I was first turned on to this dish years ago when my husband and I were dating. He took me to Scottsdale Arizona for the weekend where we ate at his favorite restaurant (it’s actually a bar that serves food), called AZ/88. They call them ‘Hell’s Fire Chips’. The name is a little crazy, but if you’re a hot sauce fan you will feel the fire after eating these.
A little fact: They used to call this appetizer Hell’s Fire Fries. Where that has a good ring to it, I can see how that would be miss-leading to the customers thinking that they were getting fries instead of chips. Of course, if this dish was in England, they would be called Hell’s Fire Crisps. This dish would actually be really good using fries.
The hot sauce of choice (and of AZ-88) is Arizona Gunslinger Jalapeño Sauce. The deep smokiness works so well with the tangy blue cheese. You can actually use any smoky hot sauce you like, I have yet to find one that didn’t taste good. I use this sauce in other dishes like my Sonoran Jalapeño Lime Sauce which is a dressing and marinade that I use in Mexican Grilled Corn and Squash Salad.
When it comes to the potato chips/crisps, unsalted is ideal because of the saltiness of the blue cheese. Also, if you’re so inclined, you can gild the lily and add crispy bacon bits. I also make a low carb/keto version of this recipe replacing the chips with mini sweet peppers. Check that out here > Spicy Blue Cheese Mini Sweet Peppers.
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