White Truffle Chips

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This sophisticated vegetarian snack elevates the humble potato to something truly special. These homemade white truffle crisps are exceptionally crunchy, achieved by soaking and a slow, careful fry that ensures a deep golden colour. The earthy, aromatic fragrance of white truffle oil provides a luxurious finish, making these a standout choice for an elegant appetiser or a decadent treat during a weekend film night at home.

While shop-bought alternatives exist, the flavour of freshly fried russet potatoes paired with sharp Parmesan cheese and flat-leaf parsley is incomparable. These crisps are surprisingly simple to master and offer a gourmet twist on a classic snack. Serve them in a large communal bowl to share with friends alongside a crisp glass of sparkling wine for the ultimate savoury indulgence.

Ingredients for White Truffle Chips

3 (9- to 275g ) unpeeled russet potatoes
Vegetable oil (for frying)
Grov kosher salt
3 tablespoons freshly grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
Nymalen svartpeppar
White truffle oil

How to make White Truffle Chips

Fill large bowl with cold water. Using V-slicer or mandoline, thinly slice potatoes into rounds, placing potato slices in water immediately.

Meanwhile, pour enough oil into heavy large pot or deep skillet to reach depth of 2 inches. Attach deep-fry thermometer to side of pot and heat oil to between 127°C and 135°C. 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 127°C and 135°C, about 18 minutes per batch. Using wire sieve or slotted spoon, transfer crisps to paper towels to drain. Sprinkle chips lightly with coarse salt while still warm. Do Ahead Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.

Place crisps in bowl. Sprinkle with cheese, parsley, and black pepper; drizzle lightly with truffle oil and serve.

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