Blue Cheese Chips Recipe

Prep the potatoes

Wash and dry the russet potatoes. Using a sharp chef's knife or mandoline set to a thin setting (1.5–2 mm), slice the potatoes into very thin rounds. As you slice, place the potato slices in a large bowl of cold water to remove excess starch.

Rinse and dry

After all potatoes are sliced, drain them and rinse under cold water until the water runs clear. Spread the slices on clean kitchen towels or paper towels and pat very dry. For best results, let them air-dry on a rack for 15 minutes—chips must be dry to crisp properly and avoid oil spatter.

Heat the oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (do not fill more than half the vessel). Attach a candy or deep-fry thermometer and heat oil to 350°F (175°C). Maintain steady temperature throughout frying.

Fry in batches

Working in small batches (about a handful or 20–30 slices, depending on pot size), gently lower potato slices into the hot oil using a spider or slotted spoon, being careful not to overcrowd. Fry, stirring gently so slices separate, until golden and crisp, about 3–4 minutes per batch. Thinner slices may take 2–3 minutes; watch closely to avoid burning.

Drain and season

Using a slotted spoon, transfer chips to a paper-towel-lined baking sheet to drain. Immediately sprinkle with a portion of the fine sea salt and freshly ground black pepper while still hot so seasoning adheres. Repeat frying and seasoning until all slices are cooked. If oil temperature drops below 325°F (163°C), allow it to return to 350°F before continuing.

Keep crisp

To keep chips crisp while finishing remaining batches or the sauce, place the drained chips in a single layer on a wire rack set over a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes. Do not stack chips; stacking will cause them to steam and soften.

Combine base ingredients

In a medium mixing bowl, add the softened cream cheese, sour cream, mayonnaise, and buttermilk. Whisk until smooth and homogenous. The cream cheese should be fully incorporated; use a fork or small whisk to break up any lumps.

Add flavorings

Stir in the crumbled blue cheese (reserve 1 tablespoon for garnish), lemon juice, Worcestershire sauce, garlic powder, and coarse black pepper. Fold gently so some blue cheese remains in small crumbles for texture.

Adjust texture and seasoning

If the sauce is too thick, add an additional 1 teaspoon of buttermilk at a time until you reach a creamy, slightly pourable consistency that will cling to the chips. Taste and add salt only if needed (blue cheese and mayonnaise are already salty).

Rest and chill

Cover the bowl and refrigerate the sauce for at least 20 minutes to allow flavors to meld and the sauce to thicken slightly. Stir in the finely chopped chives just before serving.

Arrange the freshly fried chips on a display platter in a single layer or slightly overlapping for visual appeal. Place the blue cheese sauce in a small bowl or ramekin at the center or on the side for dipping.

Sprinkle the chips lightly with the reserved extra crumbled blue cheese and the sliced chives. Offer additional sea salt and freshly ground pepper at the table.

Serve immediately while chips are hot and crisp alongside the chilled blue cheese sauce. If making ahead, keep chips and sauce separate and reheat chips briefly (2–3 minutes at 400°F/205°C on a baking sheet) to refresh crispness before serving; do not microwave.