Ohio Nachos

Cap City Diner in Columbus tricks out these potato chips with alfredo sauce, blue cheese, and chives.

Serves
4–6
Time
25 minutes

PHOTO: MURRAY HALL • FOOD STYLING: JESSIE YUCHEN

Updated on February 6, 2024

Instead of using tortilla chips, Ohioans festoon potato chips with cheese and other toppings for a deliriously good riff on nachos. Our favorite version of the so-called Ohio nachos comes from Cap City Diner in Columbus, which features thick-cut kettle chips drizzled with a garlicky alfredo sauce, topped with Maytag blue cheese and chives, and heated until gooey. Pungent, salty, creamy, and crisp, they're our latest guilty pleasure.

Featured in the January/February 2013 issue.

Ingredients

3 garlic cloves, mashed to a paste or finely grated
1½ cups heavy cream
3 oz. (¾ cup) finely grated parmesan
Kosher salt and freshly ground black pepper
One 13-oz. bag kettle-style potato chips
4 oz. (1 cup) crumbled blue cheese, such as Maytag
1 Tbsp. chopped chives

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 400°F.

Step 2

In a small pot set over high heat, add the garlic and cream, and bring to boil. Turn the heat to medium and cook, stirring frequently, until the sauce is thick, about 8–10 minutes. Stir in the parmesan, and season to taste with salt and pepper.

Step 3

Pile the chips onto a baking sheet or heatproof plate, drizzle with the sauce, and sprinkle with blue cheese. Bake until the cheese is slightly melted, 5–7 minutes. Top with chives and serve immediately.