Recipe courtesy of Food Network Kitchen
Save Recipe Print
Rosemary-Olive Oil Potato Chips
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
about 5 cups
Level:
Easy
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
about 5 cups
Level:
Easy

Ingredients

Directions

Fill a large pot with about 1 1/2 inches of equal parts olive oil and vegetable oil. Line a baking sheet with paper towels.

Slice the potatoes on the thinnest setting of a mandoline (they should be almost see-through). Lay the slices on a clean kitchen towel in a single layer and pat dry with paper towels. One at a time, transfer the slices to the cold oil (starting with cold oil keeps the potatoes from sticking to one another). If the potatoes are not completely submerged, add more oil to cover. Add the garlic and rosemary to the pot.

Turn the heat to medium high and cook, undisturbed, 5 minutes. Stir the potatoes once to make sure they are not sticking to the bottom, then let fry, undisturbed, until golden, 18 to 20 minutes. Remove the chips with a strainer and drain on paper towels. Season with salt.

Photograph by David Malosh

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Chocolate Chip Cheesecake Bars

Recipe courtesy of Trisha Yearwood

Chocolate Chip Caramel Ice Cream Sundae

Recipe courtesy of Ree Drummond

Grandma Jean's Potato Salad

Recipe courtesy of The Neelys

Spanish Chicken and Potato Roast

Recipe courtesy of Food Network Kitchen

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Salmon Cakes

Recipe courtesy of Ina Garten

Baked Coconut Shrimp

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.