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Roasted Thick Potato Chips

Roasted Thick Potato Chips


  • 2 large Idaho potatoes, scrubbed

  • 1/3 cup extra virgin olive oil (EVOO), for brushing potatoes

  • 2 sprigs rosemary, leaves finely chopped

  • 2 tablespoons grill seasoning


Heat the oven to 500°F. Thinly slice the potatoes lengthwise 1/8-inch thick. Arrange potatoes in a single layer on nonstick baking sheet. Brush the potatoes with EVOO, rosemary and grill seasoning. Bake potatoes turning once 25 minutes until crisp.