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 …

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Baked Rosemary Parmesan Potato Chips
5
5
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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.

IMG_2850

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

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