Rosemary Garlic & Parmesan Baked Potato Chips

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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
  • parmesan
  • salt
  • pepper
  • sheet pan
  • mandolin
  • bowl

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.

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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!

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