Truffle Potato Chips

Since I bought some truffle salts, oils, and vinegars this past weekend at a California Farmers Market, I wanted to get a feel especially for the truffle salt, which smelled so good I wanted to spoon it out and eat the whole bottle, likely leading to immediate kidney failure and/or blindness.

Instead, I opted to get a feel for the taste on homemade potato chips.

Truffle salt and potatoes

Ingredients:
3-4 Russet potatoes (use only Russet, they work best for the microwave)
1 1/2 tsp Truffle salt, separated

Tools:
Sharpened chef’s knife (for your safety, cut potatoes with a sharp knife.)
Microwave save plates
Paper towels
Small Bowl
Cutting Board
Microwave
Measuring spoons

Thin slices will make for better, crispier chips.

Rinse off the potatoes and pat dry. Slice the ends off, discard, and then start slicing the potatoes into thin pieces (make them as even with each other as possible, this will make the microwaving process easier). Make them as thin as you can without cutting a finger off.

Sprinkle sprinkle

Spread potatoes in one layer over a paper towel on a microwave safe plate. Sprinkle about 1/2 tsp of truffle salt over them, as evenly as you can.  Microwave for 4 minutes on high. Then carefully take the plate out (with oven mitts or a dish towel!) Turn each piece over, and microwave other side for 2 minutes. Check to see if they are browning.  Then microwave for 30 seconds at a time, watching them carefully so they brown just enough but don’t burn.

D'oh!

This is what happens when you leave to check Facebook.

D'oh yeah...

This is what happens when you pay attention and they come out perfect.

Conclusion: Truffle salt is super salty, and the truffle flavor comes out in the aftertaste, which is good enough. Have a light touch when sprinkling your potatoes and you’ll have a really good chip you won’t want to dip into anything else. Plus you’ll feel less guilty eating these than a bag of chips you buy.

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