Potato Chips with Blue Cheese Dip

6 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
6 servings (serving size: about 1/2 cup chips and about 2 tablespoons dip)
By David Bonom
April 2008
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 117
  • Caloriesfromfat 29%
  • Fat 3.7g
  • Satfat 1.6g
  • Monofat 0.6g
  • Polyfat 0.1g
  • Protein 4.2g
  • Carbohydrate 16.8g
  • Fiber 1g
  • Cholesterol 9mg
  • Iron 0.7mg
  • Sodium 352mg
  • Calcium 80mg

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.

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Ratings & Reviews

vanessarush's Review

karenfar
February 03, 2014
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.

sublimestar's Review

sublimestar
November 20, 2013
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)

MissModel's Review

vanessarush
January 12, 2013
N/A

karenfar's Review

ashleycovelli
March 28, 2010
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.

LadyGrey's Review

LadyGrey
July 19, 2009
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

ashleycovelli's Review

MissModel
December 06, 2008
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?
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