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Tartuflanghe Pesto Chips

Pesto with a crunch


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Optimal pesto flavor with that great crunch. Tartuflanghe Pesto chips are the new go-to snack!

Tasting Notes from the Curator

Tartuflanghe, the maker of everyone’s favorite Truffle Chips, now brings Pesto chips! Baked in a mix of quality olive oil and sunflower oil, these chips provide a perfect tan and an optimal crunch. They are seasoned well with Genovese pesto powder which is a mixture of Genovese Basil, Parmigiano Reggiano, Fiore Sardo, and pine nuts are freeze-dried and powdered.


These chips are thick enough to serve with dips or as finger food. Try them as an aperitif or as a small starter. Enjoy with smoked salmon, anchovy fillets or dip in truffle cream.


Since many years the company TartufLanghe has been a proud holder of the “Eccellenza Artigiana” (Artisan Excellence title), awarded by the Piedmont Region for its thirty-year experience in the culinary world. With its roots leading back to as early as 1968, Domenica Bertolusso and Beppe Montanaro, founders of the company, started their experience in the “truffle world” by marketing the fresh truffle from the Piedmont region.

Storage Instructions

The best way to keep chips fresh is to store them in a cool, dry place. If you can remove them from their original packaging and place them in an airtight resealable bag, that is the best option. Otherwise, you can purchase bag clips to help seal the chips in the original packaging. If storing in the same bag, remove excess air and make sure there are no rips or tears on the bag that will allow outside air in. Roll tightly to seal. Clip if necessary to keep air from coming in. The longer the chips remain open and exposed, the more that they are subjected to the surrounding air. It is that air that will cause the chips to become stale and will strip them of that fresh crunch and flavor that you want to maintain.

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Expert Curation

As the curators of your palate, we travel all around the world and the country and taste different products to bring you only the best.

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