Garlic and Rosemary Baked Potato Chips

  • Difficulty: Basic
  • 55 minutes
  • 2 servings

Try this twist on potato chips. No deep fryer required – it’s all baked! It is a healthier option as it has fewer calories and it’s less fatty. Other than that, you use olive oil. They are a little heartier than their fried cousins and flavoring them with garlic and rosemary deliciously sets off their richer texture.

Ingredients Needed for Garlic and Rosemary Baked Potato Chips

4 medium new potatoes, thinly sliced

For the garlic sauce:

3 garlic cloves, crushed
1 rosemary sprig
2 tablespoons of olive oil
salt
pepper

For baking the potatoes:

1 teaspoon olive oil
3 rosemary sprigs
1 cup vegetable stock

How to Cook Garlic and Rosemary Baked Potato Chips

  1. For the garlic sauce:
    Add the garlic, rosemary leaves, and olive oil to a smaller bowl, season with salt and pepper, and mix. Set aside.
  2. For baking the potatoes:
    Drizzle the olive oil into a 10 x 5 x 2 inch (25 x 13 x 2 cm) baking dish. Stack the potato slices horizontally in two intertwined rows.
  3. Cover them with the garlic sauce using a kitchen brush, place on top the rosemary sprigs, add the vegetable stock then bake for 45 minutes at 360⁰F/180⁰C.

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