Ingredients

3 Yukon gold potatoes (chose potatoes that have a large diameter). thinly sliced into rounds
1-2 cloves garlic, smashed
salt
pepper
1 1/2 tablespoons butter or olive oil
1/4 blue cheese*, cut or crumbled into small pieces
2 green onions, dark green ends removed, minced
10-15 grape tomatoes, cut into quarters

Directions

1. Preheat oven to 475°F. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in salt and pepper and 1 1/2 tablespoons butter or oil. On a large-rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 15 to 20 minutes.
2. When the potatoes are crisp, remove from pan. Pat excess oil off with a paper towel and remove any burnt chips. Transfer to a clean baking sheet.



3. Change oven temperature to broil.
4. Top each chip with a cheese cube, a sprinkle of green onions, and a tomato wedge.



5. Return baking sheet to oven. Broil for 2-3 minutes until cheese is melted and vegetables are soft.
6. Serve immediately.

Serves 5.

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