Why have regular nachos when you can have potato chip nachos with buffalo chicken and blue cheese dip? KitchenAid makes this from-scratch recipe easy with the Food Processor Attachmentand the Pro Line® Series 5-Speed Cordless Hand Blender. Slice and bake your own potato chips, then top them with tangy shredded buffalo chicken, two cheeses and a creamy blue cheese dip for a delicious way to celebrate National Chip and Dip Day.

You really can’t go wrong with a great plate of nachos; but sometimes, the old standby can get, well, old. This recipe for potato chip nachos with buffalo chicken and a creamy blue cheese dip is my new favorite way to enjoy the classic chip-and-dip combo – even better when the chips are homemade!

If you’ve never made your own potato chips, now is the time. It’s super easy when you have the right tools on hand, like the KitchenAid® Food Processor Attachment. Just attach it to your Stand Mixer, adjust the slicer to the correct thickness (in this case, about 1/4-inch) and feed whole potatoes through the feed tube. You’ll be amazed how quickly and easily the food processor creates the perfect slice for potato chips.


Toss the sliced potatoes with some oil, salt, cayenne pepper and ground pepper, then spread them in a single layer on baking sheets lined with parchment paper and sprayed with cooking spray. Bake the chips at 400°F until they’re golden brown and crispy.



While the chips cool, toss the cooked shredded chicken breast with buffalo sauce and increase the oven temperature to 425°F. Place half of the potato chips in the bottom of a KitchenAid® 3.5-Quart Nesting Ceramic Casserole lightly sprayed with cooking spray. Top the chips evenly with half of the shredded cheddar cheese, then half of the chicken. Top with another layer of chips, remaining cheese and chicken. Sprinkle the top with crumbled blue cheese.

Bake the nachos just until the cheese is melted, about 10 minutes.


Meanwhile, make the creamy blue cheese dip: Use the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender to blend some blue cheese, sour cream, buttermilk, salt and pepper until smooth.


Top the nachos with chopped green onions and a generous drizzle of the blue cheese dip, and serve extra on the side for dipping.


With a recipe this good, you may want to celebrate National Chip and Dip Day all week long.


Makes 6-8 servings


For the chips

2 pounds peeled Russet potatoes
3 tablespoons olive oil
1 to 2 teaspoons sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground pepper

For the toppings

8 to 9 ounces shredded cooked chicken breast
1/4 cup buffalo wing sauce
1 1/2 cups shredded cheddar cheese
1/4 cup crumbled blue cheese
1/4 cup chopped green onions

For the blue cheese dip

3/4 cup crumbled blue cheese
2/3 cup sour cream
1/3 cup buttermilk
1/2 teaspoon ground pepper
1/2 teaspoon salt


Heat oven to 400°F. Line two baking sheets with parchment paper and lightly spray with cooking spray.

Slice edges of peeled potatoes to easily fit into KitchenAid® Food Processor Attachment, if necessary. Use Food Processor Attachment to slice potatoes into 1/4-inch thick slices. Toss potato slices with olive oil, 1 to 2 teaspoons sea salt (to taste), cayenne pepper and ground pepper. Lay slices in a single layer on prepared baking sheets.

Bake potatoes 30 to 40 minutes, rotating sheets halfway through, until potatoes are golden brown and crispy. Transfer to a clean sheet of parchment paper or a clean baking sheet to cool.

Increase oven temperature to 425°F. Lightly spray a KitchenAid® 3.5-Quart Nesting Ceramic Casserole with cooking spray. In a medium bowl, stir shredded chicken and buffalo sauce until well combined.

Spread half of potato chips in bottom of prepared pan. Top with 3/4 cup shredded cheese, then half of chicken mixture. Top with another layer of remaining potato chips, shredded cheese and chicken mixture. Sprinkle with blue cheese. Bake 10 minutes until cheese is thoroughly melted.

Meanwhile, make the dip: In a large bowl, use a KitchenAid® Pro Line® Series Cordless Hand Blender to combine all ingredients until smooth.

Top nachos with chopped green onions and drizzle blue cheese dip on top, if desired, with more served on the side for dipping.



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