Truffled Potato Chips

Pretty darn delicious. Even a lone chip is epicurean, making an excellent garnish.

Truffled Potato Chips

Makes a bowl of chips.

Ingredients:

1 pound Yukon Gold potatoes, unpeeled, scrubbed and dried
about 8 cups grape seed oil, for frying
fleur de sel, to taste
4 teaspoons white truffle oil
chopped chive, to garnish

Line a baking sheet with paper towels. Set aside.

Heat the grape seed oil in a large, heavy pot, filled no more than halfway, over medium-high heat. Using a deep fry thermometer attached to the pot, continue, adjusting the heat as needed, until the oil reaches 350°F.

While the oil heats, use a mandoline to slice the potatoes as thin as possible. Pat the potatoes dry.

In batches, carefully add the slices to the oil one at a time. Using a spider, constantly and carefully stir and turn the potatoes. Fry until golden brown, about two minutes. With the spider, reserve the potatoes to the paper towel-lined baking sheet. Repeat with the rest of the potatoes.

Incredible

Move the chips to a large mixing bowl. Toss with fleur de sel and white truffle oil. Garnish with chopped chive. Serve.