Truffle Parmesan Potato Chips


Potato chips have always been one of my favorite snack foods, so I thought why not make my own twist on this classic snack. I added truffle salt and grated Parmesan cheese to the warm chips, for a boost in flavor. It turns out that a sprinkle of truffle salt is not only perfect for my chips, but is delicious on foods such as steak or even grilled cheese.

The secret to crispy potato chips are maintaining the temperature of the hot oil using a deep fry/candy thermometer and soaking the potatoes in water mixed with white vinegar. The water helps withdraw some starch from the potatoes and the vinegar ensures a crispy chip.

Here are some safety tips for frying foods in oil; 1) Make sure there are at least 3 inches from the surface of the oil to the top of the pot, a heavy-bottom sauce pan or Dutch oven works well. When the water hits the oil it will bubble up furiously and you don’t want to burn yourself. 2) Gently lower the food into the pot using either tongs of a slotted spatula to avoid splashing the hot oil. I lay out aluminum foil on the countertop next to the stove to help contain the oil splatter. 3) Protect your clothing by wearing an apron. 4) Make extra as you’ll eat them as soon as they cool.

Sea Salt Parm Chips

  • 1 1/2 pounds russet potatoes
  • 1/2 cup distilled white vinegar
  • 8 cups neutral oil such as vegetable, canola or peanut oil for frying
  • Kosher salt
  • Optional: Truffle salt (instead of Kosher salt) and freshly grated Parmesan cheese, for sprinkling

Slice the potatoes about 1/8 of an inch thick. Using a mandolin to slice the potatoes is best, but be sure to use the safety device provided to protect your fingers. Place the potato slices in a large bowl and cover with cold water. Stir in the white vinegar and let the potatoes sit for at least 30 minutes or up to 2 hours. Drain and rinse the potatoes and pat dry with a dish towel or paper towel. Get them as dry as you can.

Fill a heavy duty sauce pan or Dutch oven with the oil and attach the deep fry thermometer. Heat the oil over a medium-high flame, until the thermometer reaches 300 degrees Fahrenheit.

Working in batches carefully add the potatoes slices to the pot, making sure to return the heat to 300 degrees between each batch. Using a heat-proof spatula carefully turn the potatoes to cook them evenly. Cook them until golden brown and crispy, about 6-8 minutes per batch. Remove from the oil with the spatula and place on a tray or plate lined with paper towel. Make sure to sprinkle on the salt and parmesan cheese while the potatoes are still warm. The potatoes can be fried up to 4-6 hours ahead of time and kept at room temperature.

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