Chocolate Bacon Potato Chips


  • 1 large Idaho® potato (about 12 ounces)
  • 3 bacon slices
  • 2 tablespoons brown sugar
  • ¼ - ½ teaspoon red pepper flakes
  • Idaho Huckleberry Sauce (recipe follows)
  • 8 ounces chocolate chips or chopped chocolate
  • oil for deep frying
Idaho Huckleberry Sauce Ingredients: (Yield: 1 cup)
  • 4 ounces Idaho huckleberries
  • ½ cup sugar
  • ¼ cup water
  • 2 teaspoons lemon juice


Idaho Huckleberry Sauce Directions:
  1. Place the sugar and water into a small sauce pan over medium high heat. Once the mixture starts bubbling, cook for 2 minutes. Add the huckleberries and cook for 1 minute. Remove from heat and stir in the lemon juice. Let the sauce come to room temperature, stirring occasionally.
Chocolate Bacon Potato Chips Directions:
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Lay the bacon slices onto the prepared pan. Sprinkle each slice with the brown sugar, then with the red pepper flakes. Bake for 10-12 minutes until they are cooked completely. Set aside to cool. Once cool, dice the bacon into ¼” pieces.
  2. Heat the frying oil to 350°F. Slice the potato on a mandolin to about 1/10th of an inch slices. Line a baking sheet with parchment paper. Blanch the potato slices in the oil for 5 seconds, then lay them on the prepared baking sheet in a single layer. Bake them at 350°F for 8-10 minutes until they are all golden brown. Let them cool.
  3. Meanwhile, melt the chocolate in the microwave in 20-second intervals, stirring each time until completely melted.
  4. Dip each chip into the chocolate, covering about 85% of the chip. Place back onto the parchment lined baking sheet. Place a few pieces of the bacon onto the chocolate covered chip. Repeat until you have dipped all of the chips and added bacon. Cool for 1 hour at room temperature or place in the refrigerator for one minute.
  5. Place chips on a serving platter and serve with the Idaho Huckleberry Sauce.
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Yield: 30-35 Chips

Dean Fuller
Formerly of - Castle Ranch Steakhouse
Boise, ID

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