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Thyme-Rosemary Red Potato Crisps
Homemade chips get a kick from flavor-packed thyme and rosemary. A mandoline or handheld slicer makes quick work of prepping the potatoes, but a sharp knife and some patience will also do the trick.
Erica Policow
Ingredients
| 1 pound Red Bliss potatoes, scrubbed clean | 1 teaspoon minced thyme | |
| Olive oil | 1/2 teaspoon fine-grain sea salt | |
| 1 teaspoon finely minced rosemary | 1/4 teaspoon freshly ground black pepper |
directions
Prep:
15 min
Total:
30 min (Quick)
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1
Preheat oven to 400 degrees F. Slice the potatoes 1/8-inch thick. Lightly coat two baking sheets with olive oil and arrange the potato slices in a single layer. Brush the potatoes with a thin layer of olive oil. Bake for 12 to 15 minutes, or until the potatoes are golden brown.
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2
Meanwhile, combine the rosemary, thyme, salt and pepper in a small bowl. As soon as the potatoes come out of the oven, sprinkle the seasoning mix over the top. Transfer chips to a bowl and start snacking.
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