A Friday Beer's Best Friend

Black and Blue Crisps

Tips:  The best crisps to use for this recipe are the country style, kettle cooked or at least a ruffled version.  These types are usually a bit thicker and will stand up better under the balsamic and blue cheese. You can choose the blue cheese of your choice but this dish works best with the non-creamy versions.  This recipe can be easily scaled up or down depending on the size you want to serve. 

Pre-heat your oven to 450 degrees F ( 230 degrees C) using the broiler function.

Make a balsamic vinegar reduction by adding 1 cup of balsamic vinegar to a sauce pan and put it to simmer on a low to medium heat stove.  The reduction will probably take about 15-20 minutes.  You can make the reduction ahead of time and just warm it up slightly before plating.  

Put your crisps on a baking pan or baking dish and spread them to a fairly thin pile. It is best to not layer the crisps too high.  Crumble your blue cheese into pieces and sprinkle your blue cheese over the crisps.  

Place your crisps in the oven and broil for approximately 10 minutes until the cheese starts to melt and brown in places.  Note that different chips have different oil content and type so do keep an eye on the oven as cooking times can vary. 

Take the crisps out of the oven and drizzle with the balsamic reduction.  Serve warm.