"Gold Rush," because, well ... San Francisco ... we needed a creative name ... you get the idea.
These are so easy, and add just enough luxury to your average potato chip to make it feel like you're eating gourmet.
(And you kind of are, because truffle oil is practically gold. It's an investment, but you use so very little that it will stretch for a long time.)
Potato Chips with Parmesan and Truffle Oil
1 bag of plain, kettle cooked potato chips
1/4 c. grated Parmesan cheese (go fresh -- no Kraft green container for this one)
2-3 Tbsp. truffle oil (white or black)
- Preheat oven to 350 degrees.
- Spread the chips onto a foil-lined cookie sheet (for easier clean-up).
- Bake 5-10 minutes, until they glisten (that is, the greasy deliciousness shows its happy face).
- Drizzle the truffle oil (we used a spoon to control our drizzling), and grate the cheese (use a microplane - it's so easy to clean), over the chips. Toss and serve.
* Although tasty when they're warm, these don't necessarily have to be hot when they're served. The heat just gets the truffle oil and Parmesan flavors distributed on the front end.
Throw these out at your next gathering for a pre-meal munchie. (Or eat them this weekend on your couch.) They won't disappoint.
Happy Friday, folks!
No comments:
Post a Comment