Hot Potato Chips with Blue Cheese Sauce

Ingredients

• 0.5 pound cheese blue crumbled
• 1 pinch cayenne pepper 
• 2 tablespoons flour all-purpose
• 6 large idaho potatoes peeled sliced lengthwise into 1/ slices on a mandoline
• 0.3 teaspoon kosher salt 
• 1 small onion spanish finely chopped
• 2 quarts vegetable oil; peanut oil preferred 
• 8 servings salt 
• 2 tablespoons butter unsalted
• 2.3 cups milk whole

Equipment

• baking sheet
• paper towels
• sauce pan
• whisk
• kitchen thermometer
• slotted spoon

Directions

1. Watch how to make this recipe.
2. Place the milk in a small saucepan and bring to a simmer over low heat.
3. Heat the butter in a medium saucepan over medium heat.
4. 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.
5. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk.
6. Serve sauce warm with potato chips for dipping.
7. Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
8. 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.
9. 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.
10. Serve hot with the blue cheese dipping sauce.