You are going to hate me for telling you about these. I know, because once you have a taste of these blue cheese potato chips, you will be addicted. Truly. We always order them as an appetizer at Daphne Lodge near Lake Blackshear, Georgia, and our family fights over who gets the most when they place them on our table.
The last time we were there, I really studied them and decided they would not be difficult to make at home, and they will make a great appetizer for a party (or just a snack anytime you crave them – and you will crave them. 🙂 )
Here are the ingredients you will need:
Small grape tomatoes (I used a package of heirlooms just to give the dish some color variation)
2 green onions
Marie’s Chunky Blue Cheese Dressing (do not use another brand unless it is home-made!)
4 medium to large potatoes
Blue Cheese crumbles
Slice your potatoes really thin. (Remember you are making potato chips.) Chop the green onions, and cut up the grape tomatoes. (I believe Daphne’s version has a lot more chopped green onions than I used.)
Fry the potatoes in the vegetable oil over medium to high heat until crisp.
When brown, remove them from the oil with a slotted spoon, and allow them to drain on paper towels. Salt and pepper them immediately. (I know it is tempting to eat them at this point, but don’t. They are about to get even better! 🙂 )
Preheat your oven to 350 degrees. Now comes the fun part. Cover an oven-safe plate with a layer of chips. Drizzle some of the blue cheese dressing over them. Sprinkle some of the blue cheese crumbles on top of that. I am not giving you exact measurements because it all depends on how much a fan of blue cheese you are. I say the more the better. Our daughter says not so much (but she does love these chips.) Then sprinkle about half of the green onions and half of the tomatoes on top. Salt and pepper this layer (for the tomato’s sake.)
Then do it all over again with another layer.
Put the plate in the oven for 10 minutes. Carefully remove it after 10 minutes and dig in! When they serve it at Daphne Lodge, they take the hot plate and put it on top of another plate (and warn you not to burn your hands on it when you fight over the chips. 🙂 )
This dish is technically an appetizer, but it also works very well as a side dish for chicken or a steak hot off the grill. Just add a few ears of hot buttered corn on the cob, and it doesn’t get any better! Well…maybe better with one change. When the summer tomatoes become available, I will chop them to use in place of the small grape tomatoes. (You just can’t beat the flavor of a fresh-from-the-garden summer tomato!) With warm summer evenings about to be upon us, I believe these chips are going to be a frequent dish on our table.
Until next time…