Best 6 Hot Potato Chips With Blue Cheese Sauce Recipes

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.

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.

HOT POTATO CHIPS

Steps:

• Pour the milk into a small saucepan and bring to a simmer over low heat.
• Melt 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, about 2 minutes. Season with the salt and cayenne. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the blue cheese. If the sauce is too thick, thin with a little extra milk. Keep warm.
• Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
• Heat the oil in a large saucepan over medium heat until it reaches 375°F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once, about 2 minutes. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Immediately season with salt.
• Pour the sauce into a bowl and top with the remaining 1/4 cup crumbled blue cheese and the chopped chives. Place the bowl in the center of a large platter and arrange the potato chips around the bowl.

WARM GARLICKY BLUE CHEESE SAUCE

Steps:

• Sauce -- In a small saucepan on medium low heat, add the cream, cheese, garlic and shallot, and let simmer for about 7-10 minutes until it slightly reduces.
• Finishing -- Once it has reduced slightly and the sauce thickens on it's own, add a pinch of hot sauce (optional), pepper, and the parsley. I don't add any salt as the cheese is salty enough. Stir well to combine.
• Serve -- Done! I love to drizzle over steak, roasts, pork chops and tenderloins, veggies, anything you want. Just ENJOY!

WARM BLUE CHEESE DIP WITH GARLIC AND BACON

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, drain on paper towels and crumble.
• Place garlic in hot bacon grease. Cook and stir until soft, about 1 minute. Remove from heat.
• Preheat oven to 350 degrees F (175 degrees C). Place cream cheese and half-and-half in a medium bowl. Beat with an electric mixer until blended. Stir in bacon, garlic, blue cheese and chives. Transfer mixture to a medium baking dish.
• Bake covered in the preheated oven 30 minutes, or until lightly browned.

BLUE CHEESE DIP II

Steps:

• In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving.