For 2: Rosemary Parmesan Potato Chips

I have mentioned using my new mandolin (that I LOVE) in a couple of posts: lasagna and grouper in parchment, and I used it again the other night for Potato Chips!  I made these to go with our chicken and green beans and using the mandolin was so fun and efficient! (I know I am kindof a nerd for getting excited about efficiency)  If you don’t have a mandolin I totally encourage you to get one.  I understand they can be expensive, but if you check out the home/kitchen sections in Marshalls and TJ Maxx you can usually find one that is really affordable!  The benefit of quickly slicing things, thinly and consistently is totally worth the cost.  If you don’t have a mandolin you can still make these chips, the slicing with a knife will just take you a little longer.

Sincerely Loving Food,
Lainey

Parmesan Rosemary Potato Chips
2-3 medium Potatoes
2 tbl chopped fresh Rosemary
2 tbl Olive oil
3 tbl Grated Parmesan Cheese
1 tbl Salt
1 tbl Black Pepper
Non-stick cooking spray

Preheat oven to 350 degrees. Thinly slice potatoes and put them in a medium sized bowl. Add olive oil, rosemary, salt and pepper and mix around ensuring all potatoes are seasoned. Prepare a cookie sheet by covering it with aluminum foil and GENEROUSLY spraying with non-stick spray. Arrange the potatoes on the cooking sheet in a single layer (as much as possible) and bake for about 25 minutes, or until they are as crispy as you like. While they are cooking rinse out your bowl, to cut down on dishes, and once they are finished dumb the chips off the sheet into the bowl and sprinkle with the cheese. Since the chips are still hot the parmesan will sort of melt onto the chips and cover them with its salty cheesy goodness. ENJOY!

Pre-baking:

 
 
 
 
 
 
 
 
 
 
 
 
 
 
On the plate: