These crispy and flavorful chips are not just a smart way to use the whole potato; they are also a fantastic snack idea that will surprise and delight your guests. Perfect for movie night, as a side to your favorite dish, or when you just want something salty and satisfying.
You will need
14 oz of potato skins
Cold water to cover the skins
Neutral oil for frying
Truffle salt
Freshly ground black pepper
Truffle oil
Parmesan, finely grated
Freshly shaved or dried truffle from a truffle mill
Fresh parsley or chives, finely chopped
How to make it
1. Place the potato skins in cold water and cover with a lid or plastic wrap. Put it in the fridge and let it stand for several hours or overnight.
14 oz of potato skins
Cold water to cover the skins
2. Drain the water and dry the skins on paper towels.
3. Heat up oil in a pot or sauté pan. The oil is hot enough when bubbles form around a wooden handle or chopstick that is lowered in.
4. Fry the potato skins in batches for about 4 minutes or until they are golden brown and crispy. Let them drain on paper towels and sprinkle with salt and pepper immediately.
Truffle salt
Freshly ground black pepper
5. Arrange the skins on a serving platter. Sprinkle over some truffle oil and grate over parmesan. Top with fresh or dried truffle and some parsley or chives.
Truffle oil
Parmesan, finely grated
Freshly shaved or dried truffle from a truffle mill
Fresh parsley or chives, finely chopped
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