Potato Chips with Blue Cheese Dip

Photo: Randy Mayor; Styling: Leigh Ann Ross

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.

Yield: 6 servings (serving size: about 1/2 cup chips and about 2 tablespoons dip)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 29%
  • Fat: 3.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.2g
  • Carbohydrate: 16.8g
  • Fiber: 1g
  • Cholesterol: 9mg
  • Iron: 0.7mg
  • Sodium: 352mg
  • Calcium: 80mg

Ingredients

  • 1/3 cup (1 1/2 ounces) finely crumbled blue cheese
  • 1/3 cup fat-free sour cream
  • 2 tablespoons light mayonnaise
  • 2 tablespoons skim milk
  • 1/4 teaspoon Worcestershire sauce
  • 1 pound russet potato, thinly sliced (about 1 large), divided
  • Cooking spray
  • 1/2 teaspoon salt, divided

Preparation

  1. 1. Preheat oven to 400°. Place baking sheet in oven.
  2. 2. Combine first 5 ingredients in a small bowl, stirring well. Cover and chill.
  3. 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.
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