2quartspeanut oil*(or other neutral frying oil, such as vegetable)
1cupcrumbled Gorgonzola(or your favorite Blue cheese)
5strips crisp-cooked bacon, crumbled
1tablespoonchopped fresh thyme leaves
flaked sea salt or kosher salt
Rinse and peel potatoes. Use a mandoline (or a thin slicing blade on a food processor) to cut potatoes into 1/16-inch thick rounds. Immediately transfer potato slices to a bowl of cold water. Set aside.
Cut zucchini into rounds of the same thickness. Toss with the all-purpose flour. Set aside.
Drain potato slices and dry thoroughly between layers of paper towels.**
In a deep, heavy-bottomed pot (I use my Dutch oven with a candy thermometer), heat oil to 350 degrees F. Fry potatoes in small batches, frequently moving slices around with a "spider" tool until golden brown and crisp, 2-3 minutes. Remove from oil, and drain on a paper-towel lined baking sheet. Immediately sprinkle with a pinch or two of salt (remember that the cheese and bacon will add saltiness to the plated chips). Reheat oil to 350 degrees and repeat until all potatoes are fried.
Repeat the frying, draining, and salting process with the zucchini, carefully dropping the rounds one at a time into the oil so they don't stick together. Be careful not to overcook the zucchini; when too dark, they become bitter.
Preheat oven to 350 degrees F. When chips are cool, transfer to a large baking sheet. Top with crumbled Gorgonzola and bake just until cheese is melted, about 5 minutes. Remove from oven and sprinkle with crumbled bacon and chopped thyme. Serve immediately.
*Peanut oil is great for deep frying due to its high smoking point and neutral flavor. It is important to note that many people have peanut allergies. Make sure you tell your guests if you’ve used peanut oil. If allergies are a concern, use vegetable oil.**Dry potato slices are key for safe frying and crisp chips. Water and oil don't get along, and wet slices will be prone to splattering. Don't skip this step!