Baked rosemary, olive oil & sea salt potato chips

I have one singular weakness in the food world that can bring me crumbling to my knees, gasping for desperation as I reach out in an attempt to taste its bountiful glory. This holy food object is the almighty potato and all of its heavenly concoctions. Put a basket of fries in front of me and I am DOOMED. It doesn’t matter that I shouldn’t eat them, I will. Because it’s potato, damn it, and I love potatoes. I even wrote a poem on May 8th, 2003:

Ode to the Potato
I love potatoes
Yes I do
I love potatoes
So should you
Mashed
Boiled
Fried
Au Gratin
Topped with cheese
You just gotta have ‘em
Filled with starch
I don’t mind
Fills me up
At any time
Good with chicken
Pork
Veggies
Let’s not forget gravy
As fries
Hash
and latkas
I love potatoes
Yes I do
Please, may I have some more?
Won’t you like some potatoes too?

It’s any wonder I’m not published. Anyway, moving on. One of the simplest joys from the potato is potato chips – which of course you can just buy down at your local 7-11 or food store, but honestly, nothing tastes better than your own and while potatoes aren’t the healthiest of foods, making your own potato chips is still a hell of a lot better than whatever crap commercial companies stick in their product.

Recipe & pictures after the jump

You’ll need:
- Potatoes (Use any kind you like, I used 3 russets)
- Extra virigin olive oil
- Sea salt
- Fresh rosemary (or dried, but fresh is recommended. I used 3 sprigs)
- 2 baking sheets lined with foil

PREP: Preheat oven to 375/400 (if your oven runs cold) degrees.
Wash, scrub and remove any spoiled bits from the potatoes but do not remove the skin entirely. Seriously Nutrients and all of that delicious goodness.

My sweet potato. Except it’s not. A sweet potato, I mean.

First: Slice your potatoes into thin rounds, as thin as you possibly can.

Second: Stick your potato rounds in a pot of boiling water and par-boil, about 10 minutes. I left mine in for fifteen just for insurance. Check on them frequently after 10 minutes, jab at ‘em with a fork and remove from heat when they’re tender but not falling apart. Drain, set potatoes aside (in colander or whatever)

The hell–? I don’t remember adding pepper. Okay, whatever.

Third: Drizzle olive oil onto the foil lined baking sheets and spread it around so that every inch is covered in olive oil. Sprinkle some sea salt around, then add fresh rosemary leaves (or sprinkle dried rosemary)

Bottom layer of the baking sheet

Fourth: Add potatoes onto baking sheets in single layer, brush with olive oil, sprinkle a little more sea salt (if you desire) and add the rest of the rosemary leaves (or dried) on top.