Baked Rosemary Parmesan Potato Chips

Baked Rosemary Parmesan Potato Chips

Want to know how to make homemade potato chips in the oven? It’s surprisingly easy-and delicious!

This easy recipe for baked rosemary parmesan potato chips will have you question whether or not buying greasy, pre-packaged, industrial-produced chips is even worth it.

Even better, potato chips don’t get any fresher than using the ones your son and father-in-law dug up from your very own garden!

Baked Rosemary Parmesan Potato Chips

Firstly, baking potato chips means less oil-which means no stinking up the house, no risk of hot oil splashing onto your face, and the freedom of being able to steal a few minutes away from the stove.

Secondly, healthy homemade potato chips are crispier and fresher (since they haven’t been lingering on a shelf for who knows how long!) and just plain better for you than store-bought. They’re without a doubt less greasy, and even better, you can control the amount of salt added to them.

Baked Rosemary Parmesan Potato Chips

Part of the charm of hand-cut, homemade potato chips is that they’re slightly thicker and have more of a bite than traditional chips from a bag. Another plus is that you can serve them warm!

This chip-potato hybrid (chotato, if you will?) results in a perfect texture-not too chewy, and not too crunchy.

Just imagine crispy, fried potato chip meets crunchy, roasted potatoes. Get my drift?

Baked Rosemary Parmesan Potato Chips

I’ve made these baked rosemary parmesan potato chips two ways-fried and baked. I prefer the latter.

While I won’t shy away from a good homemade deep-fried potato, I’ll stick to the healthier option this time (you can fry them when you see fit!).

Although these chips aren’t necessarily labour intensive-essentially all you have to do is slice some potatoes, add some seasoning, and pop them into the oven, my suggestion is to take that extra time to prepare a few batches, since most of one batch will be devoured before they even make it out of the oven.

I speak from experience. A-hem…

Baked Rosemary Parmesan Potato Chips

Two other useful tips I can give you is that unless you have superior knife skills, you’ll most likely need a mandoline to slice the potatoes super thin. The more uniform in size, the more evenly they will all cook.

The kitchen at my home-away-from-home is void of a mandoline, so I had to slice the potatoes as best as I could (with my mad knife skills, of course). Even so, they weren’t 100% uniform so I had to remove a few at a time once they reached the desired crispiness.

And on that note, don’t make the mistake I did with the first batch and draw your attention away from the potatoes for too long-especially during those critical last 5-10 minutes, otherwise you’ll end up with some unexpected crunchier-than-expected potato chips (pictured below).

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On a side note, burnt bits are still yummy. These were a hit and had everyone asking for more.

Next time I’ll be making at least 3 batches!

Baked Rosemary Parmesan Potato Chips

If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!

Baked Rosemary Parmesan Potato Chips

2016-07-29
: 5 min

Want to know how to make homemade potato chips in the oven? It’s surprisingly easy-and delicious! This easy recipe for baked rosemary parmesan potato chips will have you question whether or not buying greasy, pre-packaged, industrial-produced chips is even worth it. Even better, potato chips don’t get any fresher than using the ones your son …

By:

Baked Rosemary Parmesan Potato Chips
5
5
1
22
Ingredients
    4 large Russet potatoes
  • 2 tbs. dried rosemary
  • 2-3 tbs. extra virgin olive oil
  • 1/3 cup grated Parmesan
Directions

Preheat the oven to 375 degrees and line a large baking sheet with parchment paper.

Peel the potatoes then slice them using a mandoline. If slicing by hand, cut each piece as thin as possible. As you cut the potatoes, place them onto the baking sheet, side by side.

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Evenly garnish with sea salt, rosemary, Parmesan, and drizzle the olive oil over the potatoes. Place in the oven on the middle rack and cook for 20-30 minutes (cooking time will depend somewhat on the oven).

To avoid any burnt potato chips, start checking on the potatoes after 20 minutes or so. The chips should be browned and crispy, but still intact with a slightly chewy bite to them.

Remove any chips that are browning too quickly (this shouldn’t be a problem if they are all cut evenly). Once browned, transfer the chips to a large plate lined with paper towels to absorb any excess oil.

Serve with some traditional ketchup or with your favourite dip. These are best consumed immediately however, the longer you leave them, the crunchier they will get. Depends on personal preference.

Baked Rosemary Parmesan Potato Chips

22 thoughts on “Baked Rosemary Parmesan Potato Chips”

  • MrsMuffinTop © 3 years ago

    This looks amazing, I pinned it. I’m a huge potato fan, AND rosemary…now if I could only get a green thumb to grow either on my own Any tips on that??

  • parpar de real 3 years ago

    I haven’t heard about this before but it looks amazing and a yummy recipes! I would love to tell this to my wife. Glad you share this new recipe with us.

  • Jenn Borget 3 years ago

    Yummmm! This looks delicious! My family loves potatoes so this would be a nice change to add to dinner as a side one evening!

  • Censie ‘Mumby’ Sawyer 3 years ago

    What a great flavor to add to potato chips. You make this look so easy! I am going to have to try this sometime. I think my whole family would like these. Yummy!!

  • Jasmine Anderson 3 years ago

    Great alternative to a classic favorite! Im trying to lose a few baby pounds and this would be perfect for me! Sounds like a great combo of flavors!

  • Hubby and I were just talking about giving up the potato chips. Now, you have me reconsidering. At least, I can justify it with your reasoning that they haven’t been sitting on a shelf for who knows how long!

  • Gwen Mulholland 3 years ago

    I have always wanted to make homemade potato chips but I hate to fry foods. I love that these are baked and contain no preservatives. These would be great to turn into potato chip nachos. I love the flavor combination of rosemary and parmesan.

    • For me, it’s all about the preservatives and chemicals that go into the food we eat. Yes, these are not an exact replica of potato chips, but at least I know they are healthy!

  • Kristy 3 years ago

    Those look like the best potato chips I’ve ever seen! Yum! The addition of rosemary and parmesan is right up my alley. Now I’m dying for some and some homemade hummus to dip them in!

  • Patrece Robins 3 years ago

    Ohhh!!! These look awesome! I love that it is a simple recipe and that you can make a bunch of them at one time. This would be a great dish for a party.

  • Those look so delicious! I haven’t made baked potato chips in so long, this is making me crave it! I really love how you added rosemary to it, what a treat. I’ll have to try this!

  • Kristen Dann 3 years ago

    I love snacking. These look like a delicious, and easy snack to make at home.

  • These look really delicious! Everyone tells me I need to do this with zucchini since we are zucchini lovers over here. But i’m sure my husband would LOVE these!

  • Your recipe sounds absolutely scrumptious. I can’t wait to try this, your photos are making me hungry.

  • Jenny 3 years ago

    Yum, these sound great. I’ll have to try these, in the oven of course!

  • Those potatoes chips look so crunchy and delicious, can’t wait to try your recipe 🙂

  • These rosemary Parmesan potato chips look delicious. We just started growing veggies, I look forward to them growing enough that we can pick them and cook with them. You can’t go wrong with Parmesan anything.

    I bet my kids would love these, I’ve never tried to make chips.

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