about a month ago, my sister, who is the gardener in the family (i, on the other hand, have a black thumb and could kill a plant just by looking at it), gave me quite a bit of rosemary from her yard. not wanting to seem ungrateful, or wasteful for that matter, i tried to use it all. roasted chicken, focaccia
bread, pork chops, and roasted potatoes all got sprinkled and slathered with the aromatic herb. i also ended up making rosemary salt* and rosemary/garlic flavored olive oil* which have been sitting in my cupboard ever since.
my little guy was sick this week and that meant that i was trapped indoors while he slept. i hadn’t gone grocery shopping for the week, so my choices were quite limited when it came to cooking or baking. then i spotted the rosemary treats in my cabinet and a couple of potatoes on my counter and my boring afternoon was saved. i had been wanting to try my hand at baking potato chips so here was my chance and here is my recipe…
baked potato chips (makes about 140 chips)
2 russet potatoes, scrubbed clean
2 tablespoons of rosemary/garlic olive oil (you can use plain olive oil)
2 tablespoons of rosemary salt (you can use plain sea salt)
preheat oven to 400 degrees.
using a mandolin, slice your potatoes, skins and all, very thin. in a mixing bowl, toss the slices in the flavored olive oil. lay them flat, in one layer, on cookie sheets covered in parchment paper. sprinkle the slices with the rosemary salt and bake for about 10 minutes or until the edges just start to brown. with tongs, flip the potatoes over, salt again, and bake for an additional 10 minutes or until the chips are golden brown. transfer to a plate and enjoy. you can store the chips in a zip top bag for up to a week, but i don’t think they’ll last that long.
oil and salt really add a depth of flavor to these chips. experiment with flavors of your own. perhaps some lime salt and lime olive oil would be more to your liking. or truffle oil and truffle salt to make an elevated chip as a cocktail party appetizer. i could go on and on!
*to make the rosemary/garlic oil: in a clean bottle, pour extra virgin olive oil over 2 large rosemary stalks and 4 cloves of raw, peeled garlic. cork it and keep it in your cupboard for about 1 month so the flavors can meld. store it in a cool dry place for up to 4 months.
rosemary salt: in a food processor, pulse 1/4 cup kosher salt with 2 tablespoons of fresh rosemary. blend until the rosemary is chopped very small and blended completely with the salt. store in an airtight container for up to 4 months.