Truffle Potato Chips

    I love truffle.  Truffle risotto.  Truffle fries.  Truffle tater tots.  Truffle popcorn.  I will try it on anything.  Recently I was craving some delicious truffle flavor but also wanted to try out a new recipe for potato chips. 

    I used my mandolin to get the potato nice and thin.  (Um, can we stop for a moment and talk about how awesome my husband is for buying me a mandolin for Valentine's Day this year without me ever mentioning it?  He just knew I would love it.  Which I do.  Yeah he's pretty much the best ever.  You can tell how much I love cooking by the fact that I found this gift super romantic. Haha.)

I adapted this recipe from my Food Network hero, Emeril.  He's the man.

Truffle Potato Chips

2 potatoes of any variety
4 cups vegetable oil, for frying (or enough to fill tabletop fryer)
1 tablespoon truffle oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

Freshly grated Parmesan, to taste

Dried parsley for garnish

Directions
Using a mandolin or very sharp knife, slice the potatoes into thin rounds, and place in a bowl of cold water to prevent discoloration.

Heat the oil to 350 degrees in large pot or tabletop fryer.
 

Remove potatoes from water and pat completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper, and parsley. Enjoy!

  

*Linking up with Taste of Tuesday