Homemade Rosemary Garlic Chips

Confession: This was the first time I’ve ever used my mandolin. 11 months later after purchase.

Chips-4

As it sat, gathering dust on our kitchen counter, it began to haunt me. It’s like one of those weird things where I started feeling guilty for not having taken it out of the box, and the longer it sat there, the guiltier I felt, which made me not even less inclined to use it. It was like this odd reverse psychology thing. Finally, a few days ago, on a Sunday making soup, I decided to make chips. I’d like to say it was out of the blue, but really, it was because of Pinterest (of course).

Chips-2

I saw these epic looking chips and knew I had to try them for myself. But being the garlic lover I am, I had to step up the garlic and lower the rosemary cause I was really crave extra garlicky, crispy chips.

Rosemary Garlic Chips (adapted from For the Love of the South)

  • Vegetable oil for frying (the amount really depends on your pot. It should be enough that it completely submerges your chips or more. Or fill up to 2/3rds of the pot)
  • 1 medium russet potato (trust me, one potato can make A LOT of chips)
  • 2 heads garlic, cloves smashed
  • 4 sprigs rosemary
  • sea salt, garlic salt to taste

*Because I didn’t have the right thermometer for measuring the oil, this was all “freehand”, and it worked out well.

Using a mandolin, slice the potatoes. Technically you can hand slice it, but that’ll take a lot longer. If you are frying chips in small batches, I would recommend soaking the chips in water so that it doesn’t turn pink. However, before frying, make sure to dry them off thoroughly, or it won’t be crispy.

Chips-1

First, heat the oil, rosemary, and garlic cloves on medium heat. It will start to bubble a little, like a light simmer. Ideally, it should be at 350 degrees F. For me, I just crossed my fingers and hoped for the best. Drop in the chips and fry until it’s browned to your taste. Remove and set on a paper towel to soak up extra oil. Toss all the chips in a large bowl with flaky sea salt.

Chips-3

Chips-5

Enjoy! I would recommend eating these day of, they don’t stay very crispy for a long time.

Leave a Reply

Your email address will not be published.