Marc Forgione's "Rollin in the Dip"

Ingredients

2 cups crème fraiche
2 tablespoons chopped chives
1 tablespoon minced shallot
1/2 teaspoon lemon zest
1 tablespoon grated parmesan
3 drops black truffle oil
1/4 cup minced cooked bacon
Salt, black pepper and red pepper flakes, to taste
For the Homemade Potato Chips:

2 russet potatoes
Oil, for frying (vegetable, peanut or canola)
For the Bacon Salt:
3 slices of bacon
1 cup Maldon sea salt

Yields:

Preparation

For the Dip:
Mix all ingredients together in a bowl and season with salt, pepper and red pepper to taste. Serve with homemade potato chips (or a nice store-bought brand) alongside for dipping.

For the Homemade Potato Chips:
Slice potatoes thin using a mandolin or food processor.

Rinse well with cold water in a colander and drain. Dry slices well with clean towels.

Fill a Dutch oven or large, heavy saucepan with 2-3 inches of oil. Heat oil to 300°F.Fry potato slices in several batches (add them one at a time so that they don't stick together) until golden brown. Remove and dry on paper towels.

Season potato chips with bacon salt.

For the Bacon Salt:
Bake bacon at 350°F until crispy. Crush in a mortar and pestle with the salt.