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1
Peel potatoes and slice into very thin chips with a mandoline.
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2
Place in a large bowl and cover with cold water.
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3
Refrigerate for 2-3 hours, changing water twice.
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4
Heat your oil-filled deep fryer (or an inch of oil in a heavy-bottomed pan) to high heat, approximately 375-400 degrees F. Also, preheat the oven to 250 degrees F and set out a baking sheet by the fryer.
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5
Lay out a couple of clean dish towels, add a layer of paper towels, and pull a portion of the potatoes out of the cold water (keep the ones you are not using in the water to prevent them from browning) and spread in a single layer over the towels.
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6
Using more towels, pat the potatoes to remove as much water as possible.
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7
Submerge your frying basket in the fryer and gently add the potato slices.
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8
Work on drying the next batch of potatoes while the first batch fries; keep a close eye on your fryer.
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9
Remove golden brown potato chips with the basket, allow chips to drain (let them sit on paper towels first if using a frying pan) and then spread them onto the baking sheet.
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10
Put cooked chips in the oven to keep warm.
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11
Repeat until all chips are fried.
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12
Once you have all of the chips on the baking tray, turn oven to broil.
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13
Sprinkle chips with salt to taste and evenly spread with gorgonzola.
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14
Place pan 2-3 inches beneath the broiler for 2-3 minutes until cheese is melted and bubbly.
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15
Watch closely, the chips will burn quickly!
