Rosemary Chips Recipes

Steps:

• Fill a large pot with about 1 1/2 inches of equal parts olive oil and vegetable oil. Line a baking sheet with paper towels.
• Slice the potatoes on the thinnest setting of a mandoline (they should be almost see-through). Lay the slices on a clean kitchen towel in a single layer and pat dry with paper towels. One at a time, transfer the slices to the cold oil (starting with cold oil keeps the potatoes from sticking to one another). If the potatoes are not completely submerged, add more oil to cover. Add the garlic and rosemary to the pot.
• Turn the heat to medium high and cook, undisturbed, 5 minutes. Stir the potatoes once to make sure they are not sticking to the bottom, then let fry, undisturbed, until golden, 18 to 20 minutes. Remove the chips with a strainer and drain on paper towels. Season with salt.

Steps:

• Place a baking tray in the oven and preheat it to 230 degrees C (450 degrees F).
• Parboil the potato chips, skin on, for about 10 minutes in boiling salted water.
• Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden.
• Remove the leaves from the rosemary and put in the mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if it is too wet. Push through a sieve, and sprinkle on the chips to serve.

Steps:

• Using a mandoline or sharp knife, thinly slice the potatoes. Put the potatoes in a large bowl of ice water and refrigerate for 1 hour. Meanwhile, in a deep heavy-bottomed pot, add the rosemary and enough oil to come 1/3 of the way up the sides. Heat the oil to 360 degrees F. Remove and the rosemary from the oil when it turns golden and crispy. Reserve.
• Strain the potatoes and thoroughly pat dry by laying them out on a flat surface. Add potatoes to oil, in batches, making sure to keep the temperature above 350 degrees F. Fry until golden, about 3 minutes. While potatoes are frying, remove the rosemary leaves from stem and chop. Transfer the chips to a paper towel-lined bowl and sprinkle immediately with the rosemary and salt, to taste. Yield: 4 servings Prep Time: 15 minutes

Steps:

• Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes - the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
• Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer - use two trays rather than overcrowd one.
• Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.