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Potato & Zucchini Chips

Source of Recipe


The Scotto Family






List of Ingredients



• 1 lb. large baking potatoes
  
• 1/2 lb. large zucchini
  
• 2 Tbsp all-purpose flour
  
• 2 quarts peanut oil, for frying
  
• 1 cup Gorgonzola cheese, crumbled
  
• Kosher salt to taste
  






Instructions



1. Peel potatoes and cut into very thin slices. Place potato slices into a bowl of cold water immediately. Then cut zucchini into thin slices and place in a large bowl. Toss the zucchini slices with the flour.
   
   
2. In a heavy saute pan, heat oil to 325 degrees. Drain potatoes and dry on paper towels. Deep-fry potato chips for 2 to 3 minutes; drain, season with salt, and let cool. Deep-fry zucchini; drain, season with salt, and let cool.
   
   
3. Place potato chips, zucchini chips, and Gorgonzola in a pan and place in the oven at 350 degrees (F) until cheese melts. Serve immediately.