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Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Truffle chips

by
Tom Aikens
Truffle chips

PT30M

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Ingredients

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Equipment

  • Deep fat fryer
  • Steamer

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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Tom Aikens
Tom Aikens

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

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