Parmesan Truffled Potato Chips

• 2 pounds red bliss, purple Peruvian, and fingerling potatoes, scrubbed well and patted dry, skins left on
• 4 cups vegetable oil, for frying
• 1/4 cup grated Parmesan
• 1 tablespoon truffle oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

1. Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
2. Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
3. Pat the potatoes completely dry.
4. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes.
5. Drain on paper towels and place in a large bowl.
6. Toss with the cheese, truffle oil, salt, and pepper.
7. Serve immediately.

red bliss, vegetable oil, parmesan, truffle oil, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/parmesan-truffled-potato-chips-recipe.html (may not work)