Rosemary and Sea Salt Baked Potato Chips

Rosemary and Sea Salt Baked Potato Chips


4 waxy potatoes, peeled and sliced diagonally approx. 1 cm thick
4 tbsp. fresh rosemary, finely chopped
2 tbsp. Murray River sea salt
4 tbsp. Olive Oil or Rice bran oil

Pre-heat the oven to 180C.
Pat the potatoes dry between paper towels.
In a bowl mix all of the ingredients; making sure the potato is very well covered.
Place on a baking tray and cook in the oven for 15-20 minutes or till gold brown.
Serve with yoghurt and chives.

Comments (1) +

  • Tried this recipe, preheated oven to 190c still waiting for these to brown after 40 minutes. Don't rely on temperature or time stated. Also demonstration did not not peel potatoes as noted above. Jackie Denyer
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