Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Parmesan Truffled Potato Chips

Parmesan Truffled Potato Chips

Kick your potato chip game up a notch with this recipe from Delmonico Steakhouse in Las Vegas.

  • Yield: 4 servings


  • 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


  • 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.

  • Heat the oil in a large, heavy pot to between 340 and 350 degrees F.

  • Pat the potatoes completely dry. 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. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.