Using a mandolin slicer, slice sweet potatoes on thinnest setting.
Fill a heavy pot or deep fryer with about 3 inches of oil. Set over medium heat until thermometer reads 350 degrees.
Mix together all spices to make BBQ Seasoning.
Add chips to hot oil in batches, frying for 4-5 minutes.
Once the chips are crispy, using a slotted spoon remove the chips to a baking sheet lined with a paper towel and cookie rack to drain off excess oil.
Sprinkle with BBQ seasoning and toss well to coat.
Continue with all sweet potato slices until finished, making sure not to pile chips on top of each other to make sure they crisp.
While the chips are cooking, prepare the sauce by melting butter in a saucepan over medium heat.
Whisk in flour and cook for 1 minute. Slowly whisk in milk, stirring until thickened, about 5-7 minutes.
Remove from heat and whisk in Gorgonzola until fully melted. Add herbs and stir until fully combined. Serve warm with chips.