Ohio Nachos

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

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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.

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?

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

OHIO NACHOS

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Yield: 8-10 servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 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

Directions

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.

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