Also referred to as “Ohio nachos,” these chips are a delicious indulgence.
Melt butter in large skillet over low heat. Slowly whisk in flour, stirring constantly for 2 minutes until a roux forms. (The raw flour smell will have dissipated and it should smell slightly nutty.) Remove from heat and set aside. In a separate pot, bring milk just barely to a boil. Remove from heat and slowly whisk into the roux. Return skillet to medium heat and bring sauce to a boil, then simmer, whisking constantly, until it thickens. Whisk in black pepper and 2 ounces (½ cup) of the blue cheese.
On a large, oven-safe tray, spread out half of the kettle chips. Pour some of the sauce across the chips, then top with some of the remaining crumbled blue cheese. Repeat with the rest of the chips, more sauce, and the remaining blue cheese (if you end up with extra sauce, eat it over pasta!). Turn oven to broil. Heat until cheese is melted and the edges begin to turn golden brown. These will heat up fast, so check every minute to prevent burning. Sprinkle with scallions and serve immediately.
Per serving: 621 calories, 23 grams fat (9 grams saturated fat), 87 milligrams cholesterol, 1,410 milligrams sodium, 59 grams total carbohydrates, 6 grams fiber, 46 grams protein.
