Homemade Rosemary Garlic Chips

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


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).


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.


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.



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

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