Best Rosemary Chips Recipes

OVEN-BAKED FAT CHIPS WITH ROSEMARY SALT

Steps:

• Place a baking tray in the oven and preheat it to 230 degrees C (450 degrees F).
• Parboil the potato chips, skin on, for about 10 minutes in boiling salted water.
• Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden.
• Remove the leaves from the rosemary and put in the mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if it is too wet. Push through a sieve, and sprinkle on the chips to serve.

ROSEMARY & PARMESAN POLENTA CHIPS

Steps:

• Grease a 6cm deep, 19cm square cake tin. Line base and sides with baking paper, extending paper 2 cm from edge of pan on all sides. Place stock, rosemary and garlic in a medium saucepan over high heat. Bring to boil. Reduce heat to low.
• Add polenta in a slow steady stream, stirring constantly. Cook, stirring for 5 minutes or until thickened. Stir in parmesan. Spread polenta into prepared pan. Cover. Refrigerate for 3 hours or until set.
• Preheat oven to 220 degrees Celsius Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on a greased wire rack over a baking paper lined baking tray. Spray with oil. Bake 15 minutes or until golden and crisp.
• Note: Chips can be frozen, unbaked, for up to one month.
• Cooking time excludes the refrigeration time.

DELICIOUS OVEN BAKED ROSEMARY & GARLIC FRIES / CHIPS

Steps:

• Slice the potatoes into fries (chips for those in the UK!) LEAVE THE SKINS ON! Then, rinse under cold water and leave to drain on one side.
• Pull leaves off of thyme and rosemary and discard stalks.
• Slice and chop garlic cloves.
• Slice up thyme and rosemary a little to release the flavours.
• Add a couple of tablespoons of oil to a roasting dish and place in the over for 5 minutes to heat.
• Once heated, pop the fries into the rosting pan and drizzle a bit more oil over, and sprinkle the herbs and garlic over before shaking to coat nice and evenly.
• Pop back in the over, at the top of the oven for about 25-30 mins, checking every 10 minutes and shaking to coat.
• Drain them on kitchen towel before serving.

SWEET POTATO AND BEET CHIPS WITH GARLIC ROSEMARY SALT

Steps:

• Special Equipment: V-slicer or mandoline, deep-fry thermometer
• Wash the vegetables and dry very well. Set aside.
• In a small bowl combine the garlic, rosemary and salt. Set aside.
• Warm the oil in a large pot over high heat to 350 degrees F.
• Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick.
• When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes.
• Transfer to a serving plate.
• Next, fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate.

BEET CHIPS WITH ROSEMARY

Steps:

• Preheat oven to 300 degrees.
• Line 2 large baking sheets with parchment paper.
• Slice beets on thinnest setting using a mandolin. This gives you paper thin wafers that are relatively consistent in thickness. TIP: Use a glass or non-porous cutting board/mat. Beets stain surfaces! You can use red or yellow beets, or a mixture.
• Place sliced beets in a glass bowl and toss with EVOO and salt. Allow to sit for 20 minutes. This process (salt) draws excess moisture from the beets. Once 20 min have passed toss beets in their liquid and drain.
• Place slices in a single layer on parchment lined baking sheets. Sprinkle with a bit of sugar, this brings sweetness back out. Sprinkle with rosemary powder.
• Bake 30-50 minutes. Until crisp. Remove from oven and allow to cool.
• Place in air tight container with a silica packet. If you do not have some silica packets laying around (they come in jerky packages, etc.) make a small rice sock. This process keeps the chips crisp while in container rather than the chips absorbing the moisture from the air the rice/ silica do.

HOMEMADE ROSEMARY POTATO CHIPS WITH CHARRED ONION DIP

Steps:

• For the dip: Cut the onion into slices, keeping the layers together in full rounds. Lightly oil a hot grill or cast-iron skillet and place the onions cut-side down on the heated surface. Cook on one side until completely blackened and charred. Turn and char the other side, about 5 minutes total.
• When all the onion is cooked, cool it completely, and then roughly chop. Combine the onion, sour cream, mustard, hot sauce, Worcestershire and lemon juice in a food processor. Puree until thoroughly mixed but not smooth. (To make the dip without a food processor, finely chop the onions, and then blend with the remaining ingredients.) Stir in the chives and adjust the seasoning.
• For the potato chips: Slice the potatoes thin (less than 1/8 inch) on a mandoline. Place the sliced potatoes in a bowl and rinse under cool running water until the water in the bowl is clear. Drain and dry very well with paper towels or spin in a salad spinner.
• Heat a large pot of vegetable oil to 350 degrees F. Add the potatoes in batches and fry until crisped, about 3 minutes per batch. When they are brown, remove the potatoes from the oil and drain on paper towels. Season immediately with salt. When all the chips are cooked, toss in a bowl with the rosemary and freshly ground pepper.

