Kettle Chips with Blue Cheese

Pour ½ of the chips into a serving bowl and sprinkle with ½ of the cheese and ½ of the truffle oil. Drizzle about 2 tablespoons balsamic reduction over chips. Top with remaining chips. Repeat steps with the remaining cheese, oil and reduction.

*You may make smaller portions of this and refill it as it runs out – this will help to prevent any waste. You don’t want to waste any of this…believe me!

For the reduction:
(Assure your husband and kids that they can suffer through the vinegary smell to reap the great rewards! Turn on your vent-a-hood and open a window while you are reducing to help with the odor and choking! It’s worth it…trust me!)

Bring the vinegar and honey to a boil in a small saucepan over medium heat. Turn the heat to low and reduce to ½ cup. Then remove it from the heat. The vinegar will thicken as it cools; refrigerate leftovers in a covered container.

*Balsamic reduction will keep in the refrigerator for 2 to 3 months.