Ingredients

Sliced potatoes

24oz Canola, peanut, or California rice oil

Truffle salt

Equipment:

Cast iron dutch oven

Thermometer

Mandolin slicer

Preparation

  1. Heat oil in cast iron pan, with thermometer in oil to make sure temperature reaches 300 degrees.
  2. As oil heats, clean your potatoes and slice with mandolin slicer set to approximately 2mm. Place sliced potatoes in a bowl of water to keep them from turning brown.
  3. Remove slices from water and pat dry on paper towels, place enough slices in oil to have one layer covering the surface of the oil.
  4. Allow slices to blanch, cooking until they turn from a shiny color to a more matte appearance. Remove from oil with a slotted spoon and place in a pan lined with paper towels to absorb excess oil.
  5. After blanching all potato slices, increase the temperature of the oil to between 350-375 degrees.
  6. Repeat process of layering chips in the oil, this time cooking them until they turn a golden color (or until crisp with purple or blue potato slices).
  7. Remove from oil and place on paper towels to absorb excess oil, season with your favorite salt while still hot.