House-made Chips & Queso Recipe

Prepare potatoes

Wash and peel the russet potatoes (peeling optional if you prefer skins). Using a mandoline or a very sharp knife, slice potatoes paper-thin, about 1.5 mm thickness. Place slices in a large bowl of cold water as you work to remove surface starch.

Rinse the potato slices under cold running water until water runs clear then transfer to a bowl of cold water with 1 tsp of cornstarch whisked in (optional) or plain cold water. Soak 10 minutes to remove excess starch, then drain and pat completely dry on clean kitchen towels or paper towels. Moisture will cause oil splatter and soggy chips.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat until a single potato slice sizzles gently when added.

Fry the potato slices in small batches (do not overcrowd) for 2–4 minutes, stirring occasionally, until golden and crisp. Use a slotted spoon to transfer chips to a wire rack set over a baking sheet or paper towels to drain.

While still warm, season chips with kosher salt (about 1 tsp) and smoked paprika (0.5 tsp). Let cool fully to crisp up — about 5 minutes.

Bring base liquids: In a medium saucepan over medium heat, combine 1 cup whole milk and 1/4 cup heavy cream. Warm until small bubbles form at the edge but do not boil, stirring occasionally (about 4–5 minutes).

Make cornstarch slurry: In a small bowl, whisk 1 tsp cornstarch with 1 tbsp of the warm milk mixture until smooth. Stir the slurry back into the warm milk to help thicken the queso and stabilize the melted cheese.

Sauté aromatics: In a separate small skillet over medium heat add 1 tsp neutral oil (from the frying oil or use a little butter). Add 2 tbsp minced yellow onion and 1 clove minced garlic and sauté 1–2 minutes until translucent and fragrant. Add 1/2 minced jalapeño and 2 tbsp chopped canned green chiles and cook 30 seconds more. Transfer aromatics into the warm milk mixture and stir.

Melt cheeses: Lower heat to medium-low. Add the softened 1 oz cream cheese and whisk until mostly incorporated. Add the shredded white cheddar (4 oz) and shredded Monterey Jack (4 oz) in small handfuls, whisking constantly and allowing each addition to melt before adding more to avoid graininess. Keep temperature low — sauce should never boil.

Season and finish: Once smooth, stir in 1/4 tsp ground cumin, 1/2 tsp salt (adjust to taste), 1/2 tsp hot sauce, and 1/2 tsp lime juice. Simmer gently 1–2 minutes to meld flavors. If sauce seems too thick, thin with up to 2 tbsp extra milk. If too thin, cook a minute longer or whisk in a pinch more cornstarch dissolved in cold water.

Serve: Transfer queso to a warmed serving bowl. Sprinkle chopped cilantro (1 tbsp) over the top if using. Serve immediately alongside house-made chips for dipping.