Parmesan Truffled Potato Chips Recipes

PARMESAN TRUFFLE FRIES

Steps:

• Preheat the oven to 450 degrees Farenheit.
• Cut the potatoes into fries (watch the video to see!): Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a ¼-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions.
• Place the fries in a large bowl with the olive oil and kosher salt. Mix thoroughly to combine.
• Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
• Bake the fries for 15 minutes. Take them out of the oven and flip them. Reduce the heat to 400 degrees.
• Reverse the trays in the oven and bake another 10 minutes until the fries are crisp and golden brown, watching carefully as the cooking time can depend on the fry thickness and oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
• Remove the baking sheets from the oven. Drizzle with the truffle oil (note that if your bottle does not say "all natural", drizzle to taste - it's much stronger than all natural, so don't use the quantity listed.) Add chunky sea salt, crushing it with your fingers as you sprinkle. Sprinkle with the Parmesan cheese and chives. Serve immediately (fries become softer as they sit). If making in advance, omit Step 7, then reheat the fries in a 400 degree oven and perform Step 7.

PARMESAN TRUFFLE POTATO CHIPS

Steps:

• 1. use a mandolin to slice the potatoes very thin. Soak them in cool water for 30 minutes. Drain and dry completely.
• 2. Heat the oil to 360 degrees. Deep fry the potatoes for 3 to 5 minutes until golden brown. Drain on paper towels. Season with salt. Transfer the potatoes to a bowl
• 3. Toss with the truffle oil and cheese. Serve immediately

WHITE TRUFFLE CHIPS

Steps:

• Fill large bowl with cold water. Using V-slicer or mandoline, thinly slice potatoes into rounds, placing potato slices in water immediately.
• Meanwhile, pour enough oil into heavy large pot or deep skillet to reach depth of 2 inches. Attach deep-fry thermometer to side of pot and heat oil to between 260°F and 275°F. Working in small batches, pat potato slices dry with paper towels and add to hot oil; fry until golden, adjusting heat as necessary to maintain temperature between 260°F and 275°F, about 18 minutes per batch. Using wire sieve or slotted spoon, transfer potato chips to paper towels to drain. Sprinkle chips lightly with coarse salt while still warm. Do Ahead Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.
• Place potato chips in bowl. Sprinkle with cheese, parsley, and black pepper; drizzle lightly with truffle oil and serve.

PARMESAN TRUFFLED POTATO CHIPS RECIPE

Steps:

• Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration. Heat the oil in a large, heavy pot to between 340 and 350 degrees. Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately. This recipe yields 8 servings.