Hot Potato Chips with Blue Cheese Sauce

Level: Easy
Yield: 8 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings): Calories 2211, Total Fat 229 g, Saturated Fat 45 g, Carbohydrates 34 g, Dietary Fiber 4 g, Sugar 5 g, Protein 12 g, Cholesterol 36 mg, Sodium 1133 mg
Total: 15 min
Prep: 5 min
Cook: 10 min

Blue Cheese Sauce:

2 1/4 cups whole milk
2 tablespoons unsalted butter
1 small Spanish onion, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
Pinch cayenne pepper
1/2 pound crumbled blue cheese
Homemade Potato Chips, recipe follows, or good-quality store-bought potato chips

Homemade Potato Chips:

6 large Idaho potatoes, peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline
2 quarts peanut oil
Salt

Ready to indulge in crispy, golden perfection? Dive into this irresistible snack that pairs ultra-crisp homemade chips with a creamy, tangy blue cheese sauceyour taste buds will thank you!

Warm the milk in a small saucepan over low heat until it just simmers. In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and cook until soft and tender. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the warm milk, stirring constantly until the sauce thickens smoothly. Season with salt and a pinch of cayenne. Simmer for 5 minutes, stirring occasionally. Remove from heat and whisk in the crumbled blue cheese until fully melted and velvety. Thin with a splash of milk if needed. Serve warm for dipping alongside your hot potato chips.

Homemade Potato Chips:

Arrange potato slices on a baking sheet between layers of paper towels; pat thoroughly dry for maximum crunch.
Heat peanut oil in a large, heavy saucepan to 400F on a deep-fat thermometer. Fry slices in small batches, turning once, until golden brown and irresistible. Drain on a brown paper bag or paper towel-lined baking sheet. Season immediately with salt. Serve piping hot with the luxurious blue cheese sauce for the ultimate dip experience!