Super Bowl Snacktime: Homemade White Truffle Potato ChipsKelsey Banfield
In my house the Super Bowl is known for two things: football and food. Super Bowl Sunday only comes once a year so on that day I let loose and serve up all the greasy, rich snacks I want. Wings? You got it. Nachos? No problem. To dress up the menu a little bit I like to make these, my very own homemade white truffle potato chips. They are absolutely delicious and are a total snap to make. Crunchy and salty with the decadent flavor of white truffles, they are so tasty that they barely need an accompaniment! I know they might seem a little out of place among the slices of pizza, but every foodie needs something on the table that is just for them. A nice cold beer and bowl of these chips is just about all I need to make my day complete.
Homemade White Truffle Potato Chips
3 large baking potatoes
4 tablespoons olive oil
4 teaspoons white truffle oil
3 4 pinches sea salt
1. Preheat oven to 325ºF. Pour 2 T. of olive oil on a 18×13 jelly roll pan and spread it all around so the pan is fully coated. Place coated pan in the oven and heat for 10 minutes.
2. Scrub potatoes and slice to 1/16³ thick on a mandoline. *If you don’t have a mandoline, slice the potato as thinly as possible with a sharp knife.*
3. Line up potato slices on the baking sheet and drizzle with 1 T. white truffle oil. Then sprinkle with 1-2 pinches of Sea Salt. Place in the hot oven and bake for 10 minutes. Then, rotate the pan and bake for 5-6 more minutes. At that point, look at the chips, as they get darker flip them with a pair of tongs and bake for 1-2 minutes more. The chips will darken a bit as they bake, just don’t let them burn.
4. Remove pan from oven and transfer chips to a layer of paper towels. Allow them to cool and the oil to be absorbed by the towels. They will crisp up slightly as they cool.