Crunchy potato chips. You can do them as part of a potato and truffle omelet.
Using a starchy potato, such as a russet, will give you the most success.
Preheat 1 L of vegetable oil to 180 °C
Peel the skin off 1 potato
Peel the potato directly into the oil and fry until light golden brown. Drain on a paper towel. The potato chips are ready
You can enjoy them as a snack or try them in a potato and truffle omelet.
Yield 2 portions
Vegetable Oil1 l