After a few trials, and many mishaps, this is the most acceptable version I could come up with for potato chip bread.
The actual bread is a regular lean dough that uses a white sour starter (no commercial yeast, just the wild stuff) as a pre-ferment; the bread itself does contain a small amount of commercial yeast. After the dough had been mixed, bulk fermented, punched down, bulk fermented again, divided, pre-shaped and bench rested, I flattened each 600 g piece to a flat oval, sprinkled about 100 g of potato chips (the good kettle fried kind, not Pringles) over it, and then rolled it up and shaped it as a long thin batard, then proofed it inside a long wicker basket (previously floured). It only had to proof for about an hour. Once I put the bread on the loader, I sprayed its surface with water and coated the entire loaf with crushed potato chips. I scored the bread and then loaded it into the hearth oven, steamed it, and then baked it for about 20 minutes at 480 degrees Fahrenheit, opening the vent once it had a golden brown color to form a good crust.
The flavor of the bread was of a very intense fried potato, but the actual chips inside of it were not crisp anymore, they sogged out. But the real treat was the crust, where the chips were still very crisp and the grease on them had almost fried it, giving it a nice flavor and texture. Great to eat on its own.