Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Rosemary-Olive Oil Potato Chips
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- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: about 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 146
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 165 mg
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: about 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 146
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 165 mg
Ingredients
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Directions
- Fill a large pot with 1 1/2 inches of equal parts olive oil and vegetable oil. Thinly slice the potatoes with a mandoline. Lay the slices in a single layer on a clean kitchen towel; pat dry with paper towels.
- One at a time, transfer the potato slices to the cold oil. If they’re not completely submerged, add more oil. Add the garlic and rosemary sprig. Turn the heat to medium-high and cook, undisturbed, 5 minutes. Stir the potatoes once to make sure they’re not sticking, then fry, undisturbed, until golden, 18 to 20 minutes.
- Remove the potato chips with a strainer and let drain on paper towels. Season with fine sea salt.
