Homemade Rosemary Blue Cheese Potato Chips

Why You’ll Love This Recipe

I like this recipe because it combines two types of potatoes for variety—russet for crunch and sweet potato for a touch of sweetness. The rosemary adds freshness, while the balsamic and blue cheese topping makes every bite bold and flavorful.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 large Russet potato, scrubbed clean
1 large sweet potato, peeled
1/2 48 oz container of canola oil (only 1 tbsp oil needed if using the AirFryer)
1 tbsp rosemary, finely diced
10 oz container of crumbled blue cheese
¼ cup balsamic vinegar
¾ cup milk
salt, optional to taste

Directions

1. I slice both the russet and sweet potatoes very thinly using a mandoline or sharp knife.
2. If I’m frying, I heat canola oil in a deep pot to 350°F (175°C). If using an AirFryer, I lightly coat the slices with 1 tablespoon oil.
3. I fry or air fry the potato slices in small batches until golden and crisp, then drain on paper towels. I sprinkle with salt while warm.
4. In a small saucepan, I simmer the balsamic vinegar until it reduces slightly and thickens.
5. For the topping, I combine crumbled blue cheese with milk and heat gently, stirring until creamy.
6. I arrange the chips on a platter, drizzle with the blue cheese sauce, sprinkle with rosemary, and finish with a balsamic drizzle before serving.

Servings and Timing

This recipe makes about 4 servings. It takes me 15 minutes to prep and 20 minutes to cook, so the chips are ready in around 35 minutes.

Variations

Sometimes I use only russet potatoes for extra crunch or only sweet potatoes for a sweeter flavor. I’ve also swapped rosemary for thyme or chives for a different herbal note. For a spicier version, I sprinkle chili flakes over the finished chips.

Storage/Reheating

I store plain chips in an airtight container at room temperature for up to 2 days. I keep the toppings separate and add them just before serving, since the chips lose their crispness once dressed. To reheat, I pop the plain chips back in the oven at 350°F (175°C) for a few minutes.

FAQs

Do I need to soak the potato slices before frying?

Yes, I sometimes soak them in cold water for 30 minutes to remove excess starch, which makes them crispier.

Can I bake the chips instead of frying?

Yes, I bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through.

Can I skip the sweet potato?

Yes, I can use all russet potatoes if I prefer.

How do I prevent soggy chips?

I make sure to fry in small batches and drain the chips well on paper towels.

Can I make the blue cheese sauce ahead of time?

Yes, I keep it in the fridge for up to 3 days and reheat gently before serving.

Can I use gorgonzola instead of blue cheese?

Yes, gorgonzola works beautifully as a substitute.

What type of balsamic vinegar should I use?

I prefer a good-quality balsamic since the flavor concentrates as it reduces.

Can I use dried rosemary?

Yes, but I reduce the amount to 1 teaspoon since dried herbs are stronger.

Can I make these chips vegan?

Yes, I skip the cheese sauce and instead drizzle with balsamic and sprinkle fresh herbs.

How do I get evenly thin slices?

I use a mandoline slicer, which makes all the chips cook evenly.

Conclusion

I love making these homemade rosemary blue cheese potato chips because they turn a simple snack into something special. With crispy potatoes, creamy cheese, fragrant rosemary, and a tangy balsamic drizzle, they’re a perfect mix of comfort and sophistication.

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