Dang Ol’ King of the Hill Loaded Potato Chips

Directions

1. Pickle the onions. Preheat the oven to 400°F. Combine the red onion, vinegar, salt, and sugar in a jar with a lid, shake to combine, and let stand at least 15 minutes (up to a few hours) while you prep the rest of the dish.

2. Make the lime crema. In a bowl, stir together the sour cream, lime juice, chopped cilantro, and salt. Cover and refrigerate until ready to serve.

3. Cook the bacon. Arrange on a parchment-lined sheet pan and bake for 20-25 minutes, until crispy. Remove, drain on paper towels, and chop into small pieces.

4. Switch the oven to broil. Position a rack in the middle of the oven.

5. Season the chips. Open both bags of potato chips and spray the inside of each with wagyu tallow or olive oil spray (2-3 sprays per bag). Add 1.5 Tbsp King of the Hill rub to each bag, reseal, and shake to coat evenly. Reserve the remaining 1 Tbsp rub for dusting at the end.

6. Spread the chips. Pour the seasoned chips onto a large rimmed baking sheet in an even layer.

7. Add the cheese. Sprinkle the shredded cheddar and Colby Jack evenly over the chips.

8. Broil, round one. Broil for 3-5 minutes, watching closely, until the cheese starts to melt.

9. Add the bacon. Remove from the oven and scatter the chopped bacon evenly over the top.

10. Broil, round two. Return to the broiler for 1-2 minutes more, until the cheese is bubbly and lightly browned.

11. Top it off. Remove from the oven and immediately top with the green onions, fresh jalapeño slices, pickled jalapeños, and quick pickled onions.

12. Drizzle. Finish with a generous drizzle of lime crema and a light dusting of the remaining King of the Hill rub.

13. Serve. Serve immediately, while the cheese is still melty.