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Herbed Potato Chips
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Description
I used the small red potatoes in my spring/summer CSA basket to make these tasty chips.
A mandoline makes slicing quick and uniform. Cooking time is per baking sheet. I just used the powdered Parmesan cheese.
Ingredients
- 1 Tablespoon Fresh Rosemary
- 1 Tablespoon Grated Or Shredded Parmesan Cheese
- 1 Tablespoon Kosher Salt
- Non-stick Olive Oil Cooking Spray
- ½ pounds Red Potatoes, Unpeeled
- 1 Tablespoon Olive Oil
Preparation
Heat oven to 450 degrees F. Spray large baking sheets with cooking spray. Set aside.
Mix rosemary, salt and cheese in a blender or mini-chopper. Chop until well mixed. Put in a bowl and set aside.
Slice the potatoes into very thin slices, about 1/16th of an inch thick. Pat dry with paper towels. Arrange slices in a single layer on prepared baking sheets. Coat potatoes with cooking spray.
Bake for 10 minutes, then turn slices over. Brush with olive oil and sprinkle the herb mixture evenly over the slices. Continue baking for 5 to 10 minutes until potatoes are golden brown. Cool on baking sheets.
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Delicious & Divine on 9.29.2010
Delicious! Best when straight from the oven. There usually are no left-overs…