Rosemary-Olive Oil Potato Chips

Rosemary-Olive Oil Potato Chips
Rosemary-Olive Oil Potato Chips is a gluten free, whole 30, and vegan side dish. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 35g of fat, and a total of 384 calories. This recipe serves 5. Head to the store and pick up garlic, vegetable oil, yukon gold potatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

1
Fill a large pot with about 1 1/2 inches of equal parts olive oil and vegetable oil. Line a baking sheet with paper towels.
Ingredients you will need
Vegetable OilVegetable Oil
Olive OilOlive Oil
Equipment you will use
Baking SheetBaking Sheet
Paper TowelsPaper Towels
PotPot
2
Slice the potatoes on the thinnest setting of a mandoline (they should be almost see-through).
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PotatoPotato
Equipment you will use
MandolineMandoline
3
Lay the slices on a clean kitchen towel in a single layer and pat dry with paper towels. One at a time, transfer the slices to the cold oil (starting with cold oil keeps the potatoes from sticking to one another). If the potatoes are not completely submerged, add more oil to cover.
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PotatoPotato
Cooking OilCooking Oil
Equipment you will use
Kitchen TowelsKitchen Towels
Paper TowelsPaper Towels
4
Add the garlic and rosemary to the pot.
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RosemaryRosemary
GarlicGarlic
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PotPot
5
Turn the heat to medium high and cook, undisturbed, 5 minutes. Stir the potatoes once to make sure they are not sticking to the bottom, then let fry, undisturbed, until golden, 18 to 20 minutes.
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PotatoPotato
6
Remove the chips with a strainer and drain on paper towels. Season with salt.
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French FriesFrench Fries
SaltSalt
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Paper TowelsPaper Towels
SieveSieve
7
Photograph by David Malosh
DifficultyMedium
Ready In35 m.
Servings5
Health Score7
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