Truffle Chips Recipe

Wash and peel

Rinse the potatoes under cold water to remove dirt. Peel the potatoes with a vegetable peeler.

Slice thinly

Using a mandoline set to 1.2–1.5 mm (about 1/16 inch) or a very sharp knife, slice the potatoes into uniformly thin rounds. Uniform thickness ensures even frying.

Rinse and soak

Place the slices in a large bowl and cover with cold water. Rinse by swishing the slices until the water runs milky, then drain and refill. Soak for 20–30 minutes to remove excess surface starch. For crisper chips, transfer the slices to an ice bath for 5 minutes after the soak.

Dry thoroughly

Drain the potato slices in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat them very dry. Moisture will cause oil splatter and prevent crispness.

Heat oil

Pour the oil into a heavy-bottomed pot or deep fryer, leaving at least 5 cm (2 inches) of headspace. Heat the oil to 325°F (162°C) for the first fry. Use a thermometer to monitor temperature.

First fry (blanch)

Working in small batches (about a handful or 100 g per batch), lower the dried potato slices into the oil and fry for 2–3 minutes until they are soft and pale (not brown). Do not overcrowd. Use a spider or slotted spoon to transfer blanched slices to a wire rack or paper towels to drain. Let cool for 5–10 minutes.

Raise temperature

Increase the oil temperature to 375°F (190°C) for the final crisping fry.

Second fry (crisp)

Fry the blanched potato slices again in small batches for 1–2 minutes or until golden and crisp. Stir gently to ensure even coloring. Remove with a spider or slotted spoon and transfer to a wire rack or paper towels to drain. Immediately sprinkle with 3/4 tsp of the truffle salt (reserve remainder) while still hot so the salt adheres.

Cool

Let the chips cool completely on the rack for 5–10 minutes; they will continue to crisp as they cool.

Combine finishing seasonings

In a small bowl, combine the remaining 1/4 tsp truffle salt (if using), freshly ground black pepper, and finely grated Parmesan (if using). Mix gently.

Dress with truffle oil

Place the warm chips in a large mixing bowl. Drizzle the white truffle oil evenly over the chips — about 2 tsp total. Toss gently but quickly to coat without breaking the chips. Taste and sprinkle the reserved finishing seasoning (salt, pepper, Parmesan) evenly over the chips; toss lightly.

Garnish and serve

Transfer chips to a serving bowl or platter. If desired, finish with a light scatter of finely chopped parsley for color. Serve immediately for best texture and aroma.