Blue Cheese Potato Chips Food

BLUE CHEESE POTATO CHIPS

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.

HOT POTATO CHIPS WITH BLUE CHEESE SAUCE

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.

BLUE CHEESE DIP II

Steps:

• In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving.

BLUE CHEESE DIP

Steps:

• Beat cream cheese on medium speed of an electric mixer until soft and creamy, about 2 minutes.
• Reduce speed to low and add the sour cream and beat until well combined.
• Add the blue cheese and beat until lumps are gone.
• Stir in chives and pepper.
• Refrigerate for at least 30 minutes. Will keep for 1 week.

CHIPS WITH BLUE CHEESE FONDUE

Steps:

• In a large bowl, combine the cheese and cornstarch. Toss to coat. Set aside.
• In a heavy-bottomed saucepan over medium heat, add the oil, garlic, shallots, and rosemary. Season with a pinch of salt and cook until the shallot and garlic soften slightly, about 1 minute. Add the wine and simmer, about 1 minute. Whisk in the cream, pepper and cayenne pepper. When the cream mixture begins to bubble, remove from the heat and strain over the blue cheese, whisking to incorporate. Remove from the heat and stir in the chives if using. Serve in a fondue pot next to a big pile of Lola Chips with Rosemary.
• In a medium pot, pour enough oil so that the oil comes 3 inches up the sides. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
• Slice the potatoes thinly on a mandoline. As you slice them, put them in a bowl of cold water to cover.
• Drain the potatoes and pat dry. Working in batches if necessary, cook the potatoes in the oil until they are golden brown and crispy, about 3 minutes. Add the garlic if using, along with the potatoes. Remove the potatoes from the oil to a large paper towel-lined bowl and season them with the rosemary and salt, shaking the bowl to distribute the seasonings evenly.

BLUE CHEESE POTATO CHIPS

Steps:

• In a mixing bowl, combine buttermilk, sour cream, mayonnaise, garlic, Tabasco, Worcestershire, salt, pepper and lemon juice and mix until very smooth.
• Add 1/2 pound of the cheese and gently mix by hand until just combined. Refrigerate the sauce.
• Fry bacon.
• Drain off fat.
• Chop bacon and set aside.
• Wash and slice the potatoes into chips-a little on the thick side, you want them sturdy.
• Soak the chips in cold water for at least 5 minutes to remove excess starch.
• Drain the chips, give them a quick rinse and pat dry.
• Heat the oil to 350 degrees.
• Fry the chips 4-6 minutes, or until golden and crispy.
• You may need to do this in several batches to prevent overcrowding. Remove and drain on paper towels.
• Preheat the broiler.
• Place a 1/4-inch layer of sauce over the entire surface of a large, oven safe serving plate.
• Evenly sprinkle the reserved cheese crumbles and bacon over the sauce.
• Place the plate under the broiler until the cheese melts and slightly browns. Remove plate and pile the chips directly onto the warm sauce and serve immediately.