Blue Cheese Potato Chips Recipes

BLUE CHEESE POTATO CHIPS

Steps:

• Preheat broiler. In a 15x10x1-in. baking pan, arrange potato chips in an even layer. Top with remaining ingredients., Broil 4-5 in. from heat until cheese begins to melt, 2-3 minutes. Serve immediately.

BLUE CHEESE POTATO CHIPS

Steps:

• In a mixing bowl, combine buttermilk, sour cream, mayonnaise, garlic, Tabasco, Worcestershire, salt, pepper and lemon juice and mix until very smooth.
• Add 1/2 pound of the cheese and gently mix by hand until just combined. Refrigerate the sauce.
• Fry bacon.
• Drain off fat.
• Chop bacon and set aside.
• Wash and slice the potatoes into chips-a little on the thick side, you want them sturdy.
• Soak the chips in cold water for at least 5 minutes to remove excess starch.
• Drain the chips, give them a quick rinse and pat dry.
• Heat the oil to 350 degrees.
• Fry the chips 4-6 minutes, or until golden and crispy.
• You may need to do this in several batches to prevent overcrowding. Remove and drain on paper towels.
• Preheat the broiler.
• Place a 1/4-inch layer of sauce over the entire surface of a large, oven safe serving plate.
• Evenly sprinkle the reserved cheese crumbles and bacon over the sauce.
• Place the plate under the broiler until the cheese melts and slightly browns. Remove plate and pile the chips directly onto the warm sauce and serve immediately.

HOT POTATO CHIPS WITH BLUE CHEESE SAUCE

Steps:

• Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.
• Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
• Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately. Serve hot with the blue cheese dipping sauce.

HOMEMADE POTATO CHIPS WITH BLEU CHEESE AND CHIVES

Steps:

• Peel the potatoes and slice them into thin 1/8-inch slices using a mandolin or sharp knife. Rinse the slices in several changes of water until the water runs clear. Drain them and pat them dry.
• Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 325 degrees F over medium-high heat. Working in batches, carefully add the potato slices, a dozen at a time. Stir them to make sure they are not sticking together. Fry until they are a golden brown, about 3 to 4 minutes. Remove and drain them well on paper towels; season with salt. Repeat with the remaining potato slices.
• Heat the oven to 450 degrees F. Place a layer of the chips onto a baking dish and sprinkle with some of the bleu cheese and chives. Place another layer of chips onto that and some more cheese and chives. Continue until you have used up all the chips and cheese. Put into the oven and bake until the cheese has melted, about 5 minutes. Garnish with more chives.