- 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.