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.