Oven-Baked Rosemary Potato Chips

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Makes: 4  servings Prep 10 mins Cook 375°F 20 mins


  • 2 teaspoons  extra-virgin olive oil
  • 1 medium russet potato, peeled and cut into 1/8-inch-thick slices
  • 1 teaspoon  crumbled dried rosemary
  • 1/4 teaspoon  kosher salt


1. Heat oven to 375 degree F. Brush 2 large cookie sheets with 1 teaspoon oil. Arrange potato slices in one flat layer on prepared sheets. Brush potatoes with remaining oil and bake until golden, checking often since they brown at different rates, about 15 to 20 minutes. Transfer to paper towels and sprinkle with rosemary and salt while hot. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)30,
  • Fat, total(g)3,
  • sat. fat(g)1,
  • carb.(g)2,
  • fiber(g)1,
  • pro.(g)1,
  • sodium(mg)123,
  • Percent Daily Values are based on a 2,000 calorie diet
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