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Oven-Fried Potato and Sweet Potato Chips with Creamy Oven-Cooked Bacon Dip (Emeril Lagasse) Recipe

Oven-Fried Potato and Sweet Potato Chips with Creamy Oven-Cooked Bacon Dip (Emeril Lagasse) Recipe

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Oven-Fried Potato and Sweet Potato Chips with Creamy Oven-Cooked Bacon Dip (Emeril Lagasse)

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Ingredients:

Serving

1/4 cup olive oil
1 (6 to 8-oz)medium idaho potato
1 (6 to 8-oz) medium sweet potato, peeled
1 tsp kosher salt
1 tsp finely chopped rosemary
1 tsp very finely grated lemon zest
1/2 tsp freshly ground black pepper
1/4 tsp ground cinnamon
1 tsp very finely grated orange zest
1 tsp sugar
1/8 tsp grated nutmeg
1/8 tsp ground ginger
creamy oven-cooked bacon dip, recipe follows
8 slices bacon
6 oz cream cheese
1/2 cup sour cream
1/4 cup plus 1 tbsp chopped fresh chives
2 tbsp prepared horseradish
1/2 tsp fresh lemon juice
1/4 tsp salt
hot pepper sauce , to taste

Directions:

Preheat the oven to 400 degrees F. Using a pastry brush, lightly grease 2 large baking sheets with 1 teaspoon of oil each and set aside.
Using a mandoline slicer, or heavy, sharp knife, cut the potatoes and sweet potatoes as thinly as possible. On 1 baking sheet, arrange the cut potatoes in 1 layer. On the second sheet, arrange the cut sweet potatoes in 1 layer. With a pastry brush, lightly coat the top side of both potatoes with the olive oil. Bake until golden and crisp, rotating the pans halfway through the cooking time, about 10 minutes. Remove from the oven.
While the potatoes are cooking, In a small bowl, combine the salt, rosemary, lemon zest, and black pepper.
In another bowl, combine the cinnamon, orange zest, sugar, nutmeg, and ginger.
Remove the potatoes from the oven and transfer to paper towels. While still warm, sprinkle the potatoes with the lemon salt mixture, and the sweet potatoes with the cinnamon mixture. Serve warm or at room temperature with the Creamy Oven Cooked Bacon Dip.
Creamy Oven-Cooked Bacon Dip:
Preheat the oven to 350 degrees F.
Arrange the bacon in a layer on a broiler rack set over the broiler pan. Bake until crisp and brown, 15 to 20 minutes. Remove from the oven and drain on paper towels. When cool enough to handle, crumble or chop into small pieces.
In a bowl, cream together the remaining ingredients. Add the crumbled bacon and mix. Cover and refrigerate until chilled, about 1 hour.
Serve with the oven baked potato chips.
Yield: about 1 1/2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	641.86 Kcal (2687 kJ)
Calories from fat	487.25 Kcal
		% Daily Value*
Total Fat	54.14g	83%
Cholesterol	93.8mg	31%
Sodium	1265.86mg	53%
Potassium	687.76mg	15%
Total Carbs	27.62g	9%
Sugars	5.2g	21%
Dietary Fiber	2.97g	12%
Protein	13.42g	27%
Vitamin C	15.1mg	25%
Vitamin A	0.6mg	19%
Iron	1mg	6%
Calcium	119.1mg	12%

Amount Per 100 g
Calories	239.26 Kcal (1002 kJ)
Calories from fat	181.63 Kcal
		% Daily Value*
Total Fat	20.18g	83%
Cholesterol	34.96mg	31%
Sodium	471.86mg	53%
Potassium	256.37mg	15%
Total Carbs	10.3g	9%
Sugars	1.94g	21%
Dietary Fiber	1.11g	12%
Protein	5g	27%
Vitamin C	5.6mg	25%
Vitamin A	0.2mg	19%
Iron	0.4mg	6%
Calcium	44.4mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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