Homemade Rosemary Blue Cheese Potato Chips
Crispy russet and sweet potato chips topped with creamy blue cheese sauce, fresh rosemary, and a tangy balsamic drizzle for a gourmet snack or appetizer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying or AirFrying
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 large russet potato, scrubbed clean
1 large sweet potato, peeled
½ (48 oz) container canola oil (or 1 Tbsp oil if using AirFryer)
1 Tbsp fresh rosemary, finely diced
10 oz crumbled blue cheese
¼ cup balsamic vinegar
¾ cup milk
Salt, to taste
Instructions
- Thinly slice russet and sweet potatoes with a mandoline or sharp knife.
- For frying: heat canola oil in a deep pot to 350°F (175°C). For AirFryer: coat slices with 1 Tbsp oil.
- Fry or air fry in small batches until golden and crisp. Drain on paper towels and sprinkle with salt.
- In a small saucepan, simmer balsamic vinegar until reduced and thickened.
- In another saucepan, heat blue cheese with milk, stirring until creamy.
- Arrange chips on a platter, drizzle with blue cheese sauce, sprinkle with rosemary, and finish with balsamic reduction.
Notes
Use only russet for crunchier chips or only sweet potato for sweeter chips.
Swap rosemary with thyme or chives for a different flavor.
Add chili flakes for a spicier version.
Bake chips at 400°F (200°C) for 20–25 minutes as a lighter option.
Soak potato slices in cold water for 30 minutes before cooking for extra crispiness.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
