Winter Salad With Potato Chip Crusted Baked Goat Cheese


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

Put crushed chips into a shallow bowl and set aside.

Cut goat cheese into 8-10 equal rounds (about 1/2 inch thick) with sharp knife.

Sprinkle each round with a pinch of salt, and pat some of the minced dill onto the cheese. Dip each round into the whisked egg and let excess drip off, then put into the bowl with crushed chips. Coat the round with the crumbs, pressing lightly to adhere. 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.

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!

Delicious, safe chips for our multiple food allergy family, including our seed allergic son, who had gone without chips for five years before we found this wonderful snack product! Light and airy, crunchy and satisfying!