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Air Fryer Ridge Chips with Truffle Poutine Gravy Dip

Ridge-cut potato chips air fried crisp, served with a warm truffle-scented poutine gravy and cheese curds for dipping.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the chips
  • 2 large russet potatoes sliced 1/8 inch on a ridged blade
  • 1-2 tsp neutral oil per batch
  • kosher salt and black pepper
  • 1/2 tsp smoked paprika optional
For the truffle poutine gravy
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups warm beef or mushroom stock low-sodium
  • 1 tsp soy sauce or 1/2 tsp Worcestershire
  • 1/4 tsp onion powder
  • 1/8 tsp garlic powder
  • white pepper a pinch
  • 1/2-1 tsp truffle oil
  • 1/2 cup cheese curds
  • chopped chives to garnish

Equipment

  • Air fryer
  • Mandoline with ridged blade
  • Saucepan
  • Whisk

Method
 

  1. Rinse the ridge-cut slices until the water runs clear, then soak 20 to 30 minutes. Drain and pat very dry.
  2. Toss with the oil, salt, pepper, and paprika. Cook at 360°F for 10 to 14 minutes, shaking every 3 to 4 minutes, to deep gold, not brown. Cool on a rack 5 minutes.
  3. Melt the butter, whisk in the flour, and cook 2 to 3 minutes until it smells nutty and turns blond.
  4. Whisk in the warm stock gradually until smooth. Add the soy sauce, onion powder, garlic powder, and white pepper and simmer 3 to 5 minutes until it coats a spoon. Off the heat, stir in the truffle oil and the curds.
  5. Pour into a bowl, garnish with chives, and dip the chips while the gravy is hot.

Notes

Rinse until the water runs clear and dry hard — surface starch and water both stop the crisp.
Truffle oil off the heat — its aroma cooks away.
Serve the gravy hot; it thickens as it cools.