TRUFFLE FRIES POTATO CHIPS RECIPES

Steps:

• Preheat the oven to 350°F
• Line a 12x17-inch baking sheet with a silicone mat or parchment paper and coat it evenly with cooking spray
• Using a mandoline, slice the potatoes 1/16-inch thick and place them in a large bowl
• Rinse the potato slices under cold water and drain
• Lay the slices between sheets of paper towel and pat them dry to eliminate excess moisture
• Lay the potato slices onto the baking sheet, placing them close together but without touching
• Lightly spray the tops of the potato slices with cooking spray and cover them with a second silicone mat or a sheet of parchment paper
• Cover with a second baking sheet to hold the potatoes flat while they are in the oven
• Place the potatoes in the oven and bake for 10 minutes, then check their progress: the chips are done when they turn golden brown and crisp
• The chips toward the outside edges of the sheet may be ready before the ones in the middle: simply remove the outer chips with  a metal spatula to a cooling rack and season immediately with truffle salt
• Cover and return the less done chips to the oven and check them again in 5 minutes
• Continue removing batches, immediately placing each batch on the cooling rack and seasoning with truffle salt as it comes out of the oven, until all the chips are golden brown and crisp
• Serve immediately
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Steps:

• 1. Slice potatoes very thin, about 1/6-inch. Recommend a mandolin or food processor. Place potato slices in a large bowl and cover completely with cold water. Refrigerate for several hours until chilled, or up to 2 days. 2. Heat frying oil to 350°F. 3. Drain potato slices and lightly pat dry to remove most of the moisture. 4. Fry in batches until golden brown and crisp. Drain well in fryer basket and turn out onto a paper towel. Sprinkle lightly with salt. Cool. Repeat for the desired amount of chips. 5. Melt butter in a saucepan over medium heat. 6. Stir in flour until fully absorbed and mixture starts to bubble. 7. Gradually whisk in cream, stirring constantly until smooth and thickened, 2-3 minutes. 8. Stir in 1 cup crumbled blue cheese, salt, and white pepper. Remove from heat. Rewarm gently just before serving. 9. Combine pecans, sugar, and butter in a skillet. Place over medium-high heat and stir frequently taking short pauses for sugar to melt, stirring until pecans are mostly coated. The mixture will be dry until sugar and butter melt. 10. Immediately turn out onto a foil-lined pan. Cool. Coarsely chop. 11. Place 4 cups of potato chips in a bowl. Drizzle with truffle oil and toss gently. 12. Transfer half the potato chips to a serving plate. 13. Drizzle potato chips with 2 tablespoons warm blue cheese sauce. 14. Top with remaining potato chips and another 2 tablespoons blue cheese sauce. 15. Sprinkle with 1/4 cup crumbled blue cheese and 1/4 cup candied pecans. Drizzle with balsamic vinegar. Garnish with minced sage and a sage leaf.