Heat oil to 350-360 degrees in a cast iron skillet or if using the AirFryer just turn on and heat for 3 minutes.

Peel sweet potato (I prefer to leave the peel on my Russet potato) and slice on 1/16 width on mandolin.

Pat dry then if using the AirFryer toss in a bowl with 1 tbsp oil and add an even layer to the fry basket. Cook for 10 minutes, shaking halfway through. If using a pan with oil, fry potato chips in oil for 1-2 minutes until crisp and brown.

Drain on paper towel lined plate. Add chips to a large bowl and toss with salt (optional, the cheese has it's own salty flavor so be light handed with salt or skip altogether).

In a saucepan heat over medium and whisk milk and 8oz of blue cheese until smooth.

Stir in 1 tablespoon chopped rosemary.

Meanwhile, in a small pot add balsamic and heat over med low. Stir often until it bubbles and thickens. Remove from heat.

Add chips to a large platter.

Drizzle cheese sauce with a spoon over chips then add  a few drizzles of balsamic over the chips.

Sprinkle chips with remaining blue cheese crumbles.

Serve immediately and dig in to this delicious guilty pleasure appetizer!