Bistro Chips

First, you want to get the balsamic glaze started because you want it to cook the longest.

BALSAMIC GLAZE
1. Pour the balsamic vinegar and sugar into a small pot.

2. Put the stove on low heat and keep stirring occasionally, making sure the sugar dissolves and doesn’t stick to the bottom and burn.

3. Keep simmering on low heat for as long as you can so that the mixture reduces and thickens enough that it still coats a spoon after you put a spoon in and out of it. It should stay on reducing (with you occasionally stirring) for at least 30 minutes, but the longer the better (I’ve gone as long as two hours!).

Now onto the chips!

OVEN-BAKED CHIPS

1. Pre-heat oven to 400 degrees.

2. Wash potatoes.

3. Cut potatoes into thin slices crosswise, making thin chip-like circles.

4. Coat both sides of each potato slice with olive oil.

5. Place the potato slices on a baking sheet.

6. Bake for 15-20 minutes, with a careful eye towards the end so that they do not burn.

7. If you choose to, sprinkle them lightly with salt as soon as you take them out of the oven

PUTTING IT ALL TOGETHER

After letting them cool for a bit, stack the chips you made onto a plate. Then, sprinkle the Gorgonzola cheese all on them. Add as much or as little as you like (I’m from the school of “more is better!”).

Then, put the plate in the microwave or oven for only 30 seconds or so just to melt the cheese a tiny bit (DO NOT MELT THE CHEESE COMPLETELY! just a tiny bit to soften them up!).

Finally, you top it all off by pouring on the delicious reduced balsamic glaze. I’m telling you, you will love this!