In a large mixing bowl combine oil and sugar and whisk well.  Add eggs, whisking one at a time. 

Sift almonds, potato flour and salt over the wet ingredients, mix well. Add chocolate chips and mix in. Refrigerate the batter for at least one hour or overnight. 

Preheat oven 150°C , line baking sheet with parchment paper.   On the prepared pan, shape dough with damp hands into a 9.5 x 3 inch rectangle.

Bake until lightly browned on the bottom, about 20 minutes.

Then dip each truffle into the melted chocolate with a fork and place back onto parchment.

Let cool slightly. With a serrated knife, cut into 1/8-1/4 inch slices. Enjoy as is for a soft, chewy traditional mandel bread or return to sheet pan and toast on each side until lightly browned, 5 to 7 minutes per side.

Cool completely on wire racks before serving.