Oven baked rosemary chips

Yield: 1 servings

Measure Ingredient
3 \N Baking potatoes; , (about 2 to 2 1/4
\N \N ; pounds) scrubbed
\N \N Nonstick vegetable spray
\N \N Salt to taste
\N \N Dried rosemary for sprinkling
\N \N Dried thyme
\N \N Dried Italian herbs


Preheat oven to 350 degrees.

Using a mandoline or hand held slicer, very thinly slice the potatoes crosswise (about ⅛-inch thick). Spray several sheet pans well with the nonstick spray, and arrange the potato slices in a single layer on top.

Spray the top of the potatoes lightly with the vegetable spray, and bake them in the preheated oven for 15 to 20 minutes or until they are golden.

They may brown at different rates, so just remove the ones that are done and put the rest back in the oven. Transfer the chips to a pan lined with paper towels, and sprinkle them while they are hot with salt and rosemary, or one of the seasoning alternatives.

Busted and entered for you by: Bill Webster COOKING LIVE SHOW #CL9066 All recipes courtesy of Sara Moulton Converted by MM_Buster v2.0l.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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