ROSEMARY CHIPS

Steps:

• Toss 1 1/2 pounds thinly sliced russet potatoes with 2 teaspoons chopped rosemary, 1 grated garlic clove, 3 tablespoons olive oil, 3/4 teaspoon salt and a pinch of cayenne. Spread on a baking sheet; roast in a 500 degrees F oven until golden, about 20 minutes. Flip the potatoes and cook until golden and crisp, 8 more minutes. Season with salt.

ROSEMARY-OLIVE OIL POTATO CHIPS

Steps:

• 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.
• Slice the potatoes on the thinnest setting of a mandoline (they should be almost see-through). 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. Add the garlic and rosemary to the pot.
• 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. Remove the chips with a strainer and drain on paper towels. Season with salt.

OVEN BAKED ROSEMARY POTATO CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Brush 2 large baking sheets lightly with oil. Use a mandoline or hand held slicing machine to cut the potatoes lengthwise into 1/8-inch thick slices. Arrange the slices in 1 flat layer on the baking sheets. Brush the slices lightly with oil and bake until golden throughout, 15 to 20 minutes, checking often since they brown at different rates. Transfer to paper towels and sprinkle with salt and the rosemary while hot.

ROSEMARY CHIPS

Steps:

• Using a mandoline or sharp knife, thinly slice the potatoes. Put the potatoes in a large bowl of ice water and refrigerate for 1 hour. Meanwhile, in a deep heavy-bottomed pot, add the rosemary and enough oil to come 1/3 of the way up the sides. Heat the oil to 360 degrees F. Remove and the rosemary from the oil when it turns golden and crispy. Reserve.
• Strain the potatoes and thoroughly pat dry by laying them out on a flat surface. Add potatoes to oil, in batches, making sure to keep the temperature above 350 degrees F. Fry until golden, about 3 minutes. While potatoes are frying, remove the rosemary leaves from stem and chop. Transfer the chips to a paper towel-lined bowl and sprinkle immediately with the rosemary and salt, to taste. Yield: 4 servings Prep Time: 15 minutes

OVEN-BAKED ROSEMARY POTATO CHIPS

Steps:

• see above

ROSEMARY-OLIVE OIL POTATO CHIPS RECIPE - (4.4/5)

Steps:

• 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. Slice the potatoes on the thinnest setting of a mandoline (they should be almost see-through). 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. Add the garlic and rosemary to the pot. 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. Remove the chips with a strainer and drain on paper towels. Season with salt.

ROSEMARY-GARLIC PITA CHIPS

Steps:

• Heat oven to 350ºF.
• Brush 3 Tbsp. oil evenly onto pita breads; sprinkle with 1/4 cup cheese.
• Cut each pita into 8 wedges; place in single layer on rimmed baking sheet.
• Bake 15 to 20 min. or until golden brown. Meanwhile, combine remaining cheese and oil.
• Serve pita wedges with cheese mixture.

OVEN BAKED FAT CHIPS WITH ROSEMARY SALT

Steps:

• Place a baking tray in the oven and preheat it to 230 degrees C (450 degrees F). Parboil the potato chips, skin on, for about 10 minutes in boiling salted water. Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden. Remove the leaves from the rosemary and put in the mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if it is too wet. Push through a sieve, and sprinkle on the chips to serve.

ROSEMARY OLIVE OIL POTATO CHIPS

Steps:

• 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. Slice the potatoes on the thinnest setting of a mandoline (they should be almost see-through). 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. Add the garlic and rosemary to the pot. 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. Remove the chips with a strainer and drain on paper towels. Season with salt.

OLIVE AND ROSEMARY POTATO CHIPS

Steps:

• 1. In a large bowl, toss the potatoes, olives,oil, garlic, rosemary, lemon zest,salt ant pepper together. Cover and let marinate 30 minutes to 12 hours, stirring occasionally. 2. Place an oven rack in the center position and pre-heat the oven to 400F. 3. Place the potato mixture on a baking sheet and distribute in a single layer. Bake about 30 minutes turning once or twice, until crisp. Serve hot.

FRIED SUNCHOKE CHIPS WITH ROSEMARY SALT

Steps:

• Fill large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), immediately dropping into bowl of water to prevent browning. Rinse and drain 3 times. Pat very dry with paper towels.
• Pour enough oil into large deep skillet to reach depth of 1/2 inch. Submerge bulb of deep-fry thermometer into oil; lean top of thermometer against skillet rim. Heat oil to 375°F. Mix 1 tablespoon salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together.
• Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt. DO AHEAD: Chips can be made 2 hours ahead. Let stand at room temperature.
• Mound chips in bowl and serve.
• Tubers of a variety of sunflower; sold in the produce section of some supermarkets and at farmers' markets.