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.
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.
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.
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.
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.
This post contains affiliate links, which I make a small amount of money from should you purchase something.
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The-FoodTrotter
February 13, 2016
I love the idea to roast the goat cheese in the oven instead of frying it! It looks more healthy and at least as tasty! :)
amandapaa
February 15, 2016
indeed, a little bit healthier, yet it gets so crispy! xo
Brenda @ a farmgirl's dabbles
January 21, 2016
As much as I love me some of those mentioned MN State Fair cheese curds, with a glass of Leinie from the booth next door ;) …. I’m sure they don’t hold a candle to these lovely goat cheese rounds. Beautiful!!
amandapaa
January 21, 2016
I will smuggle these into the state fair next year just so I can experience that with you. Maybe I should start a gf cheese curd stand? xo
Rachel @ Simple Seasonal
January 17, 2016
I recently ordered a salad that was topped with fried goat cheese and it was absolutely delightful. I love that you baked yours. And I’m guessing the potato chip ad wonderful crispy saltiness to the dish!
amandapaa
January 17, 2016
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!
Liz @ Floating Kitchen
January 15, 2016
Crusted goat cheese is a staple in my house. I can’t get enough! But somehow I’ve missed the boat on using potato chips for the crust. Pure genius. I can’t wait to try this out, Amanda!
Lily | Kale & Caramel
January 14, 2016
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.
Traci | Vanilla And Bean
January 14, 2016
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!
Hannah @CleanEatingVeggieGirl
January 14, 2016
I bet these would be amazing with the sweet potato chips too!!
amandapaa
January 14, 2016
oh definitely! i love their sweet potato chips. and i’ve used their tortilla chips to make crispy zucchini too! https://heartbeetkitchen.com/2015/recipes/type/vegetables/baked-tortilla-chip-crusted-zucchini/
genevieve @ gratitude & greens
January 14, 2016
I keep seeing potato chip-y food around! There was a potato chip flavoured ice cream that I saw when I was in Portland. Genius way to crust the goat cheese! xo
Faith (An Edible Mosaic)
January 14, 2016
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
amandapaa
January 14, 2016
yes, save those lone chips!. i really loved how these turned out. warm cheese… so good. xo
Haley
January 14, 2016
OMG this recipe is legit making all my dreams come true. I can’t wait to try it!
amandapaa
January 14, 2016
:) cheeeeese and potato chips were meant to be together!
Alison @Food by Mars
January 13, 2016
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