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Truffle chips

PT30M

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Ingredients

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Method

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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
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
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Truffle chips

 
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