SERVES: 6-8 AS A SNACK

METHOD

1. Using a mandolin, slice potatoes very thin. Place in a large bowl of cold water and rinse potato slices, to help remove the starch. When the water becomes cloudy, drain and repeat the process until the water runs clear.

2. Bring a large pot of water to the boil. Add rinsed potato slices and cook until just tender and able to bend. Drain and refresh under cold water.

3. Using kitchen paper, pat dry to completely remove all water. Pour oil into a large pot a third full and place over medium heat until oil reaches 180°C.

4. Add small batches of dried potato slices, to prevent oil from losing temperature. Stir continuously for even cooking until potato turns golden brown. Remove from oil with a spider or slotted spoon and drain on kitchen paper.

5. Repeat the process with remaining potato slices and then season with truffle oil*, parmesan and chives, tossing until well coated.

*NOTE – To help distribute truffle oil evenly, use a small spray dispenser to lightly coat chips with truffle oil.

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