Ingredients
1
bag (5 oz) lightly salted crinkle-cut potato chips
1
cup crumbled Maytag or other blue cheese (4 oz)
3
tablespoons cream cheese spread (from 8-oz container)
1/3
cup whipping cream
1
cup chopped walnuts, toasted
2
teaspoons chopped fresh thyme leaves
2
teaspoons chopped fresh rosemary leaves
2
to 3 tablespoons balsamic glaze
Preparation
Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Spread potato chips in double layer on cookie sheet.
In small bowl, mix blue cheese, whipping cream and cream cheese spread until well blended. Dollop cheese mixture onto potato chips. Sprinkle with walnuts.
Bake 2 to 3 minutes or until heated. Carefully slide chips and parchment paper onto wooden board or serving platter. Sprinkle with thyme and rosemary; drizzle with balsamic glaze. Serve immediately.
