Parmesan & Herb Tallow Chips

Servings: 4

Total time: 53 minutes, including soaking time

INGREDIENTS

2 large potatoes, Russet or Yukon Gold, thinly sliced
¼ cup grated Parmesan cheese
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 teaspoons Diamond Crystal® Baking Salt
2 cups beef tallow

DIRECTIONS

Soak potato slices in cold water to remove any excess starch, for at least 30 minutes, then pat very dry with a clean towel set aside.
Combine Parmesan, rosemary, thyme, and baking salt in a small bowl and set aside.
Heat tallow in a deep skillet or heavy-bottomed pan over medium-high heat until shimmering, about 375°F.
Carefully add potato slices in batches, making sure not to overcrowd pan. Fry until golden brown and crisp, about 2-4 minutes per batch.
Use a slotted spoon to transfer chips to a paper towel-lined plate to drain any excess oil.
Immediately sprinkle with Parmesan mixture and toss gently to coat and serve.