Crispy Rosemary Potato Chips


  • 2 ½ C. vegetable oil
  • 1 lb. russet potatoes
  • 1 tsp. chopped fresh rosemary
  • Sea salt
  • Freshly ground pepper


In a medium saucepan fitted with a candy thermometer, heat oil to 325 degrees F.  Using a mandolin, slice potatoes widthwise into paper-thin slices.  In batches, fry potatoes in heated oil, 1 to 2 minutes, making sure not to overcrowd the 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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