Lunch: Crispy Rosemary Potato Chips
Recipe by Cheryl Slocum Just one teaspoon of chopped fresh rosemary lends explosive flavor to these quick-frying potato chips.
Ingredients
2 1/2 c. vegetable oil
1 lb. russet potatoes
1 tsp. chopped fresh rosemary
Sea salt
Freshly ground pepper
Instructions
In a medium saucepan fitted with a candy thermometer, heat oil to 325 degrees F. Using a mandoline,* slice potatoes widthwise into paper-thin slices.
In batches, fry potatoes in heated oil, 1 to 2 minutes, making sure not to overcrowd pan. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. While still hot, sprinkle each batch with rosemary and salt and pepper to taste.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
