Ingredients with Measurements:
- 4 large russet potatoes
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
Special equipment needed:
- Mandoline slicer
- Large mixing bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash and dry the potatoes. Using a mandoline slicer, slice the potatoes into thin rounds.
3. In a large mixing bowl, combine the sliced potatoes, chopped rosemary, sea salt, black pepper, and olive oil. Toss to coat evenly.
4. Line a baking sheet with parchment paper and spread the potato slices in a single layer.
5. Bake for 15-20 minutes, or until the edges are golden brown and crispy.
6. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
400°F (200°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 30g
Protein: 3g
Sodium: 590mg
Substitutions for ingredients:
- You can use any type of potato for this recipe.
- If you don't have fresh rosemary, you can use dried rosemary instead.
- You can use any type of oil for this recipe, such as vegetable oil or canola oil.
Variations:
- You can add other herbs and spices to the potato mixture, such as garlic powder, paprika, or thyme.
- You can use different types of salt, such as Himalayan salt or kosher salt.
- You can use a deep fryer instead of baking the potato chips in the oven.
Tips and tricks:
- Make sure to slice the potatoes thinly and evenly to ensure that they cook evenly.
- Don't overcrowd the baking sheet, as this will prevent the potato chips from getting crispy.
- You can sprinkle additional sea salt on the potato chips after they come out of the oven for extra flavor.
Storage instructions:
Store the potato chips in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the potato chips, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-7 minutes, or until crispy.
Presentation ideas:
Serve the potato chips in a bowl or on a platter with a sprig of fresh rosemary for garnish.
Garnishes:
Fresh rosemary sprigs
Pairings:
- These potato chips pair well with burgers, sandwiches, or hot dogs.
- They also make a great snack on their own.
Suggested side dishes:
- Coleslaw
- Grilled vegetables
- Baked beans
Troubleshooting advice:
- If the potato chips are not getting crispy, try baking them for a few more minutes.
- If the potato chips are burning, reduce the oven temperature and bake for a shorter amount of time.
Food safety advice:
- Make sure to wash and dry the potatoes thoroughly before slicing them.
- Use caution when using a mandoline slicer, as the blades are very sharp.
Food history:
Potato chips were first invented in the United States in the 1850s.
Flavor profiles:
Salty, savory, and herbaceous
Serving suggestions:
Serve these potato chips as a snack or side dish at your next party or barbecue.
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