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Homemade Potato Chips with Blue Cheese Dipping Sauce


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Sometimes the simplest of recipes turn out to be the most delicious. Take these homemade potato chips — light, crispy, and full of starchy flavor, they’re perfectly complemented by creamy, tangy blue cheese dip made with Gorgonzola, Roquefort, or whatever veined curd you prefer. Find the recipe from Love and Olive Oil below.

The blue cheese sauce is thinner than say, a sour cream dip. It’s more like a blue cheese fondue. Use a nice, creamy blue cheese (Gorgonzola, Roquefort, or just generic blue), the potency of the final sauce dependent on the cheese you use. Some older blue cheeses are stubborn and reluctant to melt; if that’s the case, just whir the whole mixture in a blender or food processor for a few seconds to emulsify any remaining chunks.

Get the recipe on Love and Olive Oil

Becca Haley-Park

Written by

Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

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