Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
6 servings (serving size: about 1/2 cup chips and about 2 tablespoons dip)

This recipe received our Test Kitchens' highest rating. Use a mandoline to cut the potato for the best results; hand-cutting is less likely to produce sufficiently thin and uniform slices. If you have any leftover chips, store them in an airtight container for up to a week. You'll need to bake them for two minutes at 450° to recrisp before eating.

How to Make It

Step 1

Preheat oven to 400°. Place baking sheet in oven.

Step 2

Combine first 5 ingredients in a small bowl, stirring well. Cover and chill.

Step 3

Place potato slices on paper towels; pat dry. Arrange half of potato slices in a single layer on preheated baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 10 minutes. Turn potato slices over; bake an additional 5 minutes or until golden. Repeat procedure with remaining potatoes and remaining 1/4 teaspoon salt. Serve immediately with blue cheese mixture.

Ratings & Reviews