6 large potatoes, peeled and sliced lengthwise into 1/8-inch thick slices
Vegetable oil enough for deep frying
Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.Heat oil in a large, heavy saucepan until the oil is heated right. The best way to find out when the oil is ready is to dip the handle end of a wooden spoon into the oil.When the oil is reached the correct temperature, it will vigourously start bubbling around the wooden spoon.
Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately.
If not homemade potato chips, make sure you have some very high quality store bought potato chips.
2 1/4 cups half and half
2 tbsp unsalted butter
1 small Spanish onion, finely chopped ( substitute: red onion)
2 tbsp all-purpose flour
1/4 tsp salt
1/2 tsp chilli powder
1/2 pound crumbled blue cheese
1 tbsp green onions
Chopped chives for garnish
Place the half and half in a small saucepan and bring to a simmer over low heat. In the meanwhile heat the butter in another medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese and green onions. If the sauce is too thick, thin it with a little extra milk. Garnish with chives and serve warm with potato chips for dipping.