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Potato and Zucchini Chips with Gorgonzola Cheese

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Ingredients

  • 1 pound large baking potatoes
  • 1/2 pound large zucchini
  • 2 tablespoon all purpose flour
  • 2 quart peanut oil for frying
  • 1 cup gorgonzola cheese crumbled

Preparation

Serving Directions:

1.

Peel potatoes, cut into very thin slices and immediately place in a bowl of cold water.

Cut zucchini into thin slices, place in a large bowl and toss with flour.

Drain potatoes and dry on paper towels.

2. In a heavy sauté pan, heat oil to 325. Deep fry potato and zucchini chips for about 2 to 3 minutes; drain, season with salt and let cool.

3. Add potato and zucchini chips to a large baking pan.

Spread out evenly to make just one layer.

Top with gorgonzola cheese and bake in a 350° oven until cheese melts.

Serve immediately.