Mastering Homemade Potato & Zucchini Chips with Bacon, Gorgonzola, and Thyme

Transform your snack repertoire with these exquisitely indulgent homemade Potato and Zucchini Chips, featuring the irresistible combination of crispy bacon, pungent Gorgonzola, and aromatic fresh thyme. These gourmet chips are an absolute showstopper, ideal for entertaining year-round, from festive holiday gatherings to casual game-day feasts. This exceptional recipe is proudly inspired by the culinary genius of Fresco by Scotto.

The Irresistible Allure of Homemade Chips: Beyond Game Day Snacking

As the excitement of major sporting events sweeps through, many of us find ourselves drawn not just to the nail-biting plays, but also to the vibrant social atmosphere, the iconic commercials, and, most importantly, the irresistible spread of party snacks. While some meticulously follow every pass and tackle, for others, the true highlight of these gatherings lies in the shared culinary delights. A well-timed “Touchdown!” often serves as the perfect cue to reach for another handful of something truly special, something that transcends the ordinary.

This year, prepare to elevate your celebration with an impressive platter of crispy, golden homemade potato and zucchini chips. Each delicate chip is generously adorned with creamy melted Gorgonzola, savory crumbled bacon, and a fragrant sprinkle of fresh thyme. If there’s one day a year to truly indulge and momentarily set aside your healthy eating resolutions, it should undoubtedly be for a snack that feels like winning the culinary trophy!

Why Homemade Chips Reign Supreme: A Culinary Secret Revealed

For those yet to discover the pure bliss of homemade chips, prepare for a delightful revelation. The secret is out: they are surprisingly simple to prepare, and their taste is genuinely unparalleled. No matter how premium your favorite bagged kettle chips might be, they simply cannot compare to the sublime deliciousness of a perfectly thin, impossibly crispy chip, still warm and fresh from the fryer. The texture, the comforting warmth, the sheer freshness – it’s an experience that packaged snacks simply cannot replicate. The subtle nuances of flavor that emerge from fresh ingredients, cooked with care, create a sensory delight that is truly unique.

Even a simple bowl of freshly fried potato chips, seasoned merely with a dash of flaked sea salt, is a guaranteed crowd-pleaser and a culinary triumph in its own right. The earthy potato flavor, enhanced by the crisp texture and just the right amount of salt, makes for an incredibly satisfying snack. But why settle for great when you can transform a fantastic snack into an extraordinary one?

A Gourmet Twist: Inspired by Fresco by Scotto

My journey into crafting these gourmet chips took an exciting turn a few years ago, profoundly inspired by the innovative culinary philosophy of New York’s renowned establishment, Fresco by Scotto. Their creative approach prompted me to begin incorporating thin slices of zucchini alongside the traditional potatoes, adding a subtle sweetness and an extra layer of delicate crunch to the mix. The next stroke of genius came with the addition of crumbled Gorgonzola cheese, introducing a delightful tang and a creamy, pungent richness that beautifully complements the crispy chips.

Then, during one memorable preparation, I discovered a small, precious stash of leftover bacon in the fridge (yes, “leftover bacon” is a rare and often mythical commodity!). I seized the opportunity, cooked it until perfectly crisp, and crumbled it generously over the warm chips. To complete this symphony of flavors, I added a scattering of freshly chopped thyme leaves, providing a bright, herbaceous counterpoint that cuts through the richness and adds a pop of vibrant freshness. The result? Pure culinary magic.

One bite was all it took for my friends to unanimously declare these loaded chips the undisputed Most Valuable Player (MVP) of our entire feast. This exquisite combination of textures and flavors — the earthy potato, the tender zucchini, the salty crispness of bacon, the sharp, creamy Gorgonzola, and the aromatic thyme — creates an unforgettable harmony for the taste buds that is truly addictive and impressively sophisticated.

Essential Tools for Chip Perfection and Safety

Achieving perfectly uniform, thinly sliced chips is paramount for consistent frying and optimal crispness. Irregularly cut chips will cook unevenly, leading to some being burnt while others remain soggy. Unless you possess the extraordinary knife skills of a master chef (a talent many of us can only dream of!), a mandoline slicer is an absolute must-have kitchen gadget. This tool ensures every slice is consistently thin, allowing for even cooking and a uniformly crisp texture. Alternatively, a food processor equipped with a thin slicing disc can also do the trick, offering a quick and efficient way to prepare your vegetables.

Choosing the Right Mandoline for Your Kitchen

You don’t need a professional-grade, prohibitively expensive mandoline to achieve excellent results. Many reputable handheld slicers, praised even by professional chefs, are available for a modest price, typically between $10 and $15. When purchasing, prioritize safety above all else: I highly recommend selecting a model that includes a food pusher or safety guard. This indispensable accessory protects your fingers from the incredibly sharp blade, which is especially vital if you’re new to using a mandoline. For those primarily focused on potato chips, a straightforward straight-blade model works wonderfully. However, if you envision expanding your slicing repertoire to include softer ingredients like tomatoes or delicate fruits, a V-blade mandoline offers greater versatility and precision, making clean cuts without crushing the produce.

Other Frying Essentials for Consistently Crispy Results

Beyond the mandoline, a few other crucial tools will ensure your chip-making process is smooth, successful, and safe. A candy thermometer is indispensable for maintaining the precise oil temperature needed for perfectly crispy chips – unless you’re lucky enough to have a dedicated deep fryer with automatic temperature control. Temperature consistency is vital; oil that is too cool will result in greasy, soggy chips, while oil that is too hot will burn them before they crisp up. A “spider” (a handled mesh basket strainer) is incredibly useful for safely and efficiently removing the fried chips from the hot oil without excessive splashing.

