Hot Potato Chips Recipe

Name: Hot Potato Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole milk, or more if needed; 2 tablespoons unsalted butter; 1 small Spanish onion, finely chopped; 2 tablespoons all-purpose flour; 1/4 teaspoon kosher salt; Pinch of cayenne; 1/2 pound blue cheese, crumbled, plus 1/4 cup for garnish; 2 tablespoons finely chopped fresh chives, for garnish; 4 large Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick on a mandoline; 2 quarts peanut oil or canola oil; Kosher salt

Servings: persons

2 cups whole milk, or more if needed
2 tablespoons unsalted butter
1 small Spanish onion, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
Pinch of cayenne
1/2 pound blue cheese, crumbled, plus 1/4 cup for garnish
2 tablespoons finely chopped fresh chives, for garnish
4 large Idaho potatoes, peeled and sliced lengthwise 1/8 inch thick on a mandoline
2 quarts peanut oil or canola oil
Kosher salt

1
Pour the milk into a small saucepan and bring to a simmer over low heat.
2
Melt the butter in a medium saucepan over medium heat.
3
Add the onion and cook until soft.
4
Stir in the flour and cook for 1 minute.
5
Slowly whisk in the warm milk and continue whisking until thickened, about 2 minutes.
6
Season with the salt and cayenne.
7
Continue cooking for 5 minutes, whisking occasionally.
8
Remove from the heat and stir in the blue cheese.
9
If the sauce is too thick, thin with a little extra milk.
10
Keep warm.
11
Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
12
Heat the oil in a large saucepan over medium heat until it reaches 375F on a deep-fat thermometer.
13
Fry the potatoes in small batches until golden brown on both sides, turning once, about 2 minutes.
14
Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain.
15
Immediately season with salt.
16
Pour the sauce into a bowl and top with the remaining 1/4 cup crumbled blue cheese and the chopped chives.
17
Place the bowl in the center of a large platter and arrange the potato chips around the bowl.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups whole milk, or more if needed, 2 tablespoons unsalted butter, 1 small Spanish onion, finely chopped, 2 tablespoons all-purpose flour, and more.

Yes, Hot Potato Chips falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Potato Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions