Potato Chips with Blue Cheese Dip

First, we LOVED this dip -- go ahead and double the recipe because it's that good. I'll definitely make this in the future for salads and other dishes. But the potatoes were difficult to work with. The first batch burnt to a crisp, so I turned the mandoline up a couple of notches and turned the stove down to 375. That helped, but I had to watch like a hawk to ensure they didn't burn. I ended up taking out a couple at a time and turning the whole batch frequently. But with another type of chip or cracker, this dip is wonderful.

Would definitely make again! Hand-cut the first time, but will use mandoline slicer from now on! (Didn't make the blue cheese dressing. Had them without dip)

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Good recipe but needed more blue cheese. I did not make the chips from scratch. I bought Lightly Salted Kettle chips. I have another recipe from the restaurant Jasper's (Plano, TX) that is much better. The combo of blue cheese with the chips is great though.

So easy and yet so good. Would make again for another family dinner. Why someone would make the recipe not using the proper directions then give a low rating because it didn't come out right is so stupid. Either follow the directions or don't rate the recipe

This recipe turned out awesome! I used my new mandoline to get really thin chips, and they got nice and crispy. The sauce is really good, and I have some leftover, so I'm going to have to get more potatoes to make more chips. I'm anxious to play around with different seasoning blends to make homemade potato chip flavors more often! Hey, baked chips are healthy, right?