Homemade Chips with Tarragon Truffle Aioli

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These homemade chips are as crispy as they are delicious and are served with an irresistible tarragon truffle aioli.

homemade chips with tarragon truffle aioli

I’ve got beautiful chips here today that are as tasty as fries. They come with a delicious tarragon truffle aioli made with 1/4 cup mayo, 1 garlic clove (minced or pressed), 1/2 teaspoon Dijon mustard, 1/8 teaspoon truffle salt and 20 finely chopped tarragon leaves.

You fry the chips in hot peanut oil in a Dutch oven, then briefly set them on a paper towel to dry.

The truffle aioli serves as the dipping sauce for the chips and it couldn’t be any easier to make, you just whisk all ingredients together.

Altogether a very unhealthy but irresistible appetizer!

How to make tarragon truffle aioli:

how to make tarragon truffle aioli step by step

More delicious tarragon recipes:

fries with tarragon truffle aioli
Print Recipe
5 from 3 votes

Homemade Chips with Tarragon Truffle Aioli

These homemade chips are as crispy as they are delicious and are served with an irresistible tarragon truffle aioli.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: homemade chips, tarragon truffle aioli, truffle aioli
Servings: 2
Calories: 440kcal


For the aioli:

  • 1/4 cup mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1 garlic clove, minced or pressed
  • 1/8 teaspoon truffle salt
  • about 20 tarragon leaves, chopped

For the chips:

  • 2 Russet potatoes, sliced very thin on a mandoline
  • peanut oil for frying


For the aioli:

  • Mix all ingredients together. Set aside.

For the chips:

  • Fill a Dutch oven with peanut oil about 2 inches high.
  • Heat the oil to about 300 degrees F., measured with a candy thermometer. If you don't have a thermometer, heat the oil, then carefully drop one of the potato slices into the hot oil. If it sizzles, the oil is hot enough.
  • Add the potato slices to the oil in batches, making sure that they don't stick together, and fry until golden brown (just a minute or so per batch).
  • Drain the slices on a paper towel and serve with the aioli.


Calories: 440kcal

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homemade chips with tarragon truffle aioli


  1. Maggie says:

    I wasn’t thinking about photography when looking at this picture, because the chips just look too delicious :)
    It’s a great tip on how to show the curve of the chips and I love the composition of this picture!

  2. Nagi@RecipeTin Eats says:

    Those look so perfect they are like something I’d pay a fortune for at my gourmet store!! I’ve never attempted to make chips myself at home. I’ll have to give it a go! And thank you as always for your photography tips. Love hearing how your expert mind / brilliant eye works!

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