Ingredients
Equipment
Method
Directions:
- Begin by washing the russet potatoes thoroughly. Using a sharp knife or a mandoline slicer, slice the potatoes into thin, even rounds, approximately 1/8 inch thick. The thinner the slices, the crunchier the chips will be.
- Place the potato slices in a bowl of cold water for about 30 minutes. This step helps to remove excess starch, resulting in crispier chips. After soaking, drain the slices and pat them dry with paper towels to remove as much moisture as possible.
- In a deep fryer or heavy pot, heat about 2 inches of sunflower or vegetable oil over medium-high heat. To test if the oil is ready, drop in a small piece of potato; if it sizzles and bubbles around it, the oil is hot enough.
- Carefully add a batch of potato slices to the hot oil, making sure not to overcrowd the pot. Fry the chips until they turn golden brown and crispy, about 3-4 minutes. Use a slotted spoon to transfer the chips to a paper towel-lined plate to drain excess oil. While the chips are still hot, sprinkle them with fine sea salt to taste.
- In a medium saucepan, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Sprinkle in the all-purpose flour, stirring constantly for about 1 minute to create a roux.
- Gradually whisk in the whole milk, stirring continuously until the mixture thickens, about 2-3 minutes. Remove the saucepan from heat and stir in the crumbled blue cheese and cayenne pepper. Mix until the cheese is melted and smooth.
- Transfer the crispy homemade potato chips to a serving platter alongside the creamy blue cheese dipping sauce. Enjoy this delightful combination of flavors and textures.
Notes
- Store cooled potato chips in an airtight container at room temperature for 2-3 days.
- Reheat any leftover chips in the oven at 350°F (175°C) for a few minutes to regain their crunch.
- Feel free to experiment with different seasonings for a unique twist on flavor.