Simple Appetizer Alert: Homemade Potato Chips with Bleu Cheese Dip

Sometimes when you have friends, family, colleagues, etc. over it is for dinner.  And sometimes it’s not.  But that doesn’t mean you don’t want to have a little something to munch on with your guests.  This recipe takes a classic “chips and dip” standard and makes it a “wow moment”, just by making it yourself.  Homemade does not mean labor intensive.  But your guests will notice that you took some effort to make them feel special.  You do want to allot a bit of time for the chips… just because of the oven-baking.  But you can make the chips in advance and store them in an airtight container for up to a week.  Then just bake them for two minutes at 450 degrees to re-crisp before eating.

Homemade Potato Chips with Bleu Cheese Dip — adapted from Cooking Light Magazine

• 1/3 cup (1 1/2 ounces)  crumbled bleu cheese (I used gorgonzola since it was what I had on hand)
• 1/3 cup sour cream
• 2 Tbs mayonnaise
• 2 Tbs milk
• 1/4 tsp + couple extra drops Worcestershire sauce
• 1 lb russet potato, thinly sliced
• Cooking Spray
• Kosher salt

Preheat oven to 400 degrees.  Place baking sheet in oven.

Combine first 5 ingredients in a small bowl, stirring well.  Cover and chill.

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 kosher salt.  Bake at 400 degrees for 10 minutes.  Turn potato slices over; bake an additional 5 minutes or until golden.  Repeat procedure with remaining potatoes and sprinkle each batch with salt.  Serve immediately (or store for later use as explained above) with bleu cheese dip.