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OVEN-BAKED ROSEMARY POTATO CHIPS




Source of Recipe


"Sara Moulton Cooks at Home"


List of Ingredients




Yield: 4 servings

Extra-virgin olive oil for brushing

1 medium russet potato, peeled

Kosher salt to taste

1 teaspoon crumbled dried rosemary

Recipe



1. Heat oven to 375 degrees. Brush 2 large baking sheets or jellyroll pans with oil.

2. Use a mandoline or handheld slicing machine to cut potatoes lengthwise into 1/8-inch-thick slices. Arrange slices in flat layer on baking sheets. Brush slices lightly with oil and bake until golden throughout, 15 to 20 minutes, checking often as they brown at different rates.

3. Transfer to paper towels and sprinkle with salt and rosemary while still hot.

Cook's notes: This recipe calls for slicing potatoes with a mandoline, a device sold at cookware shops. They range in price from $30 to more than $200.