Homemade Potato Chips with Gorgonzola Sauce

Directions

For Potato chips:

Using a mandolin slicer, slice potatoes 1/8 inch thick. Fill up a large bowl with cold water and sea salt. Place sliced potatoes into cool water and stir to release the starch, let sit for 30 minutes. Drain, then rinse and drain again. Line a baking sheet with paper towels and lay the sliced potatoes onto the baking sheet and top with more paper towels and press down to remove liquid from the potatoes.

Using a heavy pot, pour in oil to measure 4 inches. Heat over medium-high until thermometer reads 300°.
Working in batches, carefully drop 8-10 chips into the pot and cook 5 -6 minutes until golden brown and crispy, stirring occasionally to keep the slices from sticking together. Remove from oil and place on a paper towel lined baking rack to drain. Garnish with sea salt and pepper. Repeat until all potatoes have been cook. 

For Gorgonzola sauce:

Cut BelGioioso Gorgonzola into small cubes. Over low heat, warm heavy whipping cream and add Gorgonzola cheese and melt until desired sauce consistency.

To serve, place chips on a serving platter, drizzle with Gorgonzola Sauce, green onions and hot sauce to taste.