Truffle Chips
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January 17, 2017
Truffle Chips
As a healthy alternative to chips, these oh so crispy truffle chips are thinly cut then double fried and seasoned with garlic, parsley and American Grana.
Ingredients
Directions
Slice the potatoes on the mandoline slicer to a thickness of about ⅛”. We used our waffle cut setting. When using this setting, rotate the potato as you move it up and down the mandoline to achieve the “waffle” pattern.
Soak the sliced potatoes in cold water for 1 hour. Rinse and drain well after they have been soaked for the hour.
To ensure they are well drained, pat the potatoes dry with a paper towel.
In a small bowl, combine the garlic, parsley and truffle oil.
Pour the Colavita Olive Oil into a deep skillet. You want enough oil to have a depth of about 2 inches. Heat the oil to 325°F.
Have a rack lined with paper towels ready on your counter to hold the fried potatoes.
Fry the potatoes in batches, for about 45 seconds on each side until cooked and golden, but not browned. Use metal tongs to flip them over in the hot oil. Remove and place them on the paper towels to drain.
At this point, they will be a little bit soggy.
Fry them for a second time, in small batches for the same amount of time on each side. This time the fries will start to crisp and brown. Don’t let them burn, but allow the edges to turn a nice caramel color. Remove from the oil and drain.
Sprinkle with truffle or sea salt while the fries are hot.
Before serving, toss with the garlic and parsley mixture, and sprinkle a little grated American Grana on top. Serve with Portobello Burgers and some ketchup!
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Ingredients
Directions
Slice the potatoes on the mandoline slicer to a thickness of about ⅛”. We used our waffle cut setting. When using this setting, rotate the potato as you move it up and down the mandoline to achieve the “waffle” pattern.
Soak the sliced potatoes in cold water for 1 hour. Rinse and drain well after they have been soaked for the hour.
To ensure they are well drained, pat the potatoes dry with a paper towel.
In a small bowl, combine the garlic, parsley and truffle oil.
Pour the Colavita Olive Oil into a deep skillet. You want enough oil to have a depth of about 2 inches. Heat the oil to 325°F.
Have a rack lined with paper towels ready on your counter to hold the fried potatoes.
Fry the potatoes in batches, for about 45 seconds on each side until cooked and golden, but not browned. Use metal tongs to flip them over in the hot oil. Remove and place them on the paper towels to drain.
At this point, they will be a little bit soggy.
Fry them for a second time, in small batches for the same amount of time on each side. This time the fries will start to crisp and brown. Don’t let them burn, but allow the edges to turn a nice caramel color. Remove from the oil and drain.
Sprinkle with truffle or sea salt while the fries are hot.
Before serving, toss with the garlic and parsley mixture, and sprinkle a little grated American Grana on top. Serve with Portobello Burgers and some ketchup!