1 cup heavy cream cornstarch (for slurry)
1 cup blue cheese, crumbled
1 tablespoon lemon juice
1 teaspoon kosher salt
2 teaspoons cracked black pepper
4 cups potato chips, non-ruffled, thick cut
1/4 cup Maytag blue cheese, crumbled fine
1/4 cup chives, snipped
Bring cream to a simmer in a medium saucepan. Thicken with cornstarch slurry (a mixture of cornstarch and cold liquid mixed together until smooth). Blend in blue cheese using a blender. Season with lemon juice, salt, and pepper. Strain through chinois (AKA: a fine strainer).
In a heat-resistant bowl, warm potato chips in a 350-degree oven. Remove chips from oven and add warm cream sauce. Toss gently until all the chips are evenly coated. Place in a serving dish and sprinkle with crumbled Maytag and chives. Combine.
Note: The chips cool and deteriorate very quickly. Serve immediately. Serving smaller batches more frequently will yield better results.