If you have some time on your hands and some potatoes you need to get rid of, this is a great snack. You can season your potato chips any way you want. I prefer the garlic, herb, and cheese variety. It is a little time consuming because you have to lay each potato slice out in single layers to achieve a crispy chip, but it’s definitely worth the effort and you don’t have to deal with the mess or lingering smell of frying them.
What you’ll need:
- red or yukon yellow potatoes
- extra virgin olive oil
- fresh rosemary leaves, chopped
- garlic powder
- sheet pan
Wash your potatoes. Slice the potatoes on a mandolin slicer at 1/16”. If you slice them thicker they will be chewy. Toss all the potato slices in a few tablespoons of olive oil and salt & pepper to taste making sure the potatoes are well coated.
Line the sheet pan with a single layer of potato slices. Bake at 350 degrees F for 10 mins then rotate pan and bake an additional 5 mins to make sure heat is evenly distributed if necessary.
They should be lightly browned. Remove from pan and toss in a bowl with rosemary, parmesan, and garlic. Repeat this with the rest of the sliced potatoes. Enjoy!