Description
Homemade Potato Chips with Gorgonzola Cheese Sauce offers a perfect balance of crispy, thinly sliced golden potato chips paired with a rich, creamy, and tangy Gorgonzola cheese sauce. Easy to prepare and made with simple ingredients, this snack is ideal for entertaining or indulging your cravings with a luxurious yet accessible treat.
Ingredients
Units
Scale
For the Potato Chips
- 4 large Russet Potatoes
- Vegetable Oil (for deep frying, about 4 cups)
- Salt (to taste)
For the Gorgonzola Cheese Sauce
- 4 oz Gorgonzola Cheese, crumbled
- 1/2 cup Heavy Cream
- 2 tbsp Butter
- 1/2 tsp Garlic Powder
- Salt and Pepper (to taste)
- Fresh Chives (optional, for garnish)
Instructions
- Slice the Potatoes Thinly: Using a mandoline or a sharp knife, slice the potatoes into thin, even rounds about 1/8-inch thick to ensure they fry evenly and achieve the perfect crunch.
- Rinse and Dry: Rinse the potato slices under cold water to remove excess starch, then pat them completely dry with paper towels. This step is crucial to avoid soggy chips and ensure crispiness.
- Heat the Oil and Fry: Heat vegetable oil in a deep pan to about 350°F (175°C). Fry the potato slices in batches until golden and crisp, approximately 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Immediately season the chips with salt.
- Prepare the Gorgonzola Cheese Sauce: In a small saucepan, melt butter over medium heat. Add heavy cream and bring it just to a simmer. Lower the heat and stir in crumbled Gorgonzola cheese until melted and smooth. Season with garlic powder, salt, and pepper to taste.
- Serve Together: Arrange the hot potato chips on a serving plate and either drizzle the warm Gorgonzola cheese sauce over them or serve it alongside for dipping. Garnish with fresh chives if desired for a burst of color and subtle onion flavor.
Notes
- Use a mandoline slicer for consistent potato slice thickness to ensure even frying.
- Maintain oil temperature at 350°F to prevent greasy or burnt chips.
- Fry potato slices in small batches to keep oil temperature stable and preserve chip crispiness.
- Season chips with salt immediately after frying so the seasoning adheres well.
- Stir the cheese sauce gently and avoid overheating to maintain a smooth, creamy texture without graininess.
- Store potato chips in an airtight container for up to 2 days—chips may lose some crispness.
- Freeze Gorgonzola cheese sauce in small portions for up to 1 month, but avoid freezing potato chips.
- Reheat chips in a 375°F oven for 5-7 minutes to restore crispiness; reheat cheese sauce gently on low heat with frequent stirring.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg