Homemade Potato Chips With Bleu Cheese And Chives Recipes

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BLUE CHEESE POTATO CHIPS



Blue Cheese Potato Chips image

Game day calls for something bold. I top potato chips with tomatoes, bacon and tangy blue cheese. I make two big pans, and they always disappear. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 10 servings.

Number Of Ingredients 5

1 package (8-1/2 ounces) kettle-cooked potato chips
2 medium tomatoes, seeded and chopped
8 bacon strips, cooked and crumbled
6 green onions, chopped
1 cup crumbled blue cheese

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.

Nutrition Facts : Calories 215 calories, Fat 14g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 359mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

POTATO CHIPS WARMED ON GRILL WITH GORGONZOLA SAUCE AND CHIVES



Potato Chips Warmed on Grill with Gorgonzola Sauce and Chives image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, heated
1 1/2 cups crumbled Gorgonzola
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1 bag potato chips (recommended: Kettle)
Chopped fresh chives, for garnish

Steps:

  • Heat a grill to high.
  • Melt the butter in medium saucepan on the grates of the grill. Whisk in the flour and cook for 1 minute. Add the hot milk and whisk until smooth and thickened, 5 minutes. Whisk in both cheeses and season with salt and pepper, to taste. Remove from heat.
  • Put heavy duty aluminum foil on the grill and top it with potato chips. Allow them to heat through, about 2 minutes.
  • Transfer potato chips to a platter, drizzle with the cheese sauce and sprinkle with chives.

HOT POTATO CHIPS WITH BLUE CHEESE SAUCE



Hot Potato Chips with Blue Cheese Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 11

2 1/4 cups whole milk
2 tablespoons unsalted butter
1 small Spanish onion, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
Pinch cayenne pepper
1/2 pound crumbled blue cheese
Homemade Potato Chips, recipe follows, or good-quality store-bought potato chips
6 large Idaho potatoes, peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline
2 quarts peanut oil
Salt

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.

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