Parmesan Truffle Potato Chip
A few months ago I received truffle salt as a gift. Since then I've been slowly incorporating it into a variety of meals and I finally found the most delectable use for it. If you love parmesan truffle fries you will adore this fancy chip version. I know the idea of using truffle salt on chips may sound crazy but a very small amount goes a long way so you won't be wasting it. These chips are perfect for indulging yourself and even better to wow a crowd.
The process of making homemade potato chips is actually very easy but there are a few pieces of kitchen equipment that make it even simpler. First, I recommend using a candy thermometer to get the perfect temperature of 350°. If you don't have a candy thermometer you can just heat 2 inches of oil in a heavy bottom dutch oven over medium high heat. It won't be exact but it will be close enough. Next I recommend peeling your potatoes and using a food processor with the slicing disk or a mandoline to make the slicing quicker and uniform. If you don't have either of these on hand just use a very sharp knife and carefully cut as thin of slices as possible. When I make my chips I like to fry them twice in two batches to insure that they do not stick together and that they get the perfect crisp.
- Peel and slice 2 large russet potatoes and pat dry completely. Once oil reaches 350° place potato slices into the hot oil one at a time. Reserve half of the slices for second batch.
- Fry for 3 minutes and remove to drain on paper towel.
- Once dry put chips back into the hot oil for one additional minute to develop a nice brown color. Remove to paper towel and immediately put 1 tsp of truffle salt and 2 tbsp shredded parmesan cheese on top. Repeat with second batch and enjoy!