Who out there plans their party menus weeks ahead of time? I have started my list of Super Bowl recipe contenders. Appetizers are the ultimate crowd-pleasers and what we will be serving this year. We seldom order them when we go out. That is unless we decide to split a few for our meal. Which is one of my favorite things to do!
I have been working on my recipe plans. I have a massive stack of cookbooks beside the couch with sticky notes everywhere. I know it’s old school, but I love a cookbook. A book that I can hold, rather than my iPad or computer, has so much appeal to me! If you ask Greg, my obsession with cookbooks is probably a little over the top. Oh well, it’s a cheap habit, and it makes me happy.
Here’s an oldie but a goodie that I will be making this year. Homemade crispy, crunchy potato chips topped with alfredo/blue cheese sauce, drizzled with balsamic glaze, and sprinkled with bacon and green onions. If that does not make your mouth water, I’m not sure what would!
Blue Balsamic Chips
Ingredients
- 4 medium potatoes scrubbed
- peanut oil for frying
- salt to taste
- 1 cup prepared Alfredo sauce
- 6 ounces blue cheese crumbles plus more to spinkle over the top
- 1/4 cup Ranch dressing
- 4 strips bacon fried crisp, drained and chopped
- 3 green onions green part only, chopped
- 1 cup balsamic vinegar
- 1/2 cup water
- 1 tablespoon cornstarch
Instructions
- Slice scrubbed potatoes thin. Soak in ice water for about 10 minutes. Drain and dry well.
- Heat oil to 350℉ - 375℉.
- While oil is heating, pour 1 cup alfredo sauce in a saucepan. Heat to boiling then reduce to a simmer. Add 6-ounces blue cheese crumbles and 1/4 cup Ranch dressing. Stir to combine. Remove from heat and allow to rest.
- In another saucepan combine vinegar and water. Bring to a boil. Reduce heat to a simmer annd stir occasionally. Make a slurry by adding 1 teaspoon 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.). Set aside.
- Fry potatoes to desired crispness. Drain well on paper-towel lined pans. Salt to taste.
- Place chips on a serving plate. Drizzle chips with blue cheese sauce, then drizzle with some balsamic glaze. Sprinkle with bacon, blue cheese crumbles and green onions. Serve while chips are still warm.
