For some time, my sister has raved about an appetizer she gets at a local restaurant.  She’s described it as potato chips topped with roasted red peppers, chives, and a blue cheese sauce.  It sounds fantastic, and since I’ve never actually been there to try it, I have no idea what it’s like.  
     I decided to do my own version.  I added some bacon and green onions to it, because it seemed like the right thing to do, and I made my blue cheese sauce with cream, beer, and garlic.  This is seriously one of the best things I’ve ever eaten.  If you don’t make it, you will be missing out on something really fantastic.  Try it soon!

---Karly


BACON & BLUE CHEESE POTATO EXPLOSION!
3 small russet potatoes, peeled and very thinly sliced 
Canola oil
3 strips of bacon, cooked and crumbled
1 red bell pepper, roasted and diced
3-4 green onions, chopped
1 tablespoon butter
1 tablespoon flour
½ cup heavy cream
½ cup beer
2-3 cloves garlic, minced
1/4 to 1/3 cup blue cheese crumbles
Salt and pepper to taste

     Soak the potato slices in ice water for 15-20 minutes.  (This helps get some of the starch out so that they’re crispier.)  In a large, deep pot heat several inches of canola oil to 325 degrees.  Dry the potato slices well (this will keep it from spattering and keep you from getting burned) and fry them in the hot oil in a single layer (you’ll have to do multiple batches) for 3-4 minutes, flipping them if necessary.  Put on a paper-towel lined plate to drain; salt them immediately.

     In a medium saucepan over medium high heat, melt the butter.  Whisk in the flour and cook for 1-2 minutes, stirring constantly.  Whisk in the cream, beer, and garlic.  Let it come to a boil and turn down the heat.  Simmer until thickened slightly, 2-3 minutes.  Add the blue cheese and stir well to combine.

     Arrange chips on a plate.  Top with the bell pepper, green onions, crumbled bacon, and blue cheese sauce.

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