Crack Chips

I love baseball. I can get behind basketball. But I don’t love football. What I DO love about football is the excitement, friendly rivalries and massive amounts of beer and junk food that surround football fandom. So I can get behind the football culture, regardless of whether or not I give a shit about the sport.

That being said, the Super Bowl is like Second Thanksgiving in my house. Last year I made a fuck ton of food, including the Ultimate Buffalo Chicken Grilled Cheese and Smoky Loaded Portobello Caps. This year I’m adding some potato chips to the list.

But not just any potato chips.

Earlier this month, my wonderful brother-in-law took me to a party. His friends were so gracious and awesome and made a ridiculously delicious spread. But there was one thing that stood out to me. The potato chips. They were covered in cheese and goo and tasted like nothing I’d ever had before, but they were just potato chips.

I spoke with the hostess, Casey Davidson. Turns out, they were covered in blue cheese, truffle oil and balsamic. She was kind enough to give me her recipe. So I dub them: Crack Chips, and I share the recipe with all of you. Bring them to your Super Bowl gathering (you may want to double the recipe) and I promise, you’ll get more attention than Bruno Mars.

Crack Chips… so much crack.

Crack Chips
1 bag kettle cooked potato chips, preferably Cape Cod
8 oz. crumbled blue cheese
¼ cup truffle oil
¼ cup balsamic reduction*

Preheat oven to 450°F.

Lightly spray a baking sheet with cooking spray. Spread potato chips over the sheet. Sprinkle the blue cheese evenly over the chips.

Put the chips in the oven for 5-7 minutes, until cheese starts to get bubbly.

Remove chips to a serving tray. Drizzle the truffle oil and balsamic reduction over them. Serve immediately.

*To make the reduction, start with ½ cup balsamic vinegar. Simmer over low heat until it is reduced by half.