Potato and Zucchini Chips with Gorgonzola

Serves 6-8

• 6 large baking potatoes

• 3 large zucchini

• 4 tablespoons all purpose flour

• 1 quart Canola oil for frying

• 1 ½ cups crumbles Gorgonzola cheese

• Kosher salt to taste

• Fryolator or large saute pan

1. Peel potatoes, cut into very thin slices and immediately place in a bowl of cold water. Cut zucchini into thin slices, place in a large bowl and toss with flour. Drain potatoes and dry on paper towels.

2. In a heavy sauce pan, heat Canola oil to 325°F. Deep fry potato and zucchini chips separately for about 2 to 3 minutes until lightly brown; drain, season with salt and let cool.

3. Add potato and zucchini chips to a large baking pan. Spread out evenly to make just one layer. Top with gorgonzola cheese and bake in a 350°F oven until cheese melts. Serve immediately.