Homemade Potato Chips with Blue Cheese Dip

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American


Once you make your own potato chips, you won’t ever be tempted by the bag again! This easy recipe for homemade potato chips with blue cheese dip is a fun place to start.


For the chips!

  • 2 russet potatoes
  • 4 cups canola oil
  • Sea salt

For the dip!

  • 2 ounces blue cheese
  • 1/2 cup sour cream
  • Milk or buttermilk for thinning


  1. Pour oil into a Dutch oven or other heavy pot with tall sides and heat over medium high heat to 350.
  2. Using a mandoline set to a thin setting, VERY CAREFULLY slice the potatoes into chip shapes. I usually stop slicing when the potato has about an inch left, just because I am extremely cautious with my mandoline slicer.
  3. Using a spider or a large metal slotted spoon, carefully lower the potato slices in batches into the hot oil. They will cook up very quickly – usually a minute or two is all it will take for them to be nice and golden brown. Scoop them out and drain them on a cookie sheet lined with paper towels and sprinkle with sea salt. Continue to cook in batches until all the potato slices are cooked – I usually do about 4 batches with 2 potatoes.
  4. To make the dip, combine the blue cheese and sour cream in a food processor and blend until well combined. Thin the mixture with milk or buttermilk until dip consistency.
  5. These chips are best the day you make them (not that you will have any problem with that – they go fast!). After the oil has cooled you can return it to the container and re-use it for another potato chip fry or two.