Rosemary Chips

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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Directions

  1. Toss 1 1/2 pounds thinly sliced russet potatoes with 2 teaspoons chopped rosemary, 1 grated garlic clove, 3 tablespoons olive oil, 3/4 teaspoon salt and a pinch of cayenne. Spread on a baking sheet; roast in a 500 degrees F oven until golden, about 20 minutes. Flip the potatoes and cook until golden and crisp, 8 more minutes. Season with salt.

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