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.