White Truffle Chips

1. 1

   Fill large bowl with cold water.

2. 2

   Using V-slicer or mandoline, thinly slice potatoes into rounds, placing potato slices in water immediately.

3. 3

   Meanwhile, pour enough oil into heavy large pot or deep skillet to reach depth of 2 inches.

4. 4

   Attach deep-fry thermometer to side of pot and heat oil to between 260F and 275F.

5. 5

   Working in small batches, pat potato slices dry with paper towels and add to hot oil; fry until golden, adjusting heat as necessary to maintain temperature between 260F and 275F, about 18 minutes per batch.

6. 6

   Using wire sieve or slotted spoon, transfer potato chips to paper towels to drain.

7. 7

   Sprinkle chips lightly with coarse salt while still warm.

8. 8

   Do Ahead Can be made 8 hours ahead.

9. 9

   Cool completely.

10. 10

    Store airtight at room temperature.

11. 11

    Place potato chips in bowl.

12. 12

    Sprinkle with cheese, parsley, and black pepper; drizzle lightly with truffle oil and serve.

No additional tips available.