These bacon-gorgonzola chips are a guilty pleasure that look just as good as they taste. I don’t really feel AS guilty for indulging since it’s all from-scratch, right?? Yeah.. I’ll just keep telling myself that..
Really, I just got a mandoline and wanted to test it out by making some chips from scratch. I’ve only fried up potato ‘chips’ once before (a long time ago), and I had to depend on my knife skillz to make the potato chips as thin as possible.. (yes I said skillz.) They were good, but I loved how thin and consistent these chips turned out… not to mention the mandoline makes it 1000 times quicker and easier to slice.
Rocky (the picky younger bro) even approved — of course, he just had them plain.. he actually liked them with a little bit of Cajun seasoning! I was trying to mimic Zaxby’s ‘Tater Chips’ which he loves. (We had actually tried to order them earlier in the day, and they ran out, so I decided it was time to finally try and make my own!) Anyway, after he taste-tested, and approved, I made an awesome cheese sauce for my batch… annnnd I cooked up a bit of bacon for the top, because…well, bacon.
After you slice the potatoes, put ‘em in a big bowl-full of water to remove any excess starch — you want ‘em to be crispy, right?! Let them soak about 5 minutes at least (a good time to measure out your sauce ingredients), and then remove and dry them in between paper towels or a kitchen towel.
I have a little FryDaddy I’ve kinda fallen in love with that I us
e to fry most things. My grandmother has one, and she’s quite the badass when it comes to frying up some good food. :) It’s literally the best $20 I’ve spent in my life.. every kitchen needs a deep fryer right?? Every kitchen in the south anyway! (Just make sure to clock in some extra gym time, I guess…)
Anyways, the inspiration for these chips came from an awesome little restaurant in Birmingham (Stone’s Throw), which is unfortunately no longer there. They use blue cheese, but I’ve switched it up with a milder gorgonzola and added some smoked gouda. I made a sauce with the cheese, then saved some Gorgonzola for the topping. Now, you can find a similar dish at a place called Primeaux Cheese & Vino at the Summit (in Birmingham). Or you can just come to my kitchen, where I can make this awesome variation! Or just make ‘em yourself with the recipe below! :)
- Heat 1 cup cream over medium heat in small saucepan until starting to bubble.
- Meanwhile, melt butter over medium heat in a medium saucepan and saute shallot until soft (2-3 minutes). Stir in flour -- cook for 1 minute. Add a pinch of red pepper flakes (optional).
- Whisk in cream until thickened and reduce heat to medium-low. Add ½ tsp. Worcestershire sauce. Season with salt and pepper.
- Cook 1-2 minutes and add 2 oz. gorgonzola cheese and the smoked gouda. Season with salt and pepper. Stir until combined and smooth. (If too thick, add some half-and-half, milk, or cream and whisk until smooth).
- With your mandoline or knife, slice potatoes into 1/16-inch thick slices. Add to a large bowl of cold water for about 10 minutes. Remove and dry thoroughly between paper towels or kitchen towels. Heat oil for frying to 375 degrees F. Fry chips in batches until golden brown and crispy. Remove with slotted spoon and let drain on paper towels. Season with salt immediately if you wish. Move chips to a cast-iron skillet or serving platter.
- Spoon cheese sauce over the chips and top with crumbled bacon, chives and the remaining gorgonzola cheese.
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