Additionally, you’ll need a generous roll of paper towels for draining excess oil, a sturdy frying vessel (a Dutch oven works excellently due to its even heat distribution), a large baking pan for draining and baking, and, perhaps most importantly, an iron will to resist devouring all the chips before they even make it to the serving platter! This delightful aroma can be quite distracting!

Serving and Storage Tips for Maximum Enjoyment

These homemade potato chips are undeniably at their peak when enjoyed fresh, straight from the fryer. The immediate crispness and warmth are truly an experience. However, if you plan to make them ahead, the plain potato chips (without toppings) can be stored overnight in an airtight container at room temperature. While they might not possess quite the same ‘freshly fried’ magic and initial snap the next day, they will still be perfectly delicious and enjoyable, perhaps with a quick re-crisping in a warm oven. It’s crucial to hold off on adding the Gorgonzola and bacon until just before serving, as these toppings are best when warm, freshly melted, and at their most aromatic.

The zucchini chips, being inherently more delicate and prone to softening, tend not to store as well. For the absolute best texture and vibrant flavor, I strongly recommend frying the zucchini slices as close to serving time as possible. This ensures they retain their delightful crispness and fresh taste, contributing perfectly to the overall experience of the dish.

Perfect for Any Occasion: The Ultimate Crowd-Pleaser

While often associated with high-energy game-day festivities, a grand platter of these loaded chips is incredibly versatile and suitable for a myriad of entertaining opportunities throughout the year. They are magnificent for lively summer backyard barbecues, elegant New Year’s Eve parties, relaxed casual get-togethers with friends, or truly any time you find yourself hosting a group of hungry guests eager for an indulgent and memorable treat. These chips are the epitome of carb-overloading done right – a guaranteed hit that will have your guests raving, asking for the recipe, and eagerly reaching for more! They transform a simple snack into a gourmet experience, making any gathering feel a little more special.

Recipe: Ultimate Loaded Potato and Zucchini Chips

Potato and Zucchini Chips with Bacon, Gorgonzola, and Thyme

by Amanda Biddle

Elevate your snacking game with these indulgent homemade chips! Inspired by Italian Comfort Food: Intensive Eating from Fresco by Scotto Restaurant.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 10 servings

Ingredients

• 2 pounds russet potatoes
• 1 pound zucchini
• ¼ cup all-purpose flour
• 2 quarts peanut oil *(or other neutral frying oil, such as vegetable)
• 1 cup crumbled Gorgonzola (or your favorite Blue cheese)
• 5 strips crisp-cooked bacon, crumbled
• 1 tablespoon chopped fresh thyme leaves
• Flaked sea salt or kosher salt, to taste

Instructions

1. Rinse and peel potatoes. Using a mandoline (or a thin slicing blade on a food processor), carefully cut potatoes into 1/16-inch thick rounds. Immediately transfer the potato slices to a large bowl of cold water to prevent browning. Set aside.
2. Cut zucchini into rounds of the same 1/16-inch thickness. In a separate bowl, toss the zucchini slices lightly with the all-purpose flour until evenly coated. Set aside.
3. Thoroughly drain the potato slices from the cold water and dry them completely between several layers of paper towels. **This step is crucial for safe frying and achieving crisp chips; residual water and hot oil are a dangerous combination, leading to severe splattering. Do not skip this!
4. In a deep, heavy-bottomed pot (a Dutch oven with a candy thermometer works perfectly), heat the oil to 350°F (175°C).
5. Working in small batches to avoid overcrowding the pot and lowering the oil temperature, carefully fry the potato slices. Use a “spider” tool or slotted spoon to gently move the slices around, ensuring even cooking, until they turn golden brown and become wonderfully crisp, typically 2-3 minutes per batch.
6. Remove the fried potatoes from the oil and immediately transfer them to a baking sheet lined with fresh paper towels to drain excess oil. While still hot, sprinkle generously with a pinch or two of flaked sea salt. Remember that the Gorgonzola and bacon will add additional saltiness later, so season accordingly.
7. Allow the oil to return to 350°F (175°C) between batches and repeat the frying process until all potato slices are cooked.
8. Next, repeat the frying, draining, and salting process with the floured zucchini slices. Carefully drop the zucchini rounds into the hot oil one at a time to prevent them from sticking together. Be vigilant and avoid overcooking the zucchini; it fries quickly and can become bitter if fried too dark.
9. Once all chips are fried and drained, preheat your oven to 350°F (175°C).
10. When the chips are cool enough to handle, arrange them on a large baking sheet. Evenly sprinkle the crumbled Gorgonzola cheese over the chips.
11. Bake in the preheated oven just until the cheese is beautifully melted and gooey, which typically takes about 5 minutes. Watch closely to prevent overbrowning.
12. Remove from the oven and immediately scatter the crisp-cooked bacon crumbles and fresh chopped thyme leaves over the top.
13. Serve your ultimate homemade potato and zucchini chips with bacon, Gorgonzola, and thyme immediately for the best possible experience!

Notes

• *Peanut oil is an excellent choice for deep frying due to its high smoke point and neutral flavor, which won’t overpower your chips. It is vital to be aware that peanut allergies are common. Always inform your guests if you have used peanut oil. If allergies are a concern, a neutral vegetable oil (like canola or sunflower oil) is a safe and effective alternative.
• **Thoroughly drying your potato slices is not just for crispness; it’s a critical safety measure. Residual water on the slices will react violently with hot oil, leading to dangerous splattering. Ensure your slices are completely dry before introducing them to the hot oil.

Nutrition Estimate

Calories: 196 kcal | Carbohydrates: 20g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 238mg | Potassium: 551mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210 IU | Vitamin C: 14.4mg | Calcium: 82mg | Iron: 1.3mg

Nutrition information is automatically calculated and should only be used as an approximation.

About Our Recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.