Thursday, May 29, 2008

Potato Chips with Blue Cheese Dip

Tonight we had some Boca Burger cheeseburgers - a nice simple entree. To go along with those, we tried these homemade potato chips from Cooking Light.

Though the chips received "the test kitchen's highest ratings" in CL, we were a bit underwhelmed. Only about half of them got crispy; the rest stayed kind of soggy or got burned. The dip was pretty good. We enjoyed our chips but we probably won't make this again. I'd like to try a different baked chip recipe sometime.


Potato Chips with Blue Cheese Dip
Cooking Light, April 2008

This recipe received our Test Kitchens' highest rating. Use a mandoline to cut the potato for the best results; hand-cutting is less likely to produce sufficiently thin and uniform slices. If you have any leftover chips, store them in an airtight container for up to a week. You'll need to bake them for two minutes at 450° to recrisp before eating.

1/3 cup (1 1/2 ounces) finely crumbled blue cheese
1/3 cup fat-free sour cream
2 tablespoons light mayonnaise
2 tablespoons skim milk
1/4 teaspoon Worcestershire sauce
1 pound russet potato, thinly sliced (about 1 large), divided
Cooking spray
1/2 teaspoon salt, divided

1. Preheat oven to 400°. Place baking sheet in oven.

2. Combine first 5 ingredients in a small bowl, stirring well. Cover and chill.

3. Place potato slices on paper towels; pat dry. Arrange half of potato slices in a single layer on preheated baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 10 minutes. Turn potato slices over; bake an additional 5 minutes or until golden. Repeat procedure with remaining potatoes and remaining 1/4 teaspoon salt. Serve immediately with blue cheese mixture.

Yield: 6 servings

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