Ohio Nachos

by Erin

What are Ohio Nachos? Crunchy kettle chips topped with alfredo sauce, blue, cheese, and chives. Hello craveable.

Homemade Ohio Nachos

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Did you know that Ohio has it’s own type of Nachos? Apparently the blue cheese potato chips appetizer served at the restaurant Cap City is worthy enough to be dubbed Ohio Nachos. They are as simple as kettle potato chips topped with alfredo sauce, blue cheese, and chives.

And they are incredibly addicting.

As if you needed more of a challenge when it comes to polishing off an entire bag of potato chips in one sitting. Might want to save this recipe for company.

Ohio Potato Chip Alfredo Nachos

However, as with most alfredo recipes on my blog, I made this alfredo sauce a tiny bit healthier by using reduced fat cream cheese and 2% milk rather than heavy cream. So while I can’t do anything about the chips  (unless you buy a baked version), at least the extra creamy sauce on top is a bit lighter than the original. 

I actually used locally made Mikesell’s original old fashioned potato chips. Not quite as crunchy as kettle chips which is why I kept the recipe to state as such.

So tell me – would you try these Ohio nachos?

Ohio Nachos with Alfredo, Blue Cheese, and Chives

Five years ago: Slow Cooker Potato Soup

Six years ago: Hurricane Cupcakes

Seven years ago: Goat Cheese, Spinach & Tomato Quiche

Nine years ago: Crispy Parmesan Green Beans

Ten years ago: Feta & Broccoli Pizza

Homemade Ohio Nachos


Yield: 8-10 servings Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1 cup 2% milk
  • 1.5 oz. reduced fat cream cheese
  • 1 Tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 Tbsp unsalted butter or olive oil
  • 2 garlic cloves, minced
  • 1/4 cup freshly grated Parmesan, plus more for garnish
  • 1 (9.5 oz.) bag kettle-style potato chips
  • 4 oz. crumbled blue cheese
  • 1 Tbsp chopped chives


  1. In a food processor or blender, combine milk, cream cheese, flour, and salt. Process until smooth and set aside.
  2. In a medium-large sauce pan, melt butter over medium-high heat. Add garlic and saute for about 30 seconds.
  3. Add the milk mixture to the pan. Stir constantly for about 3-4 minutes until the sauce begins to simmer. Keep stirring and let it cook for a few minutes more. It should become thicker.
  4. Remove from heat. Stir in Parmesan until melted and cover the pan immediately.
  5. Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency.
  6. On a large plate or serving platter, pile on chips, drizzle with sauce, and sprinkle with blue cheese and chives.
Did You Make This Recipe?
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Source: Adapted from my Lighter Fettucine Alfredo and Saveur.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Tammy February 15, 2024 - 5:51 pm

I live in the Columbus area and this is definitely on at least one menu (Cap City Diner) and they’re delicious. Sounded odd the first time I saw them, but they’re good!

Erin February 16, 2024 - 10:27 am


Deb Summerville March 12, 2021 - 3:34 pm

As someone from Ohio this is not a thing that is from here of what people eat. We eat Chili with spaghetti noodles and blue ice cream, not this… ?

Erin March 13, 2021 - 7:11 pm

They may not be state-wide, but it’s on the menu of at least 2 restaurants in Columbus where I live! But yes all those things you listed for sure as well!

Susan February 17, 2021 - 12:10 pm

I would not want to try Ohio nachos. I love chips, Alfredo sauce and chives, but the blue cheese does it in for me. Not to mention the fact that I live in El Paso, where we get very tasty traditional Mexican-style nachos… And that I try to stay away from chips. :-)

Erin February 17, 2021 - 2:00 pm

Haha what about gorgonzola? That was my gateway cheese into liking blue cheese. But by no means am I trying to say these are better than Mexican nachos, just something fun.


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