Crispy Blue Chips Recipe

Prepare tortillas

Stack tortillas and cut each into 6 wedges (like pizza slices). Pat wedges dry with paper towel to remove surface moisture.

Heat oil

In a heavy skillet or shallow pot, pour oil to a depth of about 1/2 inch. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small corner of tortilla: it should sizzle immediately but not burn.

Fry chips in batches (do not overcrowd). Fry wedges for 45–75 seconds per side, flipping as needed, until crisp and slightly blistered. Use a slotted spoon to transfer to a paper towel–lined tray. Immediately sprinkle with fine sea salt while hot. Let chips cool to room temperature (about 5 minutes) — they will crisp further.

In a medium bowl combine Greek yogurt and mayonnaise. Whisk until smooth.

Add blue curaçao (or the blue food coloring + orange juice substitute), lemon juice, honey, garlic powder, smoked paprika, salt, and black pepper. Whisk until evenly colored and well combined. Taste and adjust seasoning: add more lemon for brightness, honey for sweetness, or a pinch more salt if needed.

Cover and chill in the refrigerator for at least 15 minutes to allow flavors to meld (can be made up to 24 hours ahead). Stir again before serving.

Heat a small nonstick skillet over medium heat. Add olive oil and toasted panko crumbs. Toast, stirring, 1–2 minutes until crumbs are golden and fragrant. Remove from heat and let cool slightly.

In a small bowl combine crumbled feta, crumbled blue cheese, toasted panko, and lemon zest. Toss gently to combine. The mixture should be crumbly but hold on to the chips when sprinkled.

Arrange a single layer of cooled Blue Chips on a serving platter or board.

Spoon or drizzle Blue Sauce over chips in small dollops (about 1 tsp per chip or as desired). Work in sections so chips remain crisp.

Sprinkle Blue Crumbles evenly over sauced chips so each chip gets some cheese/panko mixture.

Finish with thinly sliced green onions, chopped cilantro (if using), and a light dusting of coarse sea salt. Serve immediately so chips stay crispy.