Blue Cheese Kettle Chips
Blue Cheese Kettle Chips (Ray’s)
A few years ago we went to Atlanta with some friends for a concert that will go unnamed. Guilty pleasure sort of thing. We went to Ray’s one night specifically to try his blue cheese chips. They come out in a cone shape perfectly sauced in the stinky cheese sauce. Salty, crunchy and yet gooey in every bite.
I made them for my Mom’s birthday party and while they weren’t as good as Ray’s they were still fantastic. I adapted this one from Bobby Flay. I also just used a good quality Kettle chip. This is a sauce so you want a really crispy chip because it needs to stand up to the sauce to avoid becoming a pile of goo. A tasty pile of goo but not what you are striving for.
1 Bag of Quality Kettle Chips
1/2-3/4 lbs of Blue cheese
2 cups of Milk (whole is best)
2 tbs of unsalted butter
2 tbs of AP Flour
2 dashes of Worcestershire Sauce
2 pinches of Cayenne
1 tbs of Black Pepper
1. You are going to make a Bechamel sauce by melting the butter in a medium-low heated pot. Add the diced shallots and cook until translucent. Add your flour to make a roux. Cook it to until beautifully brown in color.
2. Warm your milk before adding. If you don’t it will clump on you. Slowly whisk in the milk and stir until it thickens. Add your spices.
3. Remove the pot from the heat and stir in the blue cheese. You may need to play with the viscosity by adding more cheese or milk to thicken or thin it.
4. I pour my bag of chips on to foil and place them in the oven heated at 100 degrees. When ready to serve remove them warm chips and coat with the sauce. Don’t go crazy here or else you will compromise the integrity of your chip. You can let guests add more if they want.
Top with the chives for a little punch of color.