Slice the potatoes

• Peel the potatoes and slice them very thinly with a mandoline.
• Soak the slices in cold water and pat them completely dry.

Heat the oil

• Heat the frying oil to 270 °C.

Fry the chips

• Fry the potato slices in batches until golden and crunchy.
• Drain on paper towels.

Season and top with cheese

• Toss the warm chips with the white truffle oil and salt.
• Top with the grated parmesan and serve.