Side Servings

Truffle-and-Parmesan-coated chips

4
Easy
10 minutes
10 minutes

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Ingredients

Method
  • canola oil, for deep-frying
  • 4 potatoes, washed
  • For the truffle-and-Parmesan sprinkle, mix:

  • truffle salt, to taste
  • 50–60 g Parmesan finely grated
  • ½ lemon zested
  • 4 T parsley roughly chopped

Heat the oil in a deep saucepan. Using a mandoline with a waffle slicing attachment, shave the potatoes to create thin, wafer-like chips.

Deep-fry the chips in batches until crispy and golden. Drain on kitchen paper. 

Dust with the truffle-and-Parmesan sprinkle while hot. Serve immediately.

Clement Pedro

Recipe by: Clement Pedro

Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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