House-made Chips & Queso Recipe

Prep potatoes

Wash and scrub the russet potatoes. Using a mandoline or very sharp knife, slice potatoes 1.5–2 mm thick for crisp chips. Place slices in a large bowl of cold water and let soak 20 minutes to remove surface starch.

Rinse and dry

After soaking, drain potatoes and rinse under cold running water until water runs clear. Spread slices on clean kitchen towels or paper towels and pat completely dry. Moisture will cause oil splatter and soggy chips.

Heat oil

In a heavy-bottomed pot or deep fryer, add neutral oil and heat to 350°F (175°C). If you don't have a thermometer, test by dropping one slice; it should sizzle immediately and float.

Fry chips

Working in small batches (about 8–12 slices at a time depending on pot size), carefully add potato slices in a single layer. Fry, stirring gently with a slotted spoon, until edges are golden and chips are crisp, about 2–4 minutes per batch. Avoid overcrowding.

Drain and season

Remove chips with a slotted spoon to a wire rack set over a baking sheet or paper towels. Immediately sprinkle with fine sea salt and black pepper while still hot so seasoning adheres. Repeat with remaining slices. Let chips cool to room temperature; they will crisp further as they cool.

Sweat aromatics

In a medium saucepan over medium heat, melt the unsalted butter. Add the diced onion and minced jalapeño and cook, stirring occasionally, until the onion is translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Make roux

Sprinkle the all-purpose flour over the softened aromatics and cook, stirring constantly, for 1–1.5 minutes to eliminate the raw flour taste. Do not let the roux brown.

Add milk

Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer over medium-low heat while whisking, and cook until the sauce thickens slightly, about 3–5 minutes.

Incorporate cheeses

Lower heat to low. Add the grated sharp cheddar, grated monterey jack, and cream cheese in small handfuls, whisking or stirring after each addition until completely melted and smooth. Maintain low heat to prevent the cheese from separating.

Finish queso

Stir in the drained diced tomatoes with green chiles, ground cumin, smoked paprika, kosher salt, fresh lime juice, and hot sauce if using. Taste and adjust seasoning as needed. If the queso is too thick, whisk in up to 2 tablespoons of milk to reach desired consistency. Fold in chopped cilantro right before serving.

Transfer the warm queso to a shallow serving bowl. Arrange house-made chips on a platter around the queso. Sprinkle extra chopped cilantro over the queso and serve with lime wedges on the side. Encourage guests to squeeze lime over chips if desired.

Leftover storage: Cool queso to room temperature, transfer to an airtight container, and refrigerate up to 3 days. Reheat gently over low heat, stirring and adding a splash of milk if needed. Chips are best served same day; store any uneaten chips in an airtight container to preserve crispness.