Potato And Zucchini Chips With Gorgonzola Cheese Recipes

Steps:

• Preheat oven to 425°. In a large bowl, combine first five ingredients. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, 20-25 minutes or until potatoes are tender, stirring once. Sprinkle with cheese.

Steps:

• Slice the potatoes into chips either on a mandolin or with a food processor fitted with a slicing blade. Place the chips in a bowl of water. Slice the zucchini the same way as the potatoes but do not place in water. Heat the oil to 325 degrees in a deep fat fryer or a large pot on the stove. Drain the potatoes very well and divide into 3 batches. Sprinkle the chips into the oil so they don't clump. Let the chips fry for 1 minute then gently stir with a spoon. Continue to fry the chips until they are uniformly golden brown. Drain the chips from the oil onto a baking sheet layered with paper towels. Repeat process until all the potatoes are fried. In a large bowl toss the sliced zucchini with the flour making sure the chips are evenly coated. Fry the zucchini chips the same way you fried the potatoes. Place the gorgonzola and the cream in a small saucepan and melt together over very low heat. Mix the chips together and season lightly with salt, mound the chips in a large bowl and drizzle the melted cheese over the chips and serve.;

Steps:

• Heat a grill to high.
• Melt the butter in medium saucepan on the grates of the grill. Whisk in the flour and cook for 1 minute. Add the hot milk and whisk until smooth and thickened, 5 minutes. Whisk in both cheeses and season with salt and pepper, to taste. Remove from heat.
• Put heavy duty aluminum foil on the grill and top it with potato chips. Allow them to heat through, about 2 minutes.
• Transfer potato chips to a platter, drizzle with the cheese sauce and sprinkle with chives.