Chef Uno Prepares Buffalo-Loaded Potato Chips

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Football season means finger foods and Chef Uno prepares the ultimate tailgate appetizer.

Get ready for Buffalo-Loaded Potato Chips!

Buffalo-Loaded Potato Chips Ingredients:
1         pound russet potatoes (about 2 large), sliced 1/8th of an inch thick on a mandoline slicer, rinsed under cold running water and stored in water
2         tablespoons distilled white vinegar
2         quarts vegetable oil
1/2      tablespoon kosher salt
1         teaspoon fresh ground pepper

Potato Chip Directions:
Drain potatoes. Combine vinegar and 2 quarts water in large saucepan. Bring to a boil over high heat. Add potatoes and cook for three minutes. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes. Heat oil in large sauce pan to 350°F. Add 1/3 of potato slices and cook, flipping constantly with wire mesh spider until potatoes release no more bubbles, 8-10 minutes. Transfer chips to a large bowl lined with paper towels, sprinkle with salt and pepper, and toss to coat. Transfer seasoned chips to a serving bowl and repeat with remaining batches chips. Top with buffalo chicken mixture, blue cheese dressing and chives.

Blue Cheese Ingredients:
1/3      cup       buttermilk
1/3      cup       mayonnaise
1/3      cup        sour cream
2         cloves    zested garlic
1         cup          crumbled blue cheese
1/2    teaspoon     kosher salt

Blue Cheese Directions:
Place all ingredients in a bowl and mix together until blended.

Buffalo Chicken Ingredients:
2      cups               shredded rotisserie chicken
1/2   stick             butter
1/4   cup                hot sauce
1/2   teaspoon   kosher salt

Buffalo Chicken Directions:
Heat sauce pan to medium heat and whisk together butter, hot sauce and salt until combined. Add chicken and toss until hot sauce is evenly coated.

Cheers to eating well, Chef Uno.

Keep up with Chef Uno on Facebook, Twitter, or even better, go visit her amazing restaurant Chino Chinatown.