Thursday, February 20, 2014
Rosemary Potato Chips
I used a mandoline (buy here) to get them this thin, but you can definitely use a sharp knife to slice thinly. Watch those fingers. It's a great snack that will disappear fast!
Prep Time: 10 minutes
Cook Time: 20 minutes
6 Small gold potatoes (use whatever you like, it's what I had)
1 Tablespoon chopped fresh rosemary
Preheat your oven to 400 degrees. The oven needs to be hot otherwise it will take hours to bake these and they won't be crisp.
Meanwhile, slice all of your potatoes (skin on) and place on a baking sheet lined with parchment paper. You don't have to use the parchment paper, but I think it helps with the grease. Once on the paper, drizzle with olive oil and season with rosemary, salt, and pepper. There's no specific measurements for this, just do enough to coat everything.
Bake for 20 minutes until crisp and brown around the edges. Timing may vary for different ovens, so just keep an eye on it. That's it! Very simple, fresh and easy!
WARNING: Since there are not any preservatives in these, they are best enjoyed the first day. With each day their crispness goes away.