Homemade Potato Chips with Pumpkin Beer Queso

Potato chips are my serious weakness. You can put pretty much any sweet in front of me and I have the will power to say no, but, if you put potato chips out, I’ll probably eat half the bag before I even notice. Combine potato chips with queso. You’ve pretty much made my entire day. These chips and queso are the perfect fall comfort food and the even more perfect football food. I mean, there is beer in the queso… could there be a better football food?

Entertaining tips:

1. Make the chips the morning of or even the day before your party. Under cook them every so slightly and then reheat in an oven at 300 degrees for 5 minutes.

2. Serve the queso in a mini crock pot to keep it warm

3. Serve with my Chipotle Onion and Candied Bacon Grilled Cheese for the ultimate football menu.

Recipe:serves 4

Ingredients:

2 large russet potatoes

6 cups canola oil

1 Tbsp butter

1 Tbsp flour

1/2 beer of your choice, I used pumpkin beer

1 cup shredded medium cheddar

Directions:

1. Using a mandonlin, slice potatoes at the thinest setting. If you don’t have a mandolin you can use a knife, you want these as thin as possible.

2. Soak in water for an hour, or even overnight.

3. Drain potatoes from water and pat dry with a paper towel

4. In a large saute or sauce pan, heat oil over medium heat. You want the oil to be about 2” deep so use as much as needed to do so.

5. To check oil temp, place one potato slice in the oil. If the oil starts bubbling around the potato, it’s ready to go.

6. Once oil is ready, start frying in batches. Make sure not to overcrowd the pan. Fry each batch for 2-5 minutes, turning with a slotted spoon. They will be a golden brown.

7. Once first batch is ready, remove from oil with slotted spoon and place on paper towels to dry excess oil. Immediately sprinkle with salt.

8. Add the next batch to the oil. Continue steps 6 and 7 until all potato slices are fried.

9. Once complete frying the potatoes, remove oil from heat and let cool.

10. In a small sauce pan, make the queso. Over medium heat, melt butter. Once butter it melted add flour and whisk together to form a paste.

11. Add beer and whisk together. The beer should thicken into a cream.

12. Add cheese and remove from heat. Stir together until cheese if fully melted.

13. Serve immediately or transfer to a small crockpot to keep warm.

14. Enjoy!