Time: 35 min.
Complexity: easily
Quantity: 5 tbsp.

Homemade potato chips are just as delicious and crispy as store-bought. But you can be sure your snack is fried in high-quality oil and free of harmful additives. To give your chips the subtle flavor and aroma of olive oil, garlic, and rosemary, combine olive oil with any suitable frying oil in a saucepan, add a sprig of rosemary and garlic, and fry thinly sliced ​​potato rounds. Be sure to place the finished chips on paper towels to absorb any excess oil.

Ingredients:

• Olive oil, for frying (about 4 cups)
• Vegetable oil, for frying (about 4 cups)
• 3 large potatoes (about 700 g)
• 2 cloves of garlic
• 1 sprig of rosemary

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, garlic, rosemary

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Preparation:

Step 1
• In a large saucepan, pour about 4 cm of equal parts olive and vegetable oil. Line a baking sheet with paper towels.
Step 2
• Using the finest blade of a mandoline, slice the potatoes until they are almost translucent. Place the slices in a single layer on a clean kitchen towel and pat dry with paper towels. Transfer the potato slices one by one into the cold oil (dropping the potatoes into cold oil will prevent the slices from sticking to each other). If the potatoes aren't completely submerged, add more oil to coat them completely. Add the garlic and rosemary to the pan.
Step 3
• Turn the stove to medium-high heat and fry the chips, undisturbed, for 5 minutes. Stir the potatoes once to ensure they don't stick to the bottom, then fry, undisturbed, until golden brown, 18-20 minutes. Remove the chips from the oil using a sieve and place them on paper towels to drain excess oil. Sprinkle with salt.

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