Homemade Potato Chips with Bleu Cheese and Chives

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I liked them. I made the chips as written but I used cheddar cheese and bacon when I put them in the oven.

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Great idea, but the potatoes need to be fried longer than the recipe calls for. They were a bit undercooked and undercrispy when I followed the recipe.

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I made these last night for my husband and myself, and they were really good. Let me recommend that you use a milder bleu cheese like Maytag as opposed to one of the stronger ones. I used a Danish bleu and, even though I LOVE bleu cheese (and strong bleu cheese at that, it was almost to strong for me. If you're going to use a strong bleu, maybe use a little less than the pound suggested. The chips do take a bit longer to fry than you'd expect, just because of having to fry them in such small batches and waiting for the oil temp to go back up in between. The combination of the chips and bleu cheese and chives was delicious, though, and I will definitely make them again-- in 2 batches, one with bleu cheese for me, and one with Jack or some other mild cheese for my husband, who isn't a big bleu cheese fan. But a definite winner for me! I can't wait to make them for a party!

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These were easy and very full of flavor, definetely fun for a party or a side dish for dinner with family

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This recipe was awesome! My guests devoured the chips in no time. You definately need the mandoline to get the chips thin enough. I think homemade applewood bacon bits would be an excellent topping on them next time!