Potato Chip Crusted French Toast
A sweet and savory french toast, fully crusted with potato chips, and served with a bourbon chocolate maple syrup! This is the brunch of my dreams! Perfectly balanced between sweet and salty and so so tasty! That slight hint of bourbon gives it the kick I need to start my day.
The inspiration for this recipe
I came up with this idea because of cereal crusted french toast. My garlic french toast is always very popular, so I was trying to think of a savory twist on cereal crusted french toast. I thought of potato chips or tortilla chips, so I asked my Instagram followers to vote and 80% said potato chips! The fact is I wanted tortilla chips. I guess I will have to make that one next!
Soaking the bread
When using a sturdy bread like sourdough for french toast, I like to soak it for a bit to really let the egg mixture get all up in the bread. I gave this a half hour and it was almost perfect but honestly I would do 45 minutes next time. It really depends on the bread, and how old it is! The mixture is egg, milk, salt, sugr, and bourbon.
Pour the mix over the bread, then flip the bread to fully coat. I rested it for 15 minutes, then flipped the bread and did 15 more.
Chocolate Bourbon Maple Syrup
I was back and forth with what to put on this French toast. MY first thought was a maple ranch but that seems a little odd. I asked Georgina and she immediately said bourbon chocolate maple syrup and I didnt even question it for one second. It was perfect! Potato chips and chocolate is one of the best pairings so this really worked.
Coating the french toast with the potato chips
You can crush the potato chips by hand for the French toast crust, but I like it to be uniform so I used a food processor. Just a few quick pulses.
Pour the potato chips into a deep plate, then let the egg mixture dripp off the french toast, and dip it into the chips on all sides until it is fully crusted.
Cook the potato chip crusted French toast
Pop the potato chip crusted french toast into a pan with some butter over medium heat. Cook about 5 minutes per side keeping an eye on the heat until it is perfectly golden brown.
Serve the potato chip french toast
Put two slices on a plate, top with the butter, and then drizzle on the chocolate maple syrup!
Man this potato chip crusted French toast is incredible! Best french toast I have had in forever.
The crispy edges balance the perfectly soft interior so well! Every bite had me craving the next one.
Twists on this recipe
I thought this was pretty perfect, but if you wanted you could make some tweaks. I used a garlic sourdough, but I just put “sourdough” in the recipe. I bet rosemary would be good! You could use truffle chips, or salt and vinegar might be good too.
For more fun twists on french toast check out my garlic French toast, yolk stuffed French toast, or my fave tortilla French toast!
Potato Chip Crusted French Toast
Ingredients
Syrup
- 1/2 cup maple syrup
- 1 teaspoon bourbon
- 1/3 cup chocolate chips
Bread
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 1 tablespoon bourbon
- 4 1.5 inch thick slices sourdough
- 4 ounces kettle potato chips
- butter
Instructions
- Add the maple and bourbon to a bowl and microwave until steaming. Stir in the chocolate and continue to stir until it is melted. Taste and add more of any of the ingredients to match your personal tastes. Cover and set aside until ready to use.
- Mix the egg, milk, salt, sugar, and bourbon in a bowl. Put the bread in a large baking dish and pour the egg mixture over it. Flip to fully coat. Allow to rest covered for 15 minutes. Flip again and rest another 15.
- Crush up the chips. I used a food processor. Pour them onto a deep plate.
- Preheat large frying pan to medium and add some butter.
- One by one, let the excess egg mixture drip off the bread, then dip it into the chips. Fully coat on all sides, then add it to the pan. Repeat.
- Cook about 5 minutes per side until golden brown. Plate 2 on each plate. Serve with butter and the maple sauce. You can microwave the sauce a little if it has cooled too much, but be careful not to overheat or the chocolate will get weird.