Or, as this native Ohioan calls them, “potato chips smothered in blue cheese sauce.” The diner that invented them, Cap City, was down the street from my high school—and the chips alone were reason to head over at every excuse. But it wasn’t until Saveur sweet-talked the recipe out of the chef that I thought of making them at home. It’s essentially a sauce of cream, garlic, Parmesan, and blue cheese poured over a big pile of kettle chips.

Sure, you could wait until Super Bowl Sunday to make these. But why would you?