Blue Cheese Potato Chips Recipe on Food52 (2024)

GG July 6, 2023

It seems like this recipe has mixed reviews. I am of the thin, runny, disappointing sauce variety. Pouring the hot sauce onto the chips went against my natural inclination but I did it regardless. They were soggy the second the hot liquid touched them. I looked up a different recipe for blue cheese steak sauce, and there was a step about simmering the cream until thick before adding the cheese. I think this is necessary.
How others did not experience a soggy mess is beyond me.

Kim April 23, 2017

Tried this tonight and followed recipe exactly. Sadly the sauce was very thin and runny. Disappointed because it appears much thicker in the picture. Not sure what you did to make it thick. Must have forgotten to add a step in the directions above.

Making these as a party item to pair with wings...mmmmm

Jo April 27, 2016

Thank you for this recipe! I've been waiting a while to try it out, and did so today on my birthday, to share with my work colleagues. It went down a treat with beer (non-acoholic, but still good!).

Locally, these have been known for years as "Ohio Nachos" ---- the difference (and improvement) is the use of a garlic-Alfredo sauce for the topping. You can follow any of the numerous sauce recipes on-line. Or, for a quick appetizer, buy a jar of prepared sauce from the store (be sure to get the garlic version).

Jess September 4, 2015

Totally delicious. Tried this today, and just did a 1:1 of blue cheese and cream, and that was plenty saucy enough. Next time I might cut back on the cream a bit. My broiler is temperamental so I just put the whole shebang in the oven on 475 degrees for about five minutes. I love the idea of topping with scallions (or maybe chives) and next time will definitely try the sharp cheddar combo alongside the blue cheese topping as RobynB recommended.

I made this yesterday. Can't wait to make it again. I sprinkled chopped green onions on top.

After I saw this recipe, I couldn't get it out of my head. Now that I've made it, I can't stop thinking about it and trying to figure out how soon I can make it again! I made two batches: divided a big bag of kettle chips in half into two foil-covered quarter-sheet pans, made one half-sauce with blue cheese and the other half-sauce with sharp cheddar. Topped each pan with one of the sauces and broiled. Wow! Next time I might combine them or use a sharper cheddar (and more of it) in the cheddar sauce. The blue cheese one was amazing, the cheddar was just a little mild but still delicious. It was like a super-flavorful gratin with crispy bits - crazy-good.

I tried this tonight, "as written". To put it simply, I was amazed at the wonderful flavour but quite disappointed that the sauce was so thin. It was actually more like a glaze than a sauce. It is good enough that the next time, I'll start with a half-cup of heavy cream, no milk, and slowly add more cream as, or if required to get the consistency I'm after.

I would double the chips rather than tame the sauce! I make this simple cheese sauce with Israeli feta for use in many Greek recipes, and it's important to remember that heavy cream can't be swapped out for milk because milk is too thin. Creme fraiche or full-fat sour cream would be a better substitute; just be careful not to boil it. It'll lack the sweetness and flavor-saturating qualities you get from heavy cream, but it's still a classic match for potato chips.

I'm not sure what I did wrong, but my sauce was really runny and just soaked the chips. It was a mess. I redid it by just broiling the chips with blue cheese crumbles and that worked, but it wasn't as good as I was hoping for.

Stupendous. Made and served for Independence Day with grilled sausages. No issues with parchment and the broiler, though I did broil on low. There seemed to be too much sauce, but trust me - the chips absorb all that deliciousness just fine. I did add carmelized red onion, sprinkled on top. Amazing - with a good local IPA (San Diego has some incredible craft brews , lucky me). I will certainly serving these again and again. Easy and decadent.

This sounds great but parchment paper under the broiler? Really? No fire dept needed?

So, Catherine, I made this tonight for my family. To be honest with you, I was skeptical about the heavy cream and milk. But WOW!!!! What a culinary surprise. People were fighting over what little sauce was remaining in the bottom of the pan. And not one chip left. I'm so glad I came across this recipe! Thanks so much for sharing.

What! I'm glad I live in a world where this exists.

wow yum i wanna eat this

Is it weird that I want to add a few dashes of hot sauce to this?

This is a perfect appetizer with a sparkling wine. I'm already imagining the flavors...maybe, just maybe a small hit of cayenne ?

What? Are you kidding me? I will be buying the ingredients for this today. I can't stand how fabulous this looks.

Okay! I am SO making these for my next get together. And serve with Champagne or really good US sparkling like Iron Horse, bien sur. :)