 1 tablespoon snipped chives

How to make this recipe

  1. In a large skillet, cook the sliced bacon over high heat until crisp. Drain, cool and crumble the bacon.

  2. Arrange the potato chips on a serving platter. Spread or pipe 1 teaspoon of the goat cheese onto each potato chip. Top with a small dollop of the pepper jelly, sprinkle with the bacon and chives and serve right away.

Contributed By Published November 2007





455383 recipes/potato-chips-with-chevre-pepper-jelly-bacon 2013-12-06T23:42:59+00:00 Grace Parisi frying|barbecue-cookout|cocktail-party|game-day|graduation-party|holiday-open-house|new-years-eve|thanksgiving|appetizers-starters|12|fast|staff-favorite|snack november-2007,Grace Parisi,potato chips,chevre pepper jelly,appetizer recipe,potato chips with bacon,thanksgiving dinner recipes,potato-chips-with-chevre-pepper-jelly-bacon 455383
Close