Oven Baked Rosemary Potato Chips

Total Time:
30 min
5 min
25 min

4 servings


Preheat the oven to 375 degrees F.

Brush 2 large baking sheets lightly with oil. Use a mandoline or hand held slicing machine to cut the potatoes lengthwise into 1/8-inch thick slices. Arrange the slices in 1 flat layer on the baking sheets. Brush the slices lightly with oil and bake until golden throughout, 15 to 20 minutes, checking often since they brown at different rates. Transfer to paper towels and sprinkle with salt and the rosemary while hot.

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    11 Reviews
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    they tasted good, but the only reason i gave the rating only 3 stars is because when i followed the directions and it said to put the potatoes in the oven when sliced not stacked, they were chewy but some were crunchy which was weird.
    The flavor was amazing! I made 4 batches; testing different methods due to the comments previously listed. The best batch was utilizing parchment paper, turning the convection oven on and flipping after 15mins. All batches were put in a bowl, coated with olive oil, kosher salt & fresh finely chopped rosemary. They were so tasty & crunchy, I couldn't stop at just one!
    Yummy and easy. When I was cooking, I actually cooked on one side for 15 minutes, flipped, then another 13-15 minutes. Great with onion dip.
    I made these as we did not have any chips. The first batch I did not cook long enough, only 17 minutes. The second batch I turned on the convection oven so that they would cook more evenly. These worked better.
    They turned out delicious! I overcooked them the first time around, but had plenty ready to go for a second try!!!The rosemary adds a special "zing" to these.( a light bleu cheese dip would go well with these
    These chips were delicious! Even more tasty if you use sea salt :)
    great stuff! i used fat free spray butter...yummy!!
    These chips are so easy and delicious. I cooked them a tad bit longer and they were as good as the gourmet chips I usually buy.
    However, I think I might cut them a little thicker next time.
    I used a mandolin, and I recommend slicing them thinner than 1/8 inch, and cooking for less time. Otherwise, they are too thick and chewy.
    I used some baby red potatos (it was all I had) and added corse sea-salt and a bit of pepper after they were cooked (no rosemary). They were amazing! We really loved them. Some were thin like chips, others were thicker like buffalo-style.
     It was too bad I only made a few to try - we were wanting more!
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