Baked and Truffled Purple Potato Chips With Parmesan Garlic Aioli
Dare I say it…I’m not a fan of potato chips. I also despise Doritos. I know, I know…many of you probably think I’m a bit whacky. I mean really, who doesn’t enjoy a bag of greasy, salty, and crunchy (crunchy only if you’re getting the “good” kind) potato chips every now and then?
The truth is, I’ve been this way since I was a young and scrawny kiddo. Perhaps I can thank my mom, who pretty much never allowed chips in the house. Though she did make one exception. Tortilla chips and salsa would magically appear in our pantry every couple of weeks. It was always a pretty spectacular moment when we’d tear into the bag and crack open the salsa. Probably why I’m such a chip, salsa, and guacamole freak to this very day.
I began coming around to potato chips in recent years though. It must've been when restaurants started thinking it’d be cool to make their own deep fried or kettle cooked taters topped off with some deliciously creamy homemade sauce. I guess it’s a trendy appetizer because I’m seeing homemade potato chips on every gastropub and casual American-inspired eatery these days. And while I may still turn my nose to a bag of Lays, I won't refuse a few handfuls of the crunchy house-made variety.
This is kind of a side note…but do any of you search through a mound of potato chips for those few righteous folded chips? You know, the ones that somehow got folded in half – or even thirds while frying… They are so perfectly crunchy and trap in so much flavor in the little crevices. Yeah, I’m the girl you definitely don’t want to share homemade potato chips with.
I don’t know what got into me but over the weekend, I was craving some homemade potato chips. So like any normal person would do, I made my own. But there was a wee bit of a problem. Strange enough, I only had purple Peruvian potatoes to my disposal. I knew they’d be pretty, but would they crisp up nicely? Sure enough…they crisped up just beautifully.
Since I so generously gave my big brother my fryer and since I didn’t exactly want to be overly gluttonous, I chose to bake my thinly sliced taters. Tossed in EVOO and drizzled with some truffle oil, these purple beauties were darn tasty. Oh, add to that a side of Parmesan aioli, and they were out of this world.
Baked and Truffled Purple Potato Chips with Parmesan Garlic Aioli
4-6 Peruvian purple potatoes (depending on size)
2 tablespoons Olive Oil
3 teaspoons truffle oil
For the Aioli:
½ cup mayo (organic if you can find it)
2 cloves garlic, minced
3 tablespoons finely grated parmesan
1 tablespoon lemon juice
1) Using a mandolin or box grater, carefully slice potatoes.
2) Preheat oven to 375 degrees.
3) Evenly spread baking sheet(s) with 2-3 tablespoons olive oil. Then, place sliced potatoes on baking sheet and put in the oven. After 10 minutes, flip the potatoes over and cook for another 10 minutes. Remove after the full 20 minutes or until they’re just the slightest bit crisped up and lightly brown on the edges.
4) While the potatoes are baking, make the aioli. Combine all of the ingredients with a wire whisk and set aside.
5) Remove chips from oven a drizzle with truffle oil. Plate and serve with aioli.