Truffled Thick Potato Chips

  • a suitable number and type of potato, washed and thick chipped
  • cooking oil
  • finely grated preferred cheese
  • a dash of truffle oil
  1. Deep fry the potato chips until lightly golden.
  2.  Drain and allow to cool. Repeat the deep fry a second time, depending on the thickness of the chips and the readiness of the chip after this second fry will determine whether you will benefit from another cycle of this. The object is to obtain a crispy well evenly cooked centre chip. 
  3. When the final fry has been done, place the chips on a tray and sprinkle with fine freshly grated cheese with a dash of truffle oil. Serve immediately.