Blue Cheese Potato Chip Nachos are perfect for weekend snacking! Just like the Gordon Biersch House Chips and even better than loaded fries!
I worked at Gordon Biersch for a couple of years, so I got the chance to try damn near everything on the menu. It was all pretty fantastic. My favorite item to order, even on my days off, was the house chips. I had to recreate this recipe because I totally get cravings for these loaded kettle chips!
The chewy and salty bacon complements the tangy and creamy blue cheese and the fresh and crisp chives add a refreshing finish to these craveable potato chip nachos. The only other appetizer that comes close to being my favorite is my Queso Fundido con Chorizo. Because who doesn’t love a cheesy dip filled with spicy sausage and bold flavors?!
Why We Love Blue Cheese Potato Chip Nachos
Combining blue cheese and kettle chips may not seem that earth-shattering, but it certainly is when you add in crispy bacon and chopped fresh chives! I can never get enough of these delicious blue cheese chips, and you won’t be able to stop eating them either!
Blue Cheese Crumbles: These will be used in the sauce and as a topping, be as generous as you like
Kettle Chips: Get a bag of good sturdy/thick kettle chips so they don’t break under the toppings
Cream Cheese: Mmmm, chips covered in a creamy sauce. The cream cheese helps the blue cheese sauce thicken up and keeps it super creamy.
Bacon: I like to cook my bacon and chop it, if you want to save time buy bacon pieces in a bag from the store, but DO NOT use Bacon Bits (hard tiny red pieces are not bacon)
Chives: Nothing beats fresh chives chopped in your kitchen, but sometimes they are hard to find. You can absolutely use thinly sliced green onion instead. I like the milder chive flavor though.
If you don’t want to take the time to make your own blue cheese sauce you can use your favorite bottled Blue Cheese dressing. It won’t taste quite the same as the blue cheese sauce in this recipe, but it’s an easy hack to save time and dishes.
How to Make Potato Chip Nachos
SAUCE Make the blue cheese sauce.
STACK Make a nice layer of Kettle Chips, then drizzle on some blue cheese sauce. Top with more potato chips. This way you get a little sauce even after the first layer is gone.
SPRINKLE Now you’re ready to finish off your potato chip nachos with a sprinkling of blue cheese crumbles, bacon, and chives!
What are the best chips for nachos
For potato chips nachos you need a nice sturdy chip. Most potato chips are pretty thin, so choose wisely.
I recommend kettle-style chips, but you could get away with original Ruffles too. They seem more rigid than your standard wavy chip.
More delicious Bacon recipes
- Meat Lovers Crock Pot Pizza Dip
- Bacon Jalapeno Creamed Corn
- 30 Minute Bacon Chicken Chili
- Brown Sugar Bacon Chocolate Cake
- Crock Pot Spinach and Bacon Queso Dip
Blue Cheese Potato Chip Nachos
Blue Cheese Sauce:
- ½ cup 2% milk
- 4 ounces cream cheese
- ¼ cup blue cheese crumbles
- 1 bag Kettle-style potato chips
- Blue cheese sauce to taste
- ¼ cup blue cheese crumbles
- 3 strips bacon cooked and crumbled
- 2 tablespoons fresh chives chopped
Blue Cheese Sauce
- Add the cream cheese and milk to a medium saucepan. Cook over medium heat until the cream cheese begins to soften and melt.
- Add the blue cheese crumbles. Whisk often until the cheeses are melted and the sauce is pretty smooth.
- Bring the sauce to a simmer and cook until thickened. Stir constantly to prevent the sauce from scalding. Remove from the heat and set aside while you prepare the other ingredients.
- Add a layer of kettle chips to a serving platter. Spoon about half of the blue cheese sauce over the chips.
- Stack more chips over the first layer. Drizzle with more blue cheese sauce, to taste.
- Sprinkle the bacon, blue cheese crumbles, and chives over the top of the nachos. Serve immediately.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.