BLUE CHEESE POTATO CHIPS
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
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.
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.
BLUE CHEESE POTATO CHIPS
My sister was telling me about this so I had to find it. Killer Good! This recipe calls for making your own potato chips-a bag of really good kettle chips, like Cape Cod will cut your time down and save a mess on your stove. MUST be a sturdy chip like Cape Cod if your buying them. The recipe also states this serves 6. No way unless you really like to share so I'm saying it serves 4.
Provided by Diana Adcock
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1268.4, Fat 97.6, SaturatedFat 35, Cholesterol 155.4, Sodium 2940.4, Carbohydrate 68.9, Fiber 4.5, Sugar 14.4, Protein 32.7
HOMEMADE POTATO CHIPS WITH BLEU CHEESE AND CHIVES
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 5
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.
BLUE CHEESE POTATOES
Brandi Rook serves this warm creamy potato salad to the blue cheese lovers in her Salina, Kansas home. "Try it with a beef entree," she suggests. "It's incredibly tasty yet quick to fix because you don't need to peel the potatoes."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large bowl, fold whipped cream and blue cheese into mayonnaise. Drain potatoes; gently stir in blue cheese mixture. Sprinkle with bacon. Serve warm.
Nutrition Facts : Calories 376 calories, Fat 31g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 368mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
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