Parmesan Rosemary Potato Chips

• Vegetarian
• Gluten free

• Produce

  • 1 Large or 2 medium russet potatoes
  • 1 1/2 tbsp Rosemary

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Canola oil

• Dairy

  • 1/2 cup Parmesan

Found on realhousemoms.com

Description

Ingredients

• 1 large or 2 medium russet potatoes
• 1 1/2 Tbsp. finely chopped rosemary
• 1/2 cup finely grated and chopped parmesan
• Salt to taste
• Canola oil for frying

Directions

• Slice the potatoes very thinly using a mandolin. Place the potato slices in a large bowl of water to keep from browning.
• Heat about 3 of oil in a large pot, fryer or wok (we love using our wok) to 350F. Pat potatoes dry in batches (8 to10 at a time) and fry until golden brown. Drain well with a slotted spoon. Do not pat dry the potatoes as the toppings wont adhere. Place potatoes in a bowl with a pinch of rosemary, cheese and salt to taste and gently toss. Place on a cookie sheet to dry. Repeat until all potato slices are cooked.