Idaho Potato Commission

Idaho Huckleberry Sauce Ingredients: (Yield: 1 cup)

Idaho Huckleberry Sauce Directions:

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:

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.
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.
Meanwhile, melt the chocolate in the microwave in 20-second intervals, stirring each time until completely melted.
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.
Place chips on a serving platter and serve with the Idaho Huckleberry Sauce.