Truffle Chips Recipe

Time1h 30m

Serves4

House potato chips with truffle salt & oil, garlic aioli

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Ingredients

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1
Prepare the Potatoes
Wash and peel the Russet potatoes. Using a mandoline slicer, slice the potatoes into thin rounds (about 1/8 inch thick).
2
Soak the Potatoes
Place the sliced potatoes in a bowl of cold water and soak for at least 30 minutes to remove excess starch. This will help them become crispier.
3
Dry the Potatoes
After soaking, drain the potatoes and pat them dry using paper towels to remove as much water as possible.
4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
5
Fry the Chips
In batches, carefully add the potato slices to the hot oil. Fry until golden brown and crispy, about 3-4 minutes per batch. Make sure not to overcrowd the pot.
6
Drain and Season
Once cooked, remove the chips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. While still hot, drizzle with truffle oil and sprinkle with truffle salt.

7
Prepare the Aioli
In a medium bowl, combine the mayonnaise, minced garlic cloves, lemon juice, salt, and black pepper.
8
Mix Thoroughly
Using a whisk or a fork, mix all the ingredients until well combined and smooth. Adjust seasoning to taste.
9
Chill
Cover the aioli and refrigerate for at least 30 minutes before serving to allow the flavors to meld.