Cheddar-Bacon Potato Chips

We hosted our supper club tonight and served a collection of appetizers: layered Mexican dip with homemade tortilla chips, sliced pork tenderloin on rolls, pork dumplings, and cheddar-bacon potato chips with a ranch dipping sauce.

For this recipe, I decided to make homemade potato chips, which require some effort but are completely worth it. Thinly slice the potatoes (a mandolin makes this easy); place the slices in a bowl, and cover with ice water. Allow them to soak for about an hour. Drain potatoes, and pat dry with paper towels. Heat about 2 inches of peanut or vegetable oil in a Dutch oven, and cook potatoes, in batches, until golden and crisp; drain on paper towels. (If this is too much work, substitute kettle-cooked chips.) For the dipping sauce, I used a buttermilk ranch seasoning from Penzy’s—it had just the right ranch flavor.

Cheddar-Bacon Potato Chips
Homemade potato chips
6 bacon slices, cooked and crumbled
2 cups shredded Cheddar cheese

1. Arrange potato chips on a baking sheet. Sprinkle with bacon and shredded cheese.
2. Bake at 400° for 10 minutes or until cheese melts. Serve immediately.