Baked Rosemary Potato Chips
These chips are addicting! Great served next to sandwiches or hamburgers!
- 6 medium sized red potatoes
- 3-6 T. olive oil
- 1 t. Kosher salt
- 1/4 t. black pepper
- 2 T. fresh minced rosemary or 1 T dried
- 1/4 c. grated Parmesan Cheese optional
Slice potatoes as thin as you can. A mandolin works great. Pat potatoes dry with paper towels.
Add olive oil, salt, pepper and rosemary in a large bowl. Stir.
Toss potatoes with olive oil mixture. Add more olive oil as needed. I usually don't put much on them.
Line a baking sheet with aluminum foil. Spray with cooking spray. Spread potatoes on baking sheet in a single layer.
Bake at 400 degrees for about 40 minutes. Flip half way during baking time. When the chips get crispy they are done.
If desired, sprinkle with Parmesan cheese during the last few minutes of baking time.