An artisanal kettle-cooked potato chip topped with freshly grated truffle. It may sound a little crazy, but trust me—it works.
Truffle potato chips make an unforgettable Blanc de Blanc pairing.
Winemaker Ashley and I served this pairing during our Amista master class while cruising the Seine from Paris to Normandy. We were hoping our guests would love it as much as we did, and after the first bite and sip, the reaction was unanimous. They thought it was sensational.
I’ve always loved potato chips with Blanc de Blanc, but adding freshly grated truffle takes the pairing to a whole new level.
The key is starting with really good kettle-cooked chips. Look for chips made with simple ingredients—potatoes, vegetable oil, and sea salt. They actually taste like potatoes and have that hearty crunch you just don’t get from ordinary chips.
Why does Blanc de Blanc pair so well with potato chips and truffles?
One of the things I enjoy most about food and wine pairing is discovering combinations that surprise people.
The earthy, savory flavor of fresh truffle adds incredible umami to the crispy potato chip. Then the Blanc de Blanc steps in with bright acidity and lively bubbles that refresh your palate after every bite.
The bubbles gently lift the oils from the chips off your tongue, while the wine’s crisp acidity keeps the pairing from ever feeling heavy. Even the salt on the chips has a role—it softens the acidity of the wine and lets the fruit flavors shine.
The result is a pairing that feels elegant and comforting at the same time.
How are kettle-cooked potato chips different from regular potato chips?
Kettle-cooked chips are made in small batches rather than on a continuous production line.
When the potato slices are added to the hot oil, the temperature drops before slowly coming back up. That longer cooking time creates the hearty crunch that makes kettle chips so satisfying.
There’s another difference, too. Traditional potato chips are rinsed before frying to remove surface starch so they won’t stick together. Kettle chips keep more of that natural starch, and the longer cooking time gives it a chance to break down naturally. The result is a fuller potato flavor and a wonderfully crunchy texture.
Can I serve Blanc de Blanc with truffle potato chips at home?
Absolutely—and it’s much easier than you might think.
Start with your favorite kettle-cooked potato chips. If you can find a fresh truffle, that’s the ultimate treat. Specialty food stores often carry them when they’re in season, and you can also order them online.
Spread the chips on a baking sheet and warm them in a 400-degree oven for just a few minutes. Then grate the fresh truffle over the warm chips and serve them right away with a chilled glass of Blanc de Blanc.
If fresh truffles aren’t available, don’t worry. Sprinkle the warm chips with a little truffle salt or add just a few drops of truffle oil. Both are delicious.
Another easy option is to buy truffle potato chips. Torres Selecta, made with real black truffles, is one of the better-known brands.
Did Marilyn Monroe really pair Champagne with potato chips?
Yes!
In the 1955 movie The Seven Year Itch, Marilyn Monroe asks her co-star, “Did you ever dunk a potato chip in Champagne?” Then she adds, “It’s really crazy.”
Whether she was the first person to try it, who knows? But she certainly introduced the idea to the masses.
Back then, Champagne was considered something to enjoy with caviar and other elegant foods—not a bag of potato chips. Today, that contrast is exactly what makes the pairing so much fun.
What are High-Low food pairings?
I think that’s why this pairing is so memorable. It takes something we all know and love and gives it just a touch of luxury.
Katie Ayoub of Flavor & The Menu describes high-low pairings as “finding the magical balance between decadent and approachable.” I couldn’t have said it better.
Whether it’s freshly grated truffle on potato chips or a glass of Blanc de Blanc with your favorite comfort food (like fried chicken), these unexpected combinations remind us that great food and wine don’t have to be complicated.
Sometimes the best pairings are the ones no one sees coming.
If you’ve never tried Blanc de Blanc with potato chips, I hope you’ll give it a try. Better yet, invite a few friends over, grate a little fresh truffle over warm kettle chips, pour everyone a glass of Amista Blanc de Blanc, and watch their reactions. I have a feeling you’ll hear the same thing we did on the Seine: “This is sensational!”
Caviar and potato chips at Amista
The next time you visit Amista, continue your own “high-low” pairing adventure with our caviar service. We serve sustainably farmed whitefish roe with crispy kettle chips and crème fraîche—a luxurious yet wonderfully approachable pairing alongside a flight of our sparkling wines. Enjoy it on our patio overlooking Dry Creek Valley, and see why I love introducing people to unexpected sparkling wine pairings.
You are invited!
Image by Emily Martin
Still Thirsty?
If you want to learn more, here is a curated list of resources.
Why Potato Chips And Champagne Make The Perfect Pairing, According To A Sommelier
What Are Kettle Chips Exactly?
What are the best? Taste test: Best Kettle style potato chips
