Hot Potato Chips With Blue Cheese Sauce 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.

HOT POTATO CHIPS



Hot Potato Chips image

Categories     Sauce     Potato     Side     Fry     Simmer

Yield Serves 8

Number Of Ingredients 13

Blue Cheese Sauce
2 cups whole milk, or more if needed
2 tablespoons unsalted butter
1 small Spanish onion, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
Pinch of cayenne
1/2 pound blue cheese, crumbled, plus 1/4 cup for garnish
2 tablespoons finely chopped fresh chives, for garnish
Potato Chips
4 large Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick on a mandoline
2 quarts peanut oil or canola oil
Kosher salt

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.

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.

HOT PEPPER JELLY CHIPS



Hot Pepper Jelly Chips image

This great, easy, and delicious snack combines the very best of creamy, crunchy, tangy, sweet, and spicy.

Provided by lutzflcat

Categories     Appetizers and Snacks     Meat and Poultry

Time 15m

Yield 24

Number Of Ingredients 5

1 (4 ounce) log goat cheese, softened
24 large, ridged potato chips (such as Ruffles®)
½ cup hot red pepper jelly
4 slices bacon strips, cooked and crumbled
1 jalapeno pepper, thinly sliced

Steps:

  • Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Serve immediately, so the chips don't get soggy.

Nutrition Facts : Calories 40.9 calories, Carbohydrate 5.1 g, Cholesterol 3.7 mg, Fat 1.9 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 34.3 mg, Sugar 3.1 g

HOMEMADE BBQ CHIPS AND BLUE CHEESE DIP



Homemade BBQ Chips and Blue Cheese Dip image

Provided by Guy Fieri

Time 15m

Yield 12 to 16 appetizer servings

Number Of Ingredients 11

1/4 cup roughly chopped shallots
5 ounces crumbled blue cheese
2 pints sour cream
Salt and freshly ground black pepper
2 tablespoon freshly chopped chives, for garnish
1 tablespoon sea salt
1 tablespoon freshly cracked black pepper
1 tablespoon paprika
1 tablespoon brown sugar
1 teaspoon cayenne pepper
1 large bag salted kettle potato chips

Steps:

  • Preheat the oven to 300 degrees F.
  • For the dip: To a food processor, add the shallots, blue cheese, sour cream, and season with salt and pepper, to taste. Process to combine and pour into a serving dish. Garnish with more pepper and chives.
  • For the chips: To a small bowl, add all the spices and toss to combine. Add the potato chips and the spice mix to a big brown bag and toss to combine. Pour out onto a baking sheet and place into the oven to warm through, about 5 minutes.
  • When ready to serve, place into a serving dish and serve with Blue Cheese Dip.

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Top Asked Questions

How do you cook blue cheese Idaho Potato Chips?
Blue Cheese Idaho Potato Chips Prepare potato chips: Soak potato slices in ice water 30 minutes; drain well; pat dry with paper towels. In deep fryer, fry in 350F oil until golden brown and crisp, 2 to 3 minutes. Drain potato chips on paper towels, lightly sprinkle with sea salt. Cool to room temperature, about 30 minutes.
How much blue cheese sauce do you put on chips?
Directions: 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.
How do you fry potato chips and sauce together?
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.
How do you make a thick cream cheese sauce?
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.

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