I needed a side dish for my hamburger and had a bag of Yukon Gold potatoes on the counter. In less than an hour I was able to make some delicious rosemary baked potato chips for dinner.
Rosemary Baked Potato Chips
4 medium Yukon Gold potatoes
3-4 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon granulated garlic
Preheat the oven to 400 degrees F.
Use a mandolin to slice the potatoes very thinly. Rinse off in cold water and then drain. Stir with a paper towel to separate the slices and to ensure they aren’t too damp for the next step.
Mix together the rest of the ingredients in a mixing bowl and then add in the drained potatoes. Toss well, ensuring all the slices are coated with oil and seasonings. Add more olive oil, if necessary. Place on baking sheets in a single layer.
Bake for 20 to 30 minutes, switching and rotating sheets every ten minutes. Remove once the chips become crispy. If you didn’t cut them very thin, you might need to flip them over and cook for an additional 15 minutes.
Once at desired doneness, transfer to a paper towel covered paper plate to cool slightly. Add more salt or sprinkle with parmesan cheese to kick them up a notch.
Makes enough for two hungry people or for four people with mere average appetites for potato chips.