Ingredients
- 4 Yukon gold potatoes, about 2 pounds
- Peanut oil, for frying
- Kosher salt
- 1 pound bleu cheese, finely crumbled
- 1 bunch chives, chopped
Directions
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.
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By valleygirlwv_10...
Rainelle, WV
on July 29, 2008
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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.
By jenmcnulty6802_...
Oak Park, IL
on June 14, 2006
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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.
By annarrogance
Houston, TX
on April 24, 2006
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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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