Are you Irish or just planning to be Irish for the day? Either way, I’m sure you have already started making your plans for Saint Patrick’s Day. These Blarney Blue Cheese Chips are the perfect addition to any Saint Patrick’s Day celebration! The homemade potato chips are layered with a creamy blue cheese sauce, then drizzled with a syrupy balsamic glaze and topped with bacon and green onions. They are absolutely amazing!
In order to get the uniform thin slices needed for these chips you should start with a food processor or a mandoline slicer. I used a food processor and sliced the potatoes in a matter of minutes. Remember to dry your potato slices thoroughly after soaking. Oil and water do not mix!
- 4 medium potatoes, scrubbed
- Peanut oil for frying
- 1 c. prepared Alfredo sauce
- 6-oz. blue cheese crumbles (plus more to sprinkle of top)
- ¼ c. Ranch dressing
- 4 strips bacon, fried crisp, drained and chopped
- 3 green onions, chopped, green part only
- 1 c. balsamic vinegar
- ½ c. water
- 1 tbsp. cornstarch
- Scrub potatoes. Slice thin. Soak in ice water for about 10 minutes. Drain and dry well.
- Heat oil to 350 - 375 degrees F.
- While oil is heating put 1 c. Alfredo sauce in a saucepan. Heat to boiling then reduce to simmer. Add 6-oz. blue cheese crumbles and ¼ c. Ranch dressing. Stir to combine. Remove from heat and allow to rest.
- In another saucepan combine balsamic vinegar and water. Bring to a boil. Reduce heat to a simmer and stir occasionally. Make a slurry by adding about 1 tsp. water to the cornstarch. Add to the balsamic mixture and stir. You need this to be thick enough to coat the back of a spoon. If 1 tablespoon cornstarch isn't enough make up a little more.
- Fry potatoes to desired crispness to make chips. Drain chips and salt.
- Place chips on a serving plate. Drizzle with blue cheese sauce, then a little balsamic glaze. Sprinkle with bacon, blue cheese crumbles and green onions. Serve while chips are still warm.