Truffle Cheese & Pepper Chips
If you are looking for irresistible and super tasty homemade potato chips, you have found the perfect recipe. There is no need for too...
Ingredients
Serves:
2
- 2 medium russet potatoes
- 2 tablespoons Vignoli “Novello” Extra Virgin Olive Oil
- 1 teaspoon Vignoli White Truffle Infused Extra Virgin Olive Oil
- ½ tablespoon black pepper flakes
- Sea salt to taste
- Pecorino Romano PDO cheese to taste
- 2 medium russet potatoes
- 2 tablespoons Vignoli “Novello” Extra Virgin Olive Oil
- 1 teaspoon Vignoli White Truffle Infused Extra Virgin Olive Oil
- ½ tablespoon black pepper flakes
- Sea salt to taste
- Pecorino Romano PDO cheese to taste
Directions
-
Rinse potatoes under running cold water and carefully brush them for perfect cleaning. Pat dry with a kitchen towel, then finely slice with a mandoline slicer.
-
Place potato slices in a large bowl filled with cold water. Let rest for 1 hour.
-
Drain potato slices, rinse, then perfectly pat dry with a kitchen towel.
-
In a small bowl, mix Vignoli “Novello” Extra Virgin Olive Oil and Vignoli White Truffle Infused Extra Virgin Olive Oil.
-
Place potato slices in a large oven tray and brush them with the extra-virgin olive oil mixture on both sides.
-
Fry potato chips following the instructions of your air fryer.
-
Meanwhile, heat a small pan on medium-high flame and toast the pepper flakes for a few moments, avoiding burning; frequently move the pan. When done (they smell intensely), immediately transfer them to a mortar. Let cool and coarsely crush with a pestle.
-
Place the chips on a plate or spread them in a small bowl.
-
Lightly season with salt.
-
Grate Pecorino Romano PDO cheese onto potato slices, add a little of the crushed pepper flakes, and serve.
- Rinse potatoes under running cold water and carefully brush them for perfect cleaning. Pat dry with a kitchen towel, then finely slice with a mandoline slicer.
- Place potato slices in a large bowl filled with cold water. Let rest for 1 hour.
- Drain potato slices, rinse, then perfectly pat dry with a kitchen towel.
- In a small bowl, mix Vignoli “Novello” Extra Virgin Olive Oil and Vignoli White Truffle Infused Extra Virgin Olive Oil.
- Place potato slices in a large oven tray and brush them with the extra-virgin olive oil mixture on both sides.
- Fry potato chips following the instructions of your air fryer.
- Meanwhile, heat a small pan on medium-high flame and toast the pepper flakes for a few moments, avoiding burning; frequently move the pan. When done (they smell intensely), immediately transfer them to a mortar. Let cool and coarsely crush with a pestle.
- Place the chips on a plate or spread them in a small bowl.
- Lightly season with salt.
- Grate Pecorino Romano PDO cheese onto potato slices, add a little of the crushed pepper flakes, and serve.
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