Blue Cheese Potato Chip Sauce at James Nesbit blog

Blue Cheese Potato Chip Sauce. Put half of the potato chips in a large shallow bowl and drizzle with half of the. Cover with warm sauce, then sprinkle with remaining bluecheese. Leave a review » print recipe. Carefully drop in a few potato slices at a time, taking care not to overcrowd the pan. Potato chips with blue cheese dipping sauce. 1 tablespoon full circle organic unsalted butter. Place your chips on a large plate or platter. Did you make this recipe? Fry for about 2 minutes, flipping once or twice, until chips are evenly golden in color. A recipe from the nibble webzine of specialty foods. 1 cup organic valley heavy whipping cream. Fill a large, heavy saucepan with 2 to 3 inches of oil. Kettle chips are topped with a creamy cheese sauce, blue cheese, and green onions. ⅛ teaspoon ground red pepper. 1 ½ teaspoons food club salt.

Blue Cheese Potato Chip Nachos • Bread Booze Bacon
from breadboozebacon.com

Place your chips on a large plate or platter. We love homemade potato chips. These copycat bennigan's blue cheese chips are a delicious, cheesy snack or appetizer recipe inspired by the restaurant. Add about 3/4 of the blue cheese to sauce, along with the black and cayenne peppers. Potato chips with blue cheese dipping sauce. 1 cup organic valley heavy whipping cream. Cover with warm sauce, then sprinkle with remaining bluecheese. A recipe from the nibble webzine of specialty foods. ⅛ teaspoon ground red pepper. Carefully drop in a few potato slices at a time, taking care not to overcrowd the pan.

Blue Cheese Potato Chip Nachos • Bread Booze Bacon

Blue Cheese Potato Chip Sauce 1 tablespoon full circle organic unsalted butter. 1 tablespoon full circle organic unsalted butter. A recipe from the nibble webzine of specialty foods. Add about 3/4 of the blue cheese to sauce, along with the black and cayenne peppers. We love homemade potato chips. 1 ½ teaspoons food club salt. Did you make this recipe? 1 cup organic valley heavy whipping cream. Fill a large, heavy saucepan with 2 to 3 inches of oil. 2 large russet potatoes (about 1 pound) ½ cup distilled food club white vinegar. 8 cups food club vegetable oil. Fry for about 2 minutes, flipping once or twice, until chips are evenly golden in color. Set over medium heat and monitor until it reaches 350 degrees f. Leave a review » print recipe. ⅛ teaspoon ground red pepper. Carefully drop in a few potato slices at a time, taking care not to overcrowd the pan.

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