Instead of using tortilla chips, Ohioans festoon potato chips with cheese and other toppings for a deliriously good riff on nachos. Our favorite version of the so-called Ohio nachos comes from Cap City Diner in Columbus, which features thick-cut kettle chips drizzled with a garlicky alfredo sauce, topped with Maytag blue cheese and chives, and heated until gooey. Pungent, salty, creamy, and crisp, they're our latest guilty pleasure.
Ingreadients:
- 3 garlic cloves, mashed to a paste or finely grated
- 1½ cups heavy cream
- 3 oz. (¾ cup) finely grated parmesan
- Kosher salt and freshly ground black pepper
- One 13-oz. bag kettle-style potato chips
- 4 oz. (1 cup) crumbled blue cheese, such as Maytag
- 1 Tbsp. chopped chives
Direction
-
Position a rack in the center of the oven and preheat to 400°F.
-
In a small pot set over high heat, add the garlic and cream, and bring to boil. Turn the heat to medium and cook, stirring frequently, until the sauce is thick, about 8–10 minutes. Stir in the parmesan, and season to taste with salt and pepper.
-
Pile the chips onto a baking sheet or heatproof plate, drizzle with the sauce, and sprinkle with blue cheese. Bake until the cheese is slightly melted, 5–7 minutes. Top with chives and serve immediately.
