Peel potatoes, cut into thin slices and immediately place in a bowl of cold water. Cut zuchinni into thin slices, place in a large bowl and toss with flour. Drain and dry potatoes on paper towels.
In a heavy sauce pan, heat oil to 325. Deep fry potato and zuchinni chips for about 2 to 3 minutes; drain, season with salt and let cool.
Place potato and zuchinni chips in a large baking pan. Spread out evenly to make sure just one layer. Top with gorgonzolo cheese and bake at 350 until cheese melts.
Originally Submitted
12/31/2012
0 Out of 5 from
0 reviews
You can add this Potato & Zucchini Chips with Gorgonzola Cheese recipe to your own private DesktopCookbook.
