Truffle Potato Chips

How to Make Truffle Potato Chips

1. 1

   Step 1: Slice and soak the potatoes

   Wash and peel (optional) the potatoes. Using a mandoline or very sharp knife, slice the potatoes paper-thin (about 1–2 mm). Transfer the slices to a large bowl of ice-cold water with the vinegar to prevent browning and to draw out surface starch; soak for 15–20 minutes.

   For this step

   • 3 largeYukon Gold or Russet potatoes
   • 4 cupsIce-cold water
   • 1 tbspDistilled white vinegar
   
2. 2

   Step 2: Dry the potato slices thoroughly

   Drain the potato slices and spread them in a single layer on clean kitchen towels or paper towels. Pat them completely dry — any surface moisture will cause oil splatter and reduce crispness. For best results, let them air-dry a few minutes after towel-drying.
   
3. 3

   Step 3: Heat the oil

   Pour the neutral frying oil into a heavy pot or deep fryer to a depth of about 2–3 inches (5–7 cm). Heat the oil to 350°F (175°C) and hold at that temperature; a candy or deep-fry thermometer is recommended for consistent results.

   For this step

   • 3 cupsNeutral frying oil (canola, sunflower or vegetable)
4. 4

   Step 4: Fry the potato slices in batches

   Fry the potato slices in small batches (do not overcrowd) until golden and crisp, about 2–4 minutes per batch depending on thickness. Use a slotted spoon to transfer chips to a wire rack or paper towel–lined tray and immediately sprinkle a light pinch of fine sea or kosher salt while still hot.

   For this step

   • 1 tspFine sea salt or kosher salt (for seasoning during frying)
   
5. 5

   Step 5: Lightly dress with truffle oil

   When the chips are still slightly warm, place them in a large bowl and very lightly drizzle the truffle oil over them (start with half the oil and add more to taste). Gently toss to distribute — truffle oil is potent, and a little goes a long way.

   For this step

   • 2 tbspTruffle oil (white or black truffle oil)
   
6. 6

   Step 6: Finish with flaky salt and serve

   Scatter flaky finishing salt and a little freshly cracked black pepper over the chips to taste. Serve immediately while crisp — offer extra flaky salt at the table so guests can adjust seasoning.

   For this step

   • 1/2 tspFlaky finishing salt (Maldon or similar)
   • 1/4 tspFreshly cracked black pepper (optional)
   

1. Wash and peel (optional) the potatoes. Using a mandoline or very sharp knife, slice the potatoes paper-thin (about 1–2 mm). Transfer the slices to a large bowl of ice-cold water with the vinegar to prevent browning and to draw out surface starch; soak for 15–20 minutes.
2. Drain the potato slices and spread them in a single layer on clean kitchen towels or paper towels. Pat them completely dry — any surface moisture will cause oil splatter and reduce crispness. For best results, let them air-dry a few minutes after towel-drying.
3. Pour the neutral frying oil into a heavy pot or deep fryer to a depth of about 2–3 inches (5–7 cm). Heat the oil to 350°F (175°C) and hold at that temperature; a candy or deep-fry thermometer is recommended for consistent results.
4. Fry the potato slices in small batches (do not overcrowd) until golden and crisp, about 2–4 minutes per batch depending on thickness. Use a slotted spoon to transfer chips to a wire rack or paper towel–lined tray and immediately sprinkle a light pinch of fine sea or kosher salt while still hot.
5. When the chips are still slightly warm, place them in a large bowl and very lightly drizzle the truffle oil over them (start with half the oil and add more to taste). Gently toss to distribute — truffle oil is potent, and a little goes a long way.
6. Scatter flaky finishing salt and a little freshly cracked black pepper over the chips to taste. Serve immediately while crisp — offer extra flaky salt at the table so guests can adjust seasoning.