White Truffle Chips

White Truffle Chips
Photo by Quentin Bacon


  • Coarse kosher salt
  • vegetable oil
  • 3 tablespoons freshly grated Parmesan cheese
  • Freshly ground black pepper
  • White truffle oil
  • 3 9- to 10-ounce russet potatoes
  • 2 tablespoons fresh parsley

Fill large bowl with cold water. Using V-slicer or mandoline, thinly slice potatoes into rounds, placing potato slices in water immediately. Meanwhile, pour enough oil into heavy large pot or deep skillet to reach depth of 2 inches. Attach deep-fry thermometer to side of pot and heat oil to betwe...

View full recipe at Epicurious


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