Oven-Fried Truffle and Parmesan Potato Chips

Alright, so I have another new favorite obsession.  What’s new, right?  My obsessions don’t seem to last very long.  Out with the old, in with the new!  These truffle and parmesan potato chips are incredibly addicting.  And the smell of the truffle oil!  OMG, it’s intoxicating!  Our house was filled with the fragrant aroma of truffles!  These potato chips are hard to resist, so make a large batch!  Nosh on these bad boys by themselves, with a beer, alongside a sandwich or burger, or whatever you fancy.  Me?  Well, I like mine with a cold bottle of beer, but will eat them all sorts of ways.  I’m not picky 🙂

What’s your favorite way of devouring potato chips?

Oven-Fried Truffle and Parmesan Potato Chips (adapted slightly from The Family Kitchen)

3 medium to large baking potatoes
2 tablespoons olive oil
2 tablespoons white truffle oil
3-4 pinches of sea salt
1 tablespoon Parmesan cheese, finely grated

Preheat oven to 350 degrees F.

Using an 18×13 jelly roll pan, brush on two tablespoons of olive oil until fully coated. Place pan in the oven and heat for 10 minutes.

While the pan is heating in the oven, place the potato slices into a large mixing bowl, and toss with truffle oil and salt. Set aside.

Carefully line the potato slices on the hot baking sheet. Place pan into the hot oven and bake for about 10 minutes. Rotate the pan and bake for another 8 to 10 minutes. Flip the potato chips with a pair of tongs and bake them for another 5 minutes. The chips will darken a little as they bake, but just don’t let them burn. If the potato chips still aren’t crispy, flip those potato chips over and bake for another few minutes. [Do not walk away from these chips, as they can easily go from almost crispy, to burnt.]

Remove the pan from the oven, and transfer the chips to a payer of paper towels. Sprinkle with grated parmesan, and allow them to cool. The excess oil will be absorbed by the towels. The potato chips will also crisp up slightly as they cool.  Once cooled, store in an air tight container for a few days.

Are you sitting down for this??… Grilled barbecue potato “chips” with creamy chive dip!

Remember when I said my new favorite guilty pleasure was the grilled salt and vinegar potato chips?  Well, those were so last week.  Outta style, outta mind.  My newest favorite guilty pleasure is the grilled barbecue potato “chips” that I made tonight.  After we consumed a large bowl of the grilled salt and vinegar potato “chips” last week, my partner suggested doing a barbecue-flavored one.  It was a brilliant idea.  So here is my latest and greatest creation…

Warning: these are highly addictive!

Grilled barbecue potato “chips” with creamy chive dip

1 pound yukon gold potatoes, cut into 1/4-inch thick slices
2 cups water
1 teaspoon smoked paprika
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon bacon salt
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/8 teaspoon cayenne powder
1/8 teaspoon ground mustard
2 1/2 cups water
1/4 cup plain, non-fat Greek yogurt
4 tablespoons fresh chives, chopped
1 teaspoon lemon juice
1/4 teaspoon salt

Bring potatoes to a boil in a medium saucepan (water should cover potatoes; add more water if necessary). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Drain well, and gently toss with oil.

Combine the greek yogurt, chives, lemon juice, and salt in a small bowl. Set aside.

Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Dust with barbecue-flavored seasoning before serving, and toss to coat.

Serve grilled barbecue potato “chips” with the prepared creamy chive dip, or on its own.

Makes 4 servings.