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Playing Marc Forgione's Rollin in the Dip


  • 2 cups crme 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


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 300F.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 350F until crispy. Crush in a mortar and pestle with the salt.