Truffle Hot Sauce
Truffle hot chips
Method
- 01
Rinse the chips, then simmer for 6 minutes until just tender. Drain and dry completely.
- 02
Fry at 140°C for 6 minutes, drain, then rest until cool.
- 03
Fry again at 190°C until deep gold and blistered.
- 04
Salt straight out of the oil, pile into a bowl and zig-zag the truffle hot sauce over the top.
Peddler's tip
Sauce the chips at the table — the steam softens them if it sits.
