Truffle Potato Chips Recipe

Prepare potatoes

Wash and peel the potatoes if desired. Using a mandoline or very sharp knife, slice the potatoes as thinly as possible (about 1/16 inch / 1.5 mm). Place slices in a large bowl of cold water as you go to remove surface starch.

Rinse and dry slices. Drain the potato slices and transfer to a clean bowl of cold water. Swirl gently, then drain and repeat until the water runs mostly clear (2–3 rinses). After final rinse, spread the slices in a single layer on clean kitchen towels or paper towels and pat completely dry. Moisture will cause oil sputtering and soggy chips.

Heat oil. In a heavy-bottomed pot or deep fryer, add neutral oil and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of potato sizzles and browns slowly.

Fry in batches. Working in small batches (about a handful of slices at a time) to avoid overcrowding, lower dry potato slices into the hot oil with a spider or slotted spoon. Fry, stirring gently to prevent sticking, until golden and crisp, about 2–4 minutes depending on thickness.

Drain and season. Transfer fried chips to a wire rack set over a sheet pan or paper towels to drain. Immediately while still hot, sprinkle with sea salt and freshly ground black pepper to taste. Let cool briefly.

Finish with truffle oil. Once chips are only slightly warm (not piping hot), place in a large bowl and drizzle the black truffle oil over them, tossing gently to coat evenly. Use 1–2 teaspoons total — start with 1 and add more if desired. Excessive truffle oil can be overpowering.

Keep crisp. Allow chips to cool completely before serving (they will crisp further as they cool). If making ahead, store in an airtight container at room temperature for up to 1 day (best served fresh).

Combine base

In a medium bowl, whisk together the mayonnaise, sour cream and buttermilk until smooth and homogenous.

Add aromatics and acid. Stir in the minced garlic, lemon juice, white wine vinegar, chopped chives, parsley and dill until evenly distributed.

Season and adjust consistency. Add onion powder, salt and black pepper and stir. If the dressing is too thick, whisk in milk, 1 teaspoon at a time, up to the listed amount, until you reach desired dipping consistency.

Rest to develop flavor. Cover and refrigerate for at least 30 minutes (preferably 1–2 hours) to allow the herbs and garlic to infuse. Taste and adjust salt, lemon juice or herbs before serving.

Serve. Transfer dressing to a small bowl for dipping alongside the truffle potato chips. Keeps refrigerated in an airtight container for up to 5 days.