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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I first had something similar in Washington DC at this place called Old Ebbit Grill. I’ve also enjoyed versions of this appetizer at places like the popular Manhattan spot, the Smith and Le Grand Comptoir when there was an outpost in the Dallas airport. I would stop by for chips every time I had a layover – unfortunately it’s no longer there so I turned to making my own!
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.
Blue Cheese Chips
Table of contents
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.
How to Make Blue Cheese Chips
For the chips:
- 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 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.
For the blue cheese béchamel:
- 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.
To assemble and serve:
- 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.
Tips and Tricks for This Recipe
- Placing the potatoes into ice vinegar water immediately after slicing them will prevent them from browning and will remove excess starch.
- Frying the chips at a lower temperature (300ºF) will help them to dry out and make them super crispy!
- If you are short on time opt for subbing 2 (5-ounce) bags of kettle cooked potato chips instead of making your own.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
- Seasoned Garlic Crab Fries with Old Bay Aioli
- Corn and Crab Chowder Topped with Fingerling Potato Chips
- German Potato Salad with Bacon
Blue Cheese Chips
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.
DID YOU MAKE THIS?
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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.