Truffle Potato Chips with a Roasted Garlic Truffle Dipping sauce
by: Morgan Brody
3- 5 Medium size potatoes
Extra Virgin Olive Oil/ Cooking Spray
Garlic Truffle Dip
1 head of garlic
1 Tbsp Truffle Oil
Chips- preheat oven to 350. On a baking sheet (you can use a silicone sheet, parchment paper, or nothing) coat evenly with EVOO or cooking spray. Using a mandolin, or a knife, slice potatoes as thin as possible. Rinse in a large bowl with cold water and drain. Lay slices on paper towel sheets and pat to get excess water.
Place potatoes on backing sheet as close as possible without touching. Cover with another silicone sheet or parchment and another baking sheet to hold potatoes flat while cooking. Bake for 10 mins then check to see if they are golden brown and crisp. Remove in batches if middle potatoes are not as ready as outer layer. Season immediately with truffle salt. And serve hot!
Roasted Garlic Truffle Dip- Heat oven to 375. Cut top off of the whole head of garlic. Season with extra virgin olive oil, salt and pepper and warp I foil. Bake for 45mins- 1 hour. Once roasted, unwrap foil and let garlic cook till it can be handled. Mi together garlic, mayo, truffle oil, truffle salt, and pepper. Serve with chips.