Truffled Potato Chips
Thinly slice 2 medium to large russet potatoes on the mandoline. Watch your fingers...deep fried finger isn't as good as it sounds.
Drop in a bowl of cold and slightly salted water. Meanwhile, heat peanut oil in a deep pot on the stove, or a deep fryer if you have one to about 365 degrees.
Remove the potatoes from the water and dry thoroughly. Working in batches, drop into the hot oil. Once the chips begin to show color, drop a teaspoon of truffle oil into the pot. When browned to your liking--remember after you remove from oil, they will continue to cook, crisp and color, sprinkle with a bit of truffle salt.--repeat. If you don't have truffle salt, once all the chips are cooked, sprinkle with a bit more oil.
They are delicious!
**if you don't have truffle oil, or don't like truffle--these can be made with regular salt, rosemary salt, garlic salt, any combination of herbs and spices that you like. I like my chips thin and crispy, but it is just as easy to make them thicker and crunchy. They are about a thousand times better than store bought.
