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Truffle chips

Truffle chips

PT30M

1
Place the chips into a steamer for 16 minutes. Once steamed, chill instantly, either by draining and plunging in ice water or running cold water over the chips
  • 1000g of Maris Piper potatoes
2
Plunge the chips into hot oil in a deep fat fryer set to 140°C, blanch for 4-5 minutes and then drain
3
Heat the oil back up to 180°C. Plunge the chips back into the oil until they turn a golden brown colour (this should take approximately 4-5 minutes)
4
Season the chips with salt and serve into bowls with a few Parmesan shavings and a drizzling of truffle oil to finish
  • 30g of Parmesan shavings
  • 20ml of truffle oil
  • sea salt to season

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