Recipe from Chef Kent Rathbun, Jasper’s, The Woodlands

1 cup heavy cream
4 ounces blue cheese, crumbled
½ ounce lemon juice
1 teaspoon kosher salt
2 teaspoons cracked black pepper
8 ounces potato chips, non-ruffled, thick-cut
1 ounce Maytag blue cheese, crumbled fine
1 ounce chives, snipped

In a medium saucepan, bring cream to a simmer. Thicken with corn starch slurry (recipes can be found online). Blend in cheese using an immersion (stick) blender. Season with lemon juice, salt, and pepper. Strain through a chinois.

In a heat-resistant bowl, warm potato chips in a 350-degree oven. Remove chips from oven and add warm cream. Toss gently until all the chips are coated evenly. Place in a serving dish. Sprinkle with crumbled Maytag and chives. Serve immediately.

This product cools and deteriorates quickly. Serve immediately. Serving smaller batches more frequently will yield best results.