Blue Cheese Chips
My version of this appetizer consists of crunchy freshly fried potato chips topped with a creamy blue cheese fondue, crumbled bits of crispy bacon, and diced tomato and chives.
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Blue cheese chips are crunchy, golden potato chips piled high with creamy blue cheese béchamel, crispy bacon, juicy diced tomato, and fresh chives — a rich, indulgent appetizer that’s perfect for sharing. Made with thinly sliced potatoes and a bold blue cheese sauce, this dish delivers big flavor and satisfying texture in every bite. If you’re building out a game day or party spread, try seasoned garlic crab fries with Old Bay aioli or this decadent corn and crab chowder topped with fingerling potato chips next.
Why You’ll Love This Recipe
- Bold flavor – Creamy blue cheese béchamel paired with smoky bacon creates rich, savory layers.
- Textural contrast – Crunchy chips balance the smooth sauce and fresh toppings.
- Crowd-pleaser – Ideal for parties, game day, or an impressive appetizer.
Key Ingredients to Try
- Blue cheese – Blue cheese can be a controversial ingredient but stirring it into the béchamel base mellows the flavor. Any blue cheese skeptic should give it a try.
- Potatoes – In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. The key to making good potato chips lies in removing as much starch and excess water as possible.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Spoon the blue cheese béchamel over the chips instead of pouring. A lighter hand keeps the chips crisp longer and lets guests scoop without everything collapsing into a soggy pile.
Swaps and Substitutions
- Chips: Use store-bought kettle chips if you want to skip frying your own.
- Blue cheese: Substitute gorgonzola or a milder blue cheese for less tang.
- Bacon: Swap with pancetta or smoked ham for a slightly different flavor.
- Herbs: Add scallions or parsley in place of chives if needed.
How to Make Blue Cheese Chips (Step-by-Step)
- Add potato slices in water. Place the sliced potatoes in cold water then stir. Drain and refill with water, continuing until the water runs clear. Return to a bowl covered with water and add the vinegar.
- Heat the oil. In a large heavy bottom pot over medium heat, add enough oil to reach at least 2” up the side of the pot. Heat the oil to 300º. Once the oil is heated, remove the potatoes from the water and dry with paper towels.
- Fry the potatoes. Fry the potatoes in batches, stirring with a metal spoon as they cool. Cook until they are crisp and golden brown, about 5 minutes. Remove to a paper-towel-lined plate to drain and season with salt. Repeat with the remaining sliced potatoes.
- Sauté shallot. In a small saucepan over medium heat, add butter and allow to melt. Add shallot and sauté until tender, about 4 minutes.
- Make the bechamel. Add the flour and whisk to combine. Let the roux cook for a minute until a pale golden brown. Add the milk, whisking to incorporate. Bring the mixture to a boil then lower the heat to medium-low.
- Add the blue cheese. Cook, whisking occasionally, until the sauce coats the back of a spoon, about 10 minutes. Add ¼ cup of the blue cheese, whisking to combine. Remove the béchamel sauce from heat and set aside.
- Assemble and serve. Arrange the chips in a large serving bowl and pour the béchamel over the top. Top with the crumbled blue cheese, bacon, tomato and chives. Serve immediately.
How to Serve Blue Cheese Chips
- As an appetizer: Pile the chips onto a large platter or shallow bowl and serve immediately for sharing.
- For entertaining: Finish with extra crumbled blue cheese and chopped chives just before serving.
- With dips: Offer ranch or blue cheese dressing on the side for dipping.
- With drinks: Pair with cold beer, sparkling water, or a crisp white wine.
How to Store Blue Cheese Chips
- Separate components: Store the chips and blue cheese sauce separately to prevent sogginess.
- Refrigerate: Keep the sauce in an airtight container in the refrigerator for up to 2 days.
- Reheat: Warm the sauce gently on the stovetop and crisp the chips briefly in the oven before assembling.
FAQ – Frequently Asked Questions
Can I make blue cheese chips ahead of time?
You can prepare the chips and sauce in advance, but assemble just before serving to keep everything crisp.
Can I use store-bought chips for blue cheese chips?
Yes. Thick or kettle-style chips work best and hold up well under the sauce.
Is there a vegetarian option for blue cheese chips?
Yes. Omit the bacon and add extra tomatoes, chives, or scallions for flavor.
How do I keep blue cheese chips from getting soggy?
Use a thicker béchamel and assemble right before serving to preserve crunch.
Other Recipes to Try
If you loved this easy, flavorful recipe, check out some of these other appetizers and sides below for more inspiration:
- Seasoned Garlic Crab Fries with Old Bay Aioli
- Corn and Crab Chowder Topped with Fingerling Potato Chips
- German Potato Salad with Bacon
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Blue Cheese Chips
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Ingredients:
For the chips:
- 3 medium russet potatoes, sliced very thin (I use a mandolin)
- ½ cup white vinegar
- Vegetable oil, as needed, for frying
- Kosher salt, to taste
For the blue cheese béchamel:
- 2 tablespoons unsalted butter
- 1 tablespoon diced shallot
- 1 tablespoon all-purpose flour
- ½ cup whole milk
- Kosher salt, as needed
- ¼ cup crumbled blue cheese
For serving:
- ¼ cup crumbled blue cheese
- 2 tablespoons crumbled cooked bacon
- 1 Roma tomato, cored and diced
- 1 teaspoon chopped chives
Instructions:
For the chips:
- Place the sliced potatoes in cold water then stir. Drain and refill with water, continuing until the water runs clear. Return to a bowl covered with water and add the vinegar.
- In a large heavy bottom pot over medium heat, add enough oil to reach at least 2” up the side of the pot. Heat the oil to 300ºF (150ºC). Once the oil is heated, remove the potatoes from the water and dry with paper towels.
- Fry the potatoes in batches, stirring with a metal spoon as they cool. Fry until they are crisp and golden brown, about 5 minutes. Remove to a paper-towel-lined plate to drain and season with salt. Repeat with the remaining sliced potatoes.
For the blue cheese béchamel:
- In a small saucepan over medium heat, add butter and allow to melt. Add shallot and sauté until tender, about 4 minutes.
- Add the flour and whisk to combine. Let the roux cook for a minute until a pale golden brown. Add the milk, whisking to incorporate. Bring the mixture to a boil then lower the heat to medium-low.
- Cook, whisking occasionally, until the sauce coats the back of a spoon, about 10 minutes. Add ¼ cup of the blue cheese, whisking to combine. Remove the béchamel sauce from heat and set aside.
For serving:
- Arrange the chips in a large serving bowl and pour the béchamel over the top. Top with the crumbled blue cheese, bacon, tomato and chives.
- Serve immediately.
Notes:
Spoon the blue cheese béchamel over the chips instead of pouring. A lighter hand keeps the chips crisp longer and lets guests scoop without everything collapsing into a soggy pile.
Nutrition:
Calories: 302kcal | Carbohydrates: 33g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 265mg | Potassium: 820mg | Fiber: 2g | Sugar: 3g | Vitamin A: 498IU | Vitamin C: 12mg | Calcium: 154mg | Iron: 2mg
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We made these as an app/dinner. The chips are a bit time consuming to make but totally worth it! We couldn’t stop eating them. I love that the blue cheese isn’t overpowering and the bacon on top makes it a show stopper! We will definitely be making them for friends.