Blue Cheese Potato Chips Recipe

Prepare potatoes

Wash and peel the russet potatoes. Using a sharp chef's knife or mandoline set to a thin setting (about 1.5 mm), slice the potatoes into uniform thin rounds. Transfer slices to a large bowl of cold water as you work to remove surface starch and prevent browning.

Soak the potato slices in cold water for 30 minutes to 1 hour. This extracts excess starch and produces crispier chips.

After soaking, drain the potato slices and spread them on clean kitchen towels or paper towels. Pat completely dry—any surface moisture will cause oil splatter and reduce crispness.

Heat the neutral frying oil in a heavy-bottomed pot or deep fryer to 175°C (347°F). If you don't have a thermometer, the oil should shimmer; a potato sliver should sizzle steadily when dropped in.

Fry the potato slices in small batches (do not overcrowd) for 3–4 minutes until the edges lift and slices are pale gold. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels.

Increase oil temperature to 190°C (375°F). Return the partially cooked chips to the hot oil in batches for a second fry of 1–2 minutes until deep golden-brown and crisp. Remove and drain on a wire rack; immediately season with fine sea salt while still hot.

Keep finished chips warm in a single layer in a low oven (100–110°C / 212–230°F) if making ahead, to maintain crispness. Serve promptly for best texture.

In a medium bowl, combine the room-temperature cream cheese and sour cream. Whisk until smooth and free of lumps. You can use a fork or a small whisk.

Add the Greek yogurt, crumbled blue cheese (reserve 1–2 tablespoons for garnish), milk, white wine vinegar, lemon juice, and minced garlic. Stir gently to combine. For a chunkier sauce keep larger blue cheese pieces; for a smoother sauce mash the blue cheese with the back of a spoon or pulse briefly in a food processor/blender.

Season with freshly ground black pepper and 1/4 tsp fine sea salt. Taste and adjust: add more vinegar or lemon if you want brighter acidity, or more milk to thin the sauce to desired consistency. If too thin, add a bit more cream cheese or sour cream.

Fold in the finely chopped chives if using. Cover and refrigerate for at least 20 minutes to let flavors meld. Bring to cool room temperature before serving if the chips are hot, or serve chilled depending on preference.

Place a generous mound of hand-cut potato chips on a large platter or divide among 4 appetizer plates.

Spoon the blue cheese sauce into a small bowl for dipping and set it alongside the chips. Sprinkle the reserved crumbled blue cheese over the chips and scatter the chopped chives or parsley for color.

Serve immediately so chips remain crisp. Provide napkins and small spoons for the sauce.