Nacho Daddy’s Nachos At All…Gorgonzola Chips

Lynne served a tasty take on Nachos last week prior to a wonderful Italian dinner. She stressed that it is supremely important to select a premium grade of thick-cut Potato chips for this appetizer to succeed. I have adapted the recipe using Gorgonzola but imagine the possibilities with different herbs and different cheeses.

Thick-cut Potato Chips

1 cup of Gorgonzola , crumbled

1 tablespoon of Italian herbs, mixed

2 tablespoons of olive oil

1 teaspoon of freshly ground black peppercorns

Pre-heat oven to 375 degrees and prepare a large oven-proof platter or gratin dish for a sufficient number of potato chips. Put them in a large mixing bowl and drizzle olive oil over the chips, then toss with herbs and pepper. Turn out in the dish, cover with gorgonzola crumbles, and place in oven. When cheese melts and the chips begin to brown, remove from oven and serve hot.