Crispy Idaho® Potato Truffle Chips | Idaho Potato Commission

Ingredients

• 6 quarts fresh potato chips, divided use, recipe below
• 6 teaspoons truffle oil
• 12 ounces blue cheese sauce, recipe below
• 6 ounces crumbled blue cheese
• 1 1/2 cups candied pecans, recipe below
• 6.5 pounds Idaho® russet potatoes, scrubbed, not peeled
• Frying oil (vegetable or canola)
• Kosher salt
• 1 tablespoons butter
• 2 tablespoons all-purpose flour
• 8 ounces heavy cream
• 4 ounces crumbled blue cheese
• Kosher salt to taste
• White pepper to taste
• 2 cups pecan halves, not toasted
• 1/2 cups granulated sugar
• 2 tablespoons butter
• Aged balsamic vinegar syrup
• Fresh sage, finely chopped