Potato chips, meet nachos. Nachos, meet potato chips. With a topping of buffalo chicken and blue cheese dip, we’re all about to be the best of friends forever and ever.
At first glance, this may look just like a mess o’ cheese and chicken and chips on a plate. Truth: It is. But that mess is also the most glorious combination of flavors and ingredients to ever grace the nachosphere ← which is totally a place, by the way, and one I like to go to often.
And that combination I speak of includes crispy, thick and rustic BAKED potato chips, spicy and tangy shredded buffalo chicken, melty cheddar and blue cheeses, zesty green onions and a simple yet scrumptious blue cheese dip on the side slash drizzled — or dumped, as is my preference — allll over my plate of nacho heaven. I suggest you follow my lead on that one.
Do not fret about the idea of making your own potato chips for this recipe, because the reality is they are supah-dupah easy to make. All you need is a food processor with a slicing attachment (a mandoline slicer works, too!), a bunch of potatoes, an oven and a hankering for potato chips (hashtag story of my life). And perhaps, also, the promise that all of the work you put into this recipe (which isn’t even that much, trust) will be rewarded tenfold by one single bite of this savory pile of yums. I give you that promise, all the way over here in the nachosphere.
On that note, head over to KitchenAid’s blog, The Kitchenthusiast for the recipe! And prepare thyself to get this mess o’ chips/chicken/cheese in your life ASAP.