Rosemary & Olive Oil Potato Crisps


If you’re wondering why I think you should make your own potato crisps… the answer is – because you can!!

Like anything, absolutely anything you make yourself, you control not only what goes in, but… and just as crucial… the outcome of taste. There’s also the benefit of no added-nastiness-of-things-you-can’t-pronounce-and-are-really-not-good-for-you.

Got it!

If you follow this blog, you’ll know about my wee infatuation (!?) with all things Italian. It won’t surprise you then, to hear that even among the infinite variety of potato crisps we can get right here in Toronto, the best ones I’ve ever found were, yes… in Italy. In a little market in Florence, to be exact.

I ended up in the snack aisle while I was, natch, checking out everything – which I do in every market when am in bella Italia. (Or visiting anywhere, for that matter!) It’s a must. It’s my moral imperative as a culinary professional… and also happens to be MY kind of shopping!!

So, back to the crisps. When checking out the snack aisle, I came across the rosemary & olive oil version. Are you KIDDING ME???!!! A lover of both ingredients, I snagged a packet and headed for the white wine. After all I did need something to accompany not only the crisps, but the roast chicken, salami & cheese picked up for an alfresco dinner for that warm autumn night~

Rosemary & Olive Oil Potato Crisps

You really should use a mandoline for these, ensuring uniform thickness for the very thin slices of potato needed. If, however, they are somewhat uneven, you may have to remove some from the pan early, too avoid excessive browning, or worse – burning. You’re gonna love how fresh these taste. 1 large potato will make 3 – 4 nice ‘sides’ to serve with a sandwich or burger. Better yet, surprise some peeps and pass these with a cool summer drink. They’ll think you’re a genius~

Ingredients:
Potato, 1 large baker, washed but not peeled
1 rosemary sprig, stripped & finely minced
*2 – 3 tsp extra virgin olive oil, approx.
Kosher salt, approx 1/2 tsp
Freshly ground black pepper, approx 1/4 tsp
*Measurement approximate, depends on potato but if you use too much they will be greasy

Preparation:
Preheat your oven to 400º and line a rimmed baking sheet with parchment paper or silpat.

Combine the rosemary, 2 tsp of the oil, salt & pepper in the bowl you’ll ‘dress’ the potatoes in.

With a mandoline on the thinnest setting slice the potatoes as evenly as possible. Add to the mixing bowl and with your hands, dress the potatoes in the seasoned oil mixture. If they seem a little dry, add the remaining tsp of oil.

Place the potato slices on the prepared baking sheet, as close together as possible without touching. You should be able to fit them on one pan but if they overlap they will not bake/crisp properly

Place in oven and bake for approx 10 – 15 minutes. Remove pan and carefully turn all the crisps over for another 10 – 15 minutes cooking. The total cooking time depends on the thickness of your pan, heat of your oven, etc. Do watch carefully. Some browning is inevitable but you don’t want them to burn.

Let cool on the baking sheet; they will become crisper as they cool down. Taste while they’re still warm, you may like to add additional salt & pepper to your taste.