Potato Chip Nachos Recipe with Fondue Cheese and Prosciutto

Homemade potato chips topped with a fondue cheese sauce and prosciutto slices.

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Course: Appetizer

Cuisine: American, Italian

Keyword: cheese, cheese sauce, deep frying, frying, nachos, potato, potato chips

Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 175kcal

Peel the potatoes and slice thinly using a mandoline. Soak the sliced potatoes in cold water. Heat up the oil on the stove to 350 degrees. Mix together salt, pepper, paprika and garlic powder and set aside. Shred gruyere and mozzarella cheese.
Dry the potato slices completely before frying. Fry the potatoes about 5 minutes or until golden brown. Place the potato chips in a bowl lined with a papertowel or a cooling rack to drain grease. Sprinkle a little salt over the chips.
Melt butter in a sauté pan on medium heat. Add in half of the salt, pepper, garlic and paprika mixture and stir into butter. Cook about 20-30 seconds. Whisk in flour until combined with butter to create a roux. Cook about 2-3 minutes while whisking often. Whisk in heavy cream until combined with roux.
Turn the heat down to medium-low. Add in shredded cheese a little bit at a time. Make sure cheese is completely melted into sauce before adding more. If too thick, add a little more heavy whipping cream. Fold in the other half of the seasonings. Pile potato chips on a plate. Drizzle cheese sauce over the potato chips. Place prosciutto slices evenly on top of nachos.

save leftover cheese sauce in an air tight container in the fridge. Reheat in microwave before using again.