Potato Chips with Chèvre, Pepper Jelly and Bacon

TOTAL TIME: 25 MIN
SERVINGS: 12

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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.

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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

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

Potato Chips with Chèvre, Pepper Jelly and Bacon

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