5 Ingredients or Fewer

Blue Cheese Potato Chips

June 22, 2015
3 Ratings
Photo by Bobbi Lin
  • Serves 4 to 6
Author Notes

Inspired by a dish at Buckhead Diner in Atlanta, this was the first recipe I invented that people actually wanted to eat. It's more of a guideline than an actual recipe—feel free to add a little more liquid if you want the end result to be gooier, or experiment with different cheeses. If you want to be an overachiever, make your own potato chips—then invite me over, please. —Catherine Lamb

What You'll Need
  • 1 cup blue cheese, crumbled
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 bag sturdy potato chips, I like Cape Cod
  • Black pepper
  1. Turn your oven on to Broil.
  2. Heat cream, milk, and blue cheese in a saucepan over low heat until the blue cheese just dissolves.
  3. Spread the potato chips out on a lipped sheet pan -- line it with a sheet of parchment paper or a silpat to help with cleanup later.
  4. Pour the cheese mixture over the potato chips, sprinkle with freshly ground black pepper, and broil in the oven until the sauce is bubbly and bronzed in parts. Serve alongside napkins.

See what other Food52ers are saying.

  • Kevin French
    Kevin French
  • Jess
  • Barb_Alb
  • Dan Kraan
    Dan Kraan
  • Lara Sowecke-Lutz
    Lara Sowecke-Lutz

24 Reviews

GG July 6, 2023
It seems like this recipe has mixed reviews. I am of the thin, runny, disappointing sauce variety. Pouring the hot sauce onto the chips went against my natural inclination but I did it regardless. They were soggy the second the hot liquid touched them. I looked up a different recipe for blue cheese steak sauce, and there was a step about simmering the cream until thick before adding the cheese. I think this is necessary.
How others did not experience a soggy mess is beyond me.
Kim April 23, 2017
Tried this tonight and followed recipe exactly. Sadly the sauce was very thin and runny. Disappointed because it appears much thicker in the picture. Not sure what you did to make it thick. Must have forgotten to add a step in the directions above.
Kevin F. February 1, 2017
Making these as a party item to pair with wings...mmmmm
Jo April 27, 2016
Thank you for this recipe! I've been waiting a while to try it out, and did so today on my birthday, to share with my work colleagues. It went down a treat with beer (non-acoholic, but still good!).
johnburlowski October 6, 2015
Locally, these have been known for years as "Ohio Nachos" ---- the difference (and improvement) is the use of a garlic-Alfredo sauce for the topping. You can follow any of the numerous sauce recipes on-line. Or, for a quick appetizer, buy a jar of prepared sauce from the store (be sure to get the garlic version).
Jess September 4, 2015
Totally delicious. Tried this today, and just did a 1:1 of blue cheese and cream, and that was plenty saucy enough. Next time I might cut back on the cream a bit. My broiler is temperamental so I just put the whole shebang in the oven on 475 degrees for about five minutes. I love the idea of topping with scallions (or maybe chives) and next time will definitely try the sharp cheddar combo alongside the blue cheese topping as RobynB recommended.
Barb_Alb August 7, 2015
I made this yesterday. Can't wait to make it again. I sprinkled chopped green onions on top.
RobynB July 20, 2015
After I saw this recipe, I couldn't get it out of my head. Now that I've made it, I can't stop thinking about it and trying to figure out how soon I can make it again! I made two batches: divided a big bag of kettle chips in half into two foil-covered quarter-sheet pans, made one half-sauce with blue cheese and the other half-sauce with sharp cheddar. Topped each pan with one of the sauces and broiled. Wow! Next time I might combine them or use a sharper cheddar (and more of it) in the cheddar sauce. The blue cheese one was amazing, the cheddar was just a little mild but still delicious. It was like a super-flavorful gratin with crispy bits - crazy-good.
Blissed-Out B. July 20, 2015
Thanks for sharing your variation!
Dan K. July 20, 2015
I tried this tonight, "as written". To put it simply, I was amazed at the wonderful flavour but quite disappointed that the sauce was so thin. It was actually more like a glaze than a sauce. It is good enough that the next time, I'll start with a half-cup of heavy cream, no milk, and slowly add more cream as, or if required to get the consistency I'm after.
Blissed-Out B. July 20, 2015
Please post your second batch review! For my first batch, I only had less than a cup of blue cheese. I'll be cutting back a smidge on the cream and milk for my second batch.
TRISH M. July 12, 2015
I would double the chips rather than tame the sauce! I make this simple cheese sauce with Israeli feta for use in many Greek recipes, and it's important to remember that heavy cream can't be swapped out for milk because milk is too thin. Creme fraiche or full-fat sour cream would be a better substitute; just be careful not to boil it. It'll lack the sweetness and flavor-saturating qualities you get from heavy cream, but it's still a classic match for potato chips.
Lara S. July 6, 2015
I'm not sure what I did wrong, but my sauce was really runny and just soaked the chips. It was a mess. I redid it by just broiling the chips with blue cheese crumbles and that worked, but it wasn't as good as I was hoping for.
lonewolf July 5, 2015
Stupendous. Made and served for Independence Day with grilled sausages. No issues with parchment and the broiler, though I did broil on low. There seemed to be too much sauce, but trust me - the chips absorb all that deliciousness just fine. I did add carmelized red onion, sprinkled on top. Amazing - with a good local IPA (San Diego has some incredible craft brews , lucky me). I will certainly serving these again and again. Easy and decadent.
Blissed-Out B. July 5, 2015
I agree on the sauce but my will-eat-anything-I-cook family members didn't mind. The next time I think I'll cut back on the milk and perhaps add more blue cheese, as I only had less than a cup.
lonewolf July 5, 2015
Was thinking the same thing for next time...because there will be many more times the amazing smell of this permeates my abode.
Pat E. July 5, 2015
This sounds great but parchment paper under the broiler? Really? No fire dept needed?
Blissed-Out B. July 4, 2015
So, Catherine, I made this tonight for my family. To be honest with you, I was skeptical about the heavy cream and milk. But WOW!!!! What a culinary surprise. People were fighting over what little sauce was remaining in the bottom of the pan. And not one chip left. I'm so glad I came across this recipe! Thanks so much for sharing.
Cristina S. July 2, 2015
What! I'm glad I live in a world where this exists.
Marian B. July 1, 2015
wow yum i wanna eat this
HalfPint June 30, 2015
Is it weird that I want to add a few dashes of hot sauce to this?
breakbread June 26, 2015
This is a perfect appetizer with a sparkling wine. I'm already imagining the flavors...maybe, just maybe a small hit of cayenne ?
Nancy M. June 26, 2015
What? Are you kidding me? I will be buying the ingredients for this today. I can't stand how fabulous this looks.
ChefJune June 24, 2015
Okay! I am SO making these for my next get together. And serve with Champagne or really good US sparkling like Iron Horse, bien sur. :)