Potato Chips with Chèvre, Pepper Jelly and Bacon

• Recipe by Grace Parisi

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.

Ingredients

1. 6 ounces sliced bacon
2. 36 thick-cut potato chips
3. 5 ounces fresh goat cheese, softened
4. 3 tablespoons sweet red pepper jelly
5. 1 tablespoon snipped chives

Directions

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.