Grilled BBQ Potato Chips

Ingredients:
2 Idaho Baking Potatoes
1/4 cup olive oil

Directions:
Peel the 2 baking potatoes. Cut the potatoes lengthwise into paper
thin slices. Put the potato slices in hot salted water, stirring to
separate the slices. Allow the potato slices to stand in the water
until pliable (about 4 minutes).

Roll each potato slice and run a skewer through the middle of the
rolled slice. Allow about 1/2 inch space between each slice placed
on the skewer. Carefully brush each rolled potato slice with olive oil.
Place the skewers on a skewer rack over hot coals. Turning
frequently, cook 10 to 15 minutes, or until potatoes are crisp.
Drain excess oil by placing potatoes on a paper towel.

Arrange the chips on a serving plate surrounding a bowl of your
favorite Rasta Joe's BBQ Sauce and start dipping!! Serves 8 to 10

Hot Potato Chips with Blue Cheese Sauce

Recipe courtesy Bobby Flay

Prep Time:
5 min
Inactive Prep Time:
hr min
Cook Time:
10 min

Level:
Easy

Serves:
8 servings

Ingredients
Blue Cheese Sauce:

* 2 1/4 cups whole milk
* 2 tablespoons unsalted butter
* 1 small Spanish onion, finely chopped
* 2 tablespoons all-purpose flour
* 1/4 teaspoon kosher salt
* Pinch cayenne pepper
* 1/2 pound crumbled blue cheese
* Homemade Potato Chips, recipe follows, or good-quality store-bought potato chips

Directions

Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a 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. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.
Homemade Potato Chips:

* 6 large Idaho potatoes, peeled and sliced lengthwise into 1/8-inch thick slices on a mandoline
* 2 quarts peanut oil
* Salt

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 temperature of the oil reaches 400 degrees F on a deep-fat thermometer. 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. Serve hot with the blue cheese dipping sauce.