White Truffle Chips
['3 (9- to 10-ounce) unpeeled russet potatoes', 'Vegetable oil (for frying)', 'Coarse kosher salt', '3 tablespoons freshly grated Parmesan cheese', '2 tablespoons finely chopped fresh parsley', 'Freshly ground black pepper', 'White truffle oil']
Fill large bowl with cold water. Using V-slicer or mandoline, thinly slice potatoes into rounds, placing potato slices in water immediately.
Meanwhile, pour enough oil into heavy large pot or deep skillet to reach depth of 2 inches. Attach deep-fry thermometer to side of pot and heat oil to between 260°F and 275°F. Working in small batches, pat potato slices dry with paper towels and add to hot oil; fry until golden, adjusting heat as necessary to maintain temperature between 260°F and 275°F, about 18 minutes per batch. Using wire sieve or slotted spoon, transfer potato chips to paper towels to drain. Sprinkle chips lightly with coarse salt while still warm. Do Ahead Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.
Place potato chips in bowl. Sprinkle with cheese, parsley, and black pepper; drizzle lightly with truffle oil and serve.
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