Gorgonzola Chips

• 2 pounds Russet Potatoes
• Canola Oil, For Frying
• Salt To Taste
• 4 ounces, weight Gorgonzola Cheese

1. Peel potatoes and slice into very thin chips with a mandoline.
2. Place in a large bowl and cover with cold water.
3. Refrigerate for 2-3 hours, changing water twice.
4. Heat your oil-filled deep fryer (or an inch of oil in a heavy-bottomed pan) to high heat, approximately 375-400 degrees F. Also, preheat the oven to 250 degrees F and set out a baking sheet by the fryer.
5. Lay out a couple of clean dish towels, add a layer of paper towels, and pull a portion of the potatoes out of the cold water (keep the ones you are not using in the water to prevent them from browning) and spread in a single layer over the towels.
6. Using more towels, pat the potatoes to remove as much water as possible.
7. Submerge your frying basket in the fryer and gently add the potato slices.
8. Work on drying the next batch of potatoes while the first batch fries; keep a close eye on your fryer.
9. Remove golden brown potato chips with the basket, allow chips to drain (let them sit on paper towels first if using a frying pan) and then spread them onto the baking sheet.
10. Put cooked chips in the oven to keep warm.
11. Repeat until all chips are fried.
12. Once you have all of the chips on the baking tray, turn oven to broil.
13. Sprinkle chips with salt to taste and evenly spread with gorgonzola.
14. Place pan 2-3 inches beneath the broiler for 2-3 minutes until cheese is melted and bubbly.
15. Watch closely, the chips will burn quickly!

potatoes, canola oil, salt, gorgonzola cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/gorgonzola-chips/ (may not work)