As much as I love french fires, my love for loaded chips is probably just as equal.
Lets be real, offer me a fried potato of any kind and I will eat it.
That being said, this recipe is my all time favorite chip recipe. A local restaurant we used to frequent served a non vegan version of these chips, and I was obsessed.
It took me a while to get a convincing vegan gorgonzola sauce, but once I did, it was game on. The sauce can actually be used in all kinds or recipes and should! We used cashews to get a super creamy and convincingly cheesy texture and added the right amount of lemon, vinegar, and dijon to give it that gorgonzola zip.
The homemade balsamic is sweet and tangy as well, pairing really well with the creamy cheese sauce.
These chips are salty, tangy, sweet, and perfect. You can top them with chives, but we like to chop up cilantro stems and sprinkle on top for a bright, fresh contrast!
I promise you, these will be one of your new favorite chips, too!
Ingredients:
4 - 6 russet potatoes
1/2 cup balsamic vinegar
1 - 2 tablespoons agave
oil for frying (air fryer instructions also given)
optional: chives or chopped cilantro for garnish
Gorgonzola Cheese Sauce
1/2 cups cashews, soaked in hot water for a few hours, or covered in water and microwaved for 3 minutes.
1 cup water (this is used to process the cashews, not for soaking)
2 tablespoons nutritional yeast
2 tablespoons tapioca or corn starch
juice from 1 lemon
1 teaspoon dijon mustard
2 teaspoons apple cider vinegar
1 teaspoon light miso paste
1/2 teaspoon salt
1/2 cup plant based milk
1 tablespoon vegan butter
Instructions:
Wash Potatoes but do not peel. Using a kitchen mandoline, slice the potatoes on the thinnest setting. You can also use your food processor with the slice attachment, or use the side of box grater that has one horizontal blade. Whatever you use, you want a super thin slice.
IF USING AN AIR FRYER: Toss the potatoes in a teaspoon of oil and a few shakes of some salt, then add them in batches to your basket. Cook on 360 degrees for 15 minutes. Half way through cooking, move the chips around in the basket; they like to stick together so you may have to peel some apart. Continue cooking for another 15 minutes or until all of the slices are crisp like a chip.
IF PAN FRYING: Fill a large skillet with a few inches of your preferred oil for frying. Heat the pan on medium heat until the oil is sizzling. Begin adding chips in batches and allow to cook for several minutes until they are browning and crisp. Place finished chips on a wire cooling rack that you have placed on a paper-towel-lined baking sheet. Lightly salt the chips.
Add balsamic and agave to small sauce pan. Bring mixture to a boil, then reduce heat to low and allow to simmer for about 10 minutes. You can start with 1 tablespoon of agave and if the glaze is not sweet enough for you, add more. It will thicken some as it sits, so if it is too thick and sticky when you are ready to use it, add a few splashes of balsamic vinegar back in and whisk.
To prepare the cheese sauce, drain the cashews and add them along with remaining cheese sauce ingredients, minus the milk and butter, to a high speed blender or food processor. Blend on high until mixture is completely smooth.
Transfer mixture to a sauce pan and heat on med/low heat. Whisk the sauce as it is cooking. Once the sauce begins to thicken, add in the milk and butter, and cook for one more minute. If the sauce gets too thick, you can always add a little more milk to thin it out.
To serve, pile chips on a plate. Drizzle with cheese sauce, balsamic glaze, and sprinkle with diced chives or cilantro.
serves 4-6
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