serves 12
6 ounces sliced bacon
36 thick-cut potato chips
5 ounces fresh goat cheese, softened
3 tablespoons sweet red pepper jelly
1 tablespoon snipped chives
In a large skillet, cook the sliced bacon over high heat until crisp. Drain, cool and crumble the bacon. Arrange the potato chips on a serving platter. Spread or pipe 1 teaspoon of the goat cheese onto each potato chip. Top with a small dollop of the pepper jelly, sprinkle with the bacon and chives and serve right away.
courtesy of: Grace Parisi, "Thanksgiving in Your 20s, 40s, 60s," Food & Wine, November, 2007
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