BLUE CHEESE SWEET POTATO CHIPS
BLUE CHEESE SWEET POTATO CHIPS 1. Cheese sauce: in a small saucepan bring 1 ½ C heavy cream to a gentle boil (keep an eye on this so it doesn’t boil over). Reduce heat and simmer until reduced by half, stirring often, 30 min 2. When reduced, add 3 oz crumbled blue cheese + 2 tbsp chopped chives + dash hot sauce + kosher salt to taste. Set aside 3. Potatoes: In a small saucepan add 3 C vegetable oil. Clip in a thermometer and heat to 350 F 4. Meanwhile, slice 1 lb sweet potatoes (preferable small) as thinly as possible on a mandolin or with a sharp knife. When oil is at temp, drop in a handful of sliced potatoes, one at a time, being careful not to crowd the pan. Cook until golden brown, about 2 minutes, stirring once or twice. Remove with a slotted spoon to paper towels. Repeat with more sliced potatoes in batches until done 5. Sprinkle chips with sea salt while warm. Drizzle with blue cheese sauce, additional blue cheese and chives. Serves 6