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"If you have a craving
for crunchy, salty,
crisp, hot and creamy
look no further.
These bleu cheese
chips are an appetizer
built for a great beer."
Beer Pairing
SAMUEL ADAMS® OCTOBERFEST
Rich, deep golden amber hue. Four roasts of
barley blended together create a delicious
harmony of sweet flavors including caramel
and toffee. A wonderful transition from
lighter beers of summer to winter’s heartier
brews.
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Bleu Cheese Crispy Chips
2 Servings
INGREDIENTS:
| 2 each |
Russet Potatoes |
| As Needed |
Oil or Shortening for Frying |
| 1/4 cup or 2 oz. |
Bleu Cheese Crumbles |
| 2 oz. |
Bleu Cheese Dressing |
| 1/2 tsp. |
Fresh Rosemary (chopped) |
| 1/2 tsp. |
Fresh Thyme (chopped) |
| 1/2 tsp. |
Kosher Salt |
| 1/3 cup |
Balsamic Vinegar |
| 1/4 cup |
Granulated Sugar |
| 1 tsp. |
Arrowroot |
| 1 tsp. |
Water |
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BALSAMIC REDUCTIONS:
- In a small sauce pot over medium-high heat, bring
balsamic vinegar and sugar to a boil, stirring often.
- Combine arrowroot and water into a slurry and pour
into the balsamic reduction.
- Cool product and place into a squeeze bottle.
Reserve until needed.
BLEU CHEESE CHIPS:
- Using a mandolin slicer, slice a russet potato as thin as
possible into a bowl of ice cold water.
- Depending on size of fryer, set temperature at 350°.
- Drain potatoes completely and pat with a paper towel
to remove as much moisture from potato as possible.
(If potatoes are too wet, the fryer could boil over and
become very dangerous, so please be careful with this.)
- Stir potatoes vigorously during cooking process to
prevent them from sticking.
- Cooking time should take approximately 4 minutes
depending on size of fryer.
- Pull potatoes from fryer and place on a roasting rack
over paper towels to absorb excess oil; sprinkle
generously with fresh herbs and kosher salt.
- Place some potatoes on a plate and squeeze bleu
cheese dressing over chips; add another layer of chips
to first layer.
- Sprinkle with bleu cheese crumbles and place in a 350°
oven for 3 minutes. Drizzle with balsamic reduction and
serve immediately.
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