Homemade Potato Chips and Blue Cheese Dip

Instructions

1. Fill a large bowl or container halfway with cool water. Using a mandolin or sharp knife, slice potatoes very thinly then place in water.
2. Drain water, rinse and refill bowl. Repeat until water is no longer cloudy. Drain bowl again, refill with water and add vinegar. Let potatoes sit submerged for 20 minutes.
3. Meanwhile, combine heavy cream, sour cream, garlic, green onions, and gorgonzola cheese in a small bowl and mix well. Season with salt and pepper, cover and refrigerate until ready to serve.
4. Place a large Dutch oven over medium heat and fill about halfway with oil; heat oil to 300ºF. Place a wire rack or paper towels on a sheet pan to drain the chips.
5. Drain potatoes well and gently pat with dry paper towels to remove excess moisture.
6. Carefully add potatoes(in batches) to the hot oil and gently move them around. Fry 4 to 5 minutes until brown then transfer to prepared rack to drain and season. Repeat until all potatoes are fried. Serve with gorgonzola dip.
7. Note: Nutritional facts do not include calories or nutrients remaining in recipe after frying. Exact amounts may vary depending on cook time, temperature, ingredient density and variety of oil used. Therefore estimates of residual oil are not consistent enough to be reliable.