Seasoned Heirloom Potato Chips (with Truffled Parmesan )

Small potatoes like fingerlings or “new” potatoes make the perfect sized chip when thinly sliced. Some varieties of small heirloom potatoes come in fun colors, which makes for a batch of eye-catching chips.


2 lbs fingerling and/or small heirloom potatoes, scrubbed and patted dry
4 Cups vegetable (or grapeseed or other high smoke-point) oil
2 Tbsp Olive Oil (optional)
1/4 Cup Truffled Parmesan Seasoning
2 tsp Sea Salt


Using a mandoline or thinnest slicing blade on your food processor, slice potatoes into rounds as thinly as possible. (The thinner the slice, the crispier the chip). Transfer potato slices to a big bowl of cold water and soak for one hour. Drain potatoes in a colander and pat the slices dry with a kitchen towel.

Pour enough vegetable oil into a deep fryer so that a batch of potato slices can roil and boil freely. You can also use a heavy cast iron skillet on your stove on high heat. Heat oil to 340°F (use your candy thermometer to check).

Add potato slices to the heated oil in batches, and use long-handled, heatproof tongs (or slotted spoon or fine stir-fry strainer) to make sure slices cook evenly, about two minutes per batch. Drain excess oil from each batch on a layer of fresh paper towels.

Transfer chips to a big bowl and toss with Truffled Parmesan Seasoning (and optional olive oil and sea salt). Serve immediately.