Truffle "Potato Chips"
The ultimate potato chip! When you really want to go over the top, this is the chip of choice. Scatter a few of these alongside a gourmet sub, atop a piece of perfectly grilled fish or a sizzling steak, or stick a few into the top of a mound of fluffy mashed potatoes as an eye-catching unexpected garnish. Guaranteed to make heads turn and eyes roll!
Using a truffle shaver or mandolin, slice the potatoes very thinly and set aside. Slice the truffle into paper-thin rounds, one slice per two potato rounds.
Sandwich a slice of truffle between two slices of potato and place on a wax paper lined baking sheet. Continue until all potato and truffle slices are sandwiched together. Top with another sheet of wax paper and place a second baking sheet on top. Weight the baking sheet down lightly – 3 or 4 cans of tomatoes or fruit will do nicely. Allow to stand for 30 minutes or so to allow the starchy potato slices to adhere together.
Heat the olive oil to medium high in a medium sized pan. When the oil is hot, gently slip a few of the potato-truffle slices into the pan. Cook, turning very carefully once or twice, until golden brown and crisp. Place on a paper towel lined plate and keep warm. Repeat until all potato-truffle chips are done. Sprinkle generously with sea salt (or truffle salt for an extra truffle kick) and enjoy.