- 2 large russet potatoes
- 1 tablespoon canola oil
- ¼ teaspoon salt
- 1 teaspoon olive oil
- 1 teaspoon minced fresh rosemary
- Using a mandolin or very sharp knife, slice potatoes paper thin. Place potatoes in a bowl and cover with cold water. Soak for at least 1 hour. Drain and dry potatoes very well with a paper towel to ensure all moisture is gone. If potatoes are wet, they won’t get crisp in the oven.
- Preheat oven to 400°F. Toss potatoes with canola oil and salt. Line two baking sheets with cooling racks and place potatoes in a single layer on top. Elevating chips from the baking sheet allows them to get crisp on both sides.
- Place in the oven and bake 15 to 20 minutes or until golden brown and crisp. Some potatoes will cook faster than others, so watch and remove those that brown first. Remove cooked chips from the oven and place in a bowl. Toss with olive oil and rosemary. Season to taste with additional salt, if desired. Serves 6.
Serving size: ½ cup
Calories: 120; Total fat: 3g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 107mg; Carbohydrate: 21g; Fiber: 2g; Sugars: 1g; Protein: 2g; Potassium: 534mg; Phosphorus: 70mg