When it comes to interesting, flavorful and utterly amazing appetizers or sides, Blue Cheese Potato Chips stands supreme. Perfect paired with a good beer.
Blue Cheese Potato Chips
Author: Epicurus.com Kitchens
Recipe type: Appetizers
- 2 medium Russet potatoes, peeled and thinly sliced, at least 70 slices
- ice water to cover sliced potatoes
- canola oil, as needed for deep frying
- 1/8 teaspoon sea salt, plus more as needed
- 8 ounces Blue Cheese Sauce (recipe follows)
- 1/4 Cup Gorgonzola or Blue cheese crumbles
- 1/4 Cup applewood-smoked bacon, cooked, crumbled
- 1 teaspoon fresh chopped parsley (optional)
Blue Cheese Sauce
- 2 Tablespoons canola oil
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- white pepper, to taste
- 1 Cup whole milk
- 5 Tablespoons blue cheese crumbles
- Prepare potato chips: Soak potato slices in ice water 30 minutes; drain well; pat dry with paper towels. In deep fryer, fry potatoes in small batches in 350 degrees F. oil until golden brown and crisp; about 2 to 3 minutes.
- Drain potato chips on paper towels, and lightly sprinkle with sea salt. Cool to room temperature, about 30 minutes.
- Once completely cooled, chips may be stored covered at room temperature up to 2 days, but they will be best served immediately.
- Per portion: Mound 1 1/2 ounces potato chips on plate. Ladle 2 ounces warm Blue Cheese Sauce over chips. Top with 1 tablespoon each of Gorgonzola and bacon.
- Place on bottom shelf of melter or broiler to soften cheese crumbles until they begin to bubble, being careful not to burn chips. If desired, sprinkle with 1/4 teaspoon parsley.
- Serve immediately. (May also be served in larger portions as shareable appetizer.)
Blue Cheese Sauce
- Combine oil, flour, salt and white pepper in small saucepan; cook over medium heat until mixture is blonde in color, 1 to 2 minutes.
- Slowly whisk in milk, stirring well to prevent lumps. Stir constantly until mixture comes to boil, 1 to 2 minutes. Remove from heat.
- In small bowl, use fork to mash blue cheese crumbles into paste. Whisk into sauce, stirring to combine. Reserve warm. (Or, sauce may be reserved refrigerated up to 2 days. Reheat over low heat, stirring, before service. Do not microwave.)