Parmesan Truffle Potato Chips Food
PARMESAN CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 8 to 10 crisps
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
PARMESAN TRUFFLE POTATO CHIPS
Love me some Parmesan Truffle potato chips
Provided by barbara lentz
Categories Potatoes
Time 15m
Number Of Ingredients 5
Steps:
- 1. use a mandolin to slice the potatoes very thin. Soak them in cool water for 30 minutes. Drain and dry completely.
- 2. Heat the oil to 360 degrees. Deep fry the potatoes for 3 to 5 minutes until golden brown. Drain on paper towels. Season with salt. Transfer the potatoes to a bowl
- 3. Toss with the truffle oil and cheese. Serve immediately
WHITE TRUFFLE CHIPS
A V-slicer- sold at some supermarkets and most cookware stores-makes quick work of slicing the potatoes very thinly. Serve these alongside Martinis.
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 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 between 260°F and 275°F. Working in small batches, pat potato slices dry with paper towels and add to hot oil; fry until golden, adjusting heat as necessary to maintain temperature between 260°F and 275°F, about 18 minutes per batch. Using wire sieve or slotted spoon, transfer potato chips to paper towels to drain. Sprinkle chips lightly with coarse salt while still warm. Do Ahead Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.
- Place potato chips in bowl. Sprinkle with cheese, parsley, and black pepper; drizzle lightly with truffle oil and serve.
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