Crispy blue cheese chips
If you've ever wanted to turn a bag of potatoes into something that feels a little fancier, this blue cheese chips recipe is exactly what you need. The mix of crispy homemade potato chips with tangy blue cheese, scallions, and balsamic glaze is the kind of snack that makes everyone stop and say, "Wait, what is this?!"
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It's quick enough for a weeknight snack but impressive enough to put out at a party. And honestly, once you taste these, you'll never look at store-bought chips the same way again.
If you're looking for another easy appetizer that always disappears fast, check out baked brie with honey and almonds for your next gathering.
Ingredients you'll need
- 2 potatoes, unpeeled
- 3-4 scallions, chopped
- ¼ cup crumbled blue cheese
- Balsamic glaze, for drizzling
- Canola or vegetable oil, for frying
- Salt, to taste
Step-by-step instructions
Prepare the potatoes
Wash the potatoes under cold water and leave the skins on for extra crunch. Using a mandoline or vegetable peeler, slice them into thin chips.
As you slice, place the potatoes in a large bowl of ice water. This keeps them from turning brown and also helps remove some of the starch so they'll fry up nice and crispy.
Fry the chips
When you're ready to cook, lay the potato slices on a paper towel and pat them dry. Moisture is the enemy of crispy chips, so don't skip this step.
Fill your fryer or a heavy pot with oil, just enough to cover the chips. Heat the oil to 350°F, then fry the potatoes for about 5 minutes. Keep a close eye on them - since they're thin, they can brown quickly.
No fryer? No problem. You can also bake them in the oven at 425°F until golden and crisp, flipping halfway through.
Season and finish
Once the chips are golden, move them to a paper towel-lined baking sheet. Sprinkle with salt right away while they're still warm.
Arrange them on a platter, then top with blue cheese crumbles, a drizzle of balsamic glaze, and a sprinkle of fresh scallions. Serve warm.
Top tips for the best chips
- Slice evenly: A mandoline gives you thin, consistent slices so they cook at the same rate.
- Don't overcrowd: Fry in batches so your chips crisp instead of steaming.
- Serve right away: These are best enjoyed warm while the cheese is slightly melty.
Storage and make-ahead notes
These chips are really best fresh, but if you need to make them ahead, you can fry the potatoes a few hours early and then re-crisp them in the oven before adding toppings. Store leftovers in an airtight container at room temperature for up to a day, but know that they'll lose some crunch.
Serving suggestions
These blue cheese chips are perfect for:
- Game day snacks
- A party appetizer platter
- A side dish with burgers or sandwiches
For drinks, try pairing them with a cold wheat beer, a glass of Riesling, or even sparkling water with lemon for something refreshing.
FAQs about blue cheese chips
Yes! They'll be slightly sweeter, but they work great with blue cheese and balsamic glaze.
Canola or vegetable oil works best because of the high smoke point.
If you're not a fan of blue cheese, goat cheese or feta makes a good substitute.
Absolutely. Just spray the potato slices lightly with oil and cook at 375°F until crispy, flipping halfway through.
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📖 Recipe
Delicious Blue Cheese Chips
Crispy homemade potato chips topped with tangy blue cheese, scallions, and balsamic glaze—an irresistible snack or appetizer.
Ingredients
- 2 potatoes, unpeeled
- 3-4 scallions, chopped
- ¼ cup crumbled blue cheese
- Balsamic glaze, for drizzling
- Canola or vegetable oil, for frying
- Salt, to taste
Instructions
- Wash potatoes and leave skins on. Slice thin using a mandoline or vegetable peeler. Place in ice water to prevent browning and remove starch.
- Lay slices on paper towel and pat dry thoroughly.
- Heat oil in fryer or heavy pot to 350°F. Fry chips in batches for about 5 minutes until golden and crispy. Alternatively, bake at 425°F, flipping halfway through.
- Transfer to a paper towel-lined baking sheet. Season with salt immediately.
- Arrange on a platter and top with blue cheese, balsamic glaze, and scallions.
- Serve warm.
Notes
These chips are best fresh. To make ahead, fry and re-crisp in the oven before topping. Store leftovers in an airtight container at room temperature for up to a day.
Nutrition Information:
Serving Size:
1 portionAmount Per Serving: Calories: 220Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 10mgSodium: 260mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 3g
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