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.

 

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  • Total Time:
  • Servings: 12
KEY: Frying, Barbecue/Cookout, Cocktail Party, Game Day, Graduation Party, Holiday Open House, New Year's Eve, Thanksgiving, Appetizers/starters, Fast, Staff Favorites, Snack

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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

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