Heartbeet Kitchen
Crispy Potato Chip Crusted Goat Cheese with Greens
January 13, 2016 in Appetizer · Gluten-Free · Nut-Free · Salad · 17 Comments

Crispy Potato Chip Crusted {baked} Goat Cheese

I distinctly remember one of my first experiences in a really “fancy” restaurant, opening my eyes to the amazing thing that is crispy, fried goat cheese. I was beginning my first job out of college as a pharmaceutical rep, and I was in Delaware for two weeks of training. We were treated well, and dining out seemed to be practice for some of the lavish dinners that would come with entertaining doctors. (Something that later caused such a wrong, icky feeling that I ended up leaving the industry.)

Looking at the menu in front of me, sitting in between two gals from Boston with bleach blond hair and an accent that stung, I could only decipher about half of what was on it. Coming from a small, midwest German town, pork shoulder and spaetzel were the norm, not Arctic char over bok choy with candied kumquats.

Crispy Chip Crusted Goat Cheese (baked!)

I was too embarrassed to ask about different menu items for fear of mispronouncing and sounding like the inexperienced 22-year old that I was. It became my turn to order, and I was still face down in my menu. I looked up, and a waiter whisked past me holding a salad with some crispy, golden brown objects sitting on top, and I said, I’ll have that”, thinking it was a chicken finger salad.

Much to my surprise, those golden brown objects were fried goat cheese rounds with a crispy panko crust.

Crispy Potato Chip Crusted Goat Cheese {baked, not fried}Crispy Potato Chip Crusted Goat Cheese {baked, not fried}

With one bite into the warm cheese, I melted too – a little bit tangy, super creamy, and the lightest coating. They were a far cry from the greasy cheese curds (the only familiar fried cheese) I waited in line for each year at the Minnesota State Fair.

My quest to make a gluten-free version has taken many turns. Panko breadcrumbs are difficult to replicate because they bake or fry up so airy and crisp. Gluten-free bread pulsed to dust got lost in the egg coating, essential for sticking powers. Crushed gluten-free crackers were too dense, and didn’t crisp. And tortilla chips, well, their flavor profile was a bad match for goat cheese.

But POTATO CHIPS …. a total win.

Baked Goat Cheese 3Baked Goat Cheese 6

These little rounds are crispy, salty, crunchy on the outside, giving way to warm cheese heaven. Basically all the things I love.

There are a few steps involved, but nothing difficult. My partner, Jackson’s Honest Chips makes some mighty good taters to get things started, known for their commitment to using coconut oil instead of highly processed oils that other companies do. And their crunch factor – top notch. You’ll crush the chips in a food processor, give the cheese a dip-dee-do into egg wash, then pat with the chip coating, and into the oven for quick bake.

Crispy Potato Chip Crusted Goat Cheese ~ warm cheese is the best!

They’re incredible served alone, or if you want to experience salad nirvana, toss these golden, warm rounds on top of whatever ingredients you’ve got on hand (mine has pecans, pomegranate seeds & an aged balsamic).

Make them soon. I promise they’re a good thing. xo

Many thanks to Jackson’s Honest for sponsoring this post, a company I regularly use in my kitchen and am so happy to partner with. And thank you for understanding that I carefully choose the brands I work with that help make this site possible. All opinions are 100% my own. 

Crispy Potato Chip Crusted Goat Cheese with Greens

Author:

Serves 5     adjust servings

I recommend crushing the chips with a food processor so that they get as fine as possible, which gives them a light and airy quality, and helps them bake up perfectly. If you don't have one, putting the chips into a ziploc bag and using a rolling pin will work.

Ingredients

  • 1 (8 ounce) log goat cheese, very cold
  • 1 tablespoon minced fresh dill
  • 1/4 teaspoon salt
  • 1 large organic egg, whisked
  • 1 cup crushed Jackson's Honest Sea Salt Potato Chips
  • fresh greens, balsamic dressing, and pomegranate arils for serving

Instructions

  1. Put crushed chips into a shallow bowl and set aside. Cut goat cheese into 8 or 9 equal rounds (about ½ inch thick) with sharp knife.
  2. Sprinkle each round with a pinch of salt, and pat some of the minced dill onto the cheese.
  3. Dip each round into the whisked egg and let excess drip off, then put into the bowl with crushed chips.
  4. Coat the round with the crumbs, pressing to adhere.
  5. Place on a parchment lined baking sheet. Put baking sheet with goat cheese into the freezer, then preheat the oven to 375 degrees. When it is done preheating, remove the baking sheet from the freezer and bake the goat cheese for 8 minutes. Then broil for 2 minutes, so crumbs lightly brown.
  6. Remove from oven and serve atop fresh greens with balsamic vinaigrette and pomegranate arils, or enjoy as is. Baked cheese is delicious on its own!

Crispy Potato Chip Crusted {baked} Goat Cheese

This post contains affiliate links, which I make a small amount of money from should you purchase something.

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17 thoughts on “Crispy Potato Chip Crusted Goat Cheese with Greens

  1. Alison @Food by Mars

    oooh! chips with coconut oil… you have my attention, missy :) These are GORGEOUS, love goat cheese. I also agree on the panko challenge… not sure why I can’t get it to work out so well :/ Glad you’ve solved that problem… XO

    Reply
  2. Faith (An Edible Mosaic)

    This is such a brilliant use for potato chips! I have about 1/4 of a bag in my pantry leftover from the holidays that I’ve been wondering what to do with…this is perfect. Love the use of dill here too – so fresh and bright! I enjoyed reading about your first experience with this salad…I had a similar experience the first time I had crusted goat cheese, so I can totally relate! xoxo

    Reply
  3. Traci | Vanilla And Bean

    I can see why you’d think chicken fingers would be atop that salad… the texture is what would have me thinking that too. I’ve been wanting to make fried goat cheese, but I gotta say, I’ll always bake before I fry. Love this, Amanda! And it’s so creative! And, oh my goodness! Finally!! Coconut oil potato chips! Hooray! The stars have aligned!

    Reply
  4. Lily | Kale & Caramel

    OOOOOH YES! This salad evokes so many summers I spent in France as a teenager with my parents—our favorite thing to order was salade aux chevres chaudes. I cannot wait to try this version—potato chips sound absolutely PERFECT.

    Reply
    1. amandapaa Post author

      it was a fun little experiment! i didn’t know how easy it could be to do it at home, and get the same result as frying by using potato chips. hope you enjoy!

      Reply

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