Maytag Blue Potato Chips Recipe

1. Prepare potatoes

Wash and peel (optional) the potatoes. Using a mandoline or very sharp knife, slice potatoes very thinly (about 1.2–1.5 mm / 1/16 inch). Place slices in a large bowl of cold water as you work to remove surface starch.

2. Drain the potato slices and rinse under cold running water until the water runs clear. Transfer slices to a clean kitchen towel or paper towels and pat thoroughly dry. Removing moisture is crucial to crisp chips.

3. Heat oil in a heavy pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat until a small piece of potato sizzles immediately and browns in about 60–90 seconds.

4. Fry the potato slices in small batches (do not overcrowd) until golden and crisp, about 2–3 minutes per batch depending on thickness. Use a slotted spoon to transfer chips to a paper-towel-lined baking sheet to drain. Immediately sprinkle each batch lightly with the listed kosher salt while still hot.

5. Allow chips to cool to room temperature and become crisp, 5–10 minutes. Keep them on a rack or paper towels while you prepare toppings.

6. Make blue-cheese spread

Crumble the Maytag Blue cheese into a small bowl. Add the sour cream and milk. Using a fork, mash together until slightly chunky but spreadable — you want some texture from the blue. Taste and stir in the freshly ground black pepper. If mixture seems too thick to dollop, add an additional 1 tsp milk and mix.

7. Mix shredded pepper jack cheese into the blue-cheese spread gently. The pepper jack adds melt and a mild spicy note; keep mixture cool so it holds texture when placed on chips.

8. Quarter the cherry or grape tomatoes and gently toss with a light pinch of salt (use part of the coarse sea salt if using). Thinly slice the scallions, separating whites and greens if desired. Snip the chives if using.

9. If you prefer slightly softened tomatoes, toss them with the optional 1 tsp lemon juice and let sit for 5 minutes, then drain any excess liquid so chips remain crisp.

10. Arrange cooled potato chips on a serving platter in a single layer or slightly overlapping.

11. Using a small spoon, place a small dollop (about 1 teaspoon) of the Maytag Blue and pepper jack spread onto each chip. Work quickly so chips stay crisp.

12. Top each dollop with a tomato quarter or two (depending on chip size) and a few slices of scallion. Sprinkle a few snips of chive over the top if desired.

13. Finish with a very light drizzle of extra-virgin olive oil, a tiny sprinkle of coarse sea salt if needed, and a quick crack of black pepper. Serve immediately so chips remain crisp.

14. Leftover spread can be refrigerated up to 2 days; chips are best freshly made.