Trufa Chips Recipe

Prep and slice

Wash and peel the russet potatoes if you prefer peeled chips (peel optional). Using a mandoline set to about 1.5–2 mm (1/16–1/8 inch) thickness, slice the potatoes into uniform thin rounds. Place slices into a large bowl of cold water as you work to remove surface starch and prevent browning.

Soak and dry

Soak the potato slices in cold water for 20–30 minutes to draw out excess starch (this yields crisper chips). After soaking, drain and rinse the slices under cold running water until water runs clear. Spread the slices in a single layer on clean kitchen towels or paper towels and pat completely dry. Drying thoroughly is essential to prevent oil splatter and to get crisp chips.

Heat the oil

Pour the neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully float slices). Heat the oil over medium-high heat to 175–180°C (350–355°F). If you don't have a thermometer, test with one potato slice — it should sizzle gently and begin to bubble and brown slowly.

Fry in batches

Working in small batches (do not overcrowd), carefully add a handful of dried potato slices to the hot oil using a spider or slotted spoon. Stir gently to prevent sticking. Fry until golden and crisp, about 2–3 minutes per batch depending on thickness. Remove chips with a slotted spoon and transfer to a wire rack set over a sheet pan or to paper towels to drain. Immediately sprinkle lightly with fine sea salt (about 1/4 tsp per batch) while still hot so it adheres.

Cool

Allow the chips to cool for 2–3 minutes on the rack/paper towel so they crisp up further. Continue frying remaining slices in the same way, maintaining oil temperature between batches (adjust heat as needed).

Combine seasoning

In a small bowl combine the black truffle oil, truffle salt (or the fine sea salt mixed with truffle powder), and freshly ground black pepper. If using, add the grated Parmesan and chopped chives. Stir to make a loose paste/emulsion. The oil should coat the other ingredients but remain pourable.

Toss chips with truffle seasoning

Place the cooled chips in a large mixing bowl (work in batches if needed). Drizzle 1–1.5 teaspoons of the truffle oil mixture over the chips and gently toss with tongs or by gently shaking the bowl until chips are evenly coated. Be careful not to over-oil; you want a light truffle aroma and sheen, not soggy chips. Taste one chip and add additional truffle oil or truffle salt a little at a time to your preference.

Final touches

If desired, sprinkle the microplaned lemon zest very lightly over the chips to add brightness, and dust with an additional tablespoon of finely grated Parmesan for an umami lift. Give a final gentle toss and transfer chips to a serving bowl or platter. Serve immediately for best texture and aroma.