Roasted Thick Potato Chips

Roasted Thick Potato Chips by Rachel Ray

2 large Idaho potatoes
1/3 cup extra virgin olive oil, for brushing
2 sprigs rosemary, finely chopped
2 Tablespoons grill seasoning

Directions: Preheat oven to 500 degrees. Thinly slice the potatoes lengthwise 1/8 inch thick. Arrange potatoes in a single layer on a non-stick baking sheet. Brush the potatoes with the olive oil, rosemary and grill seasoning (turn and do both sides). Bake potatoes, turn once, for about 25 minutes.

Modifications: I didn't have any fresh or dry rosemary so I used parsley instead.

Here's what I started with:



Here's how I did it:

#1 I saw Rachel cut a little sliver off of one side of the potato so that it kind of stood up on its own. This made it easier to cut lengthwise.







#2 I laid them all out on the baking sheet so that they didn't overlap.



#3 I brushed olive oil on the potatoes and then sprinkled them with coarse salt, parsley and grill seasoning.









#4 I preheated the oven to 500 degrees and then popped them in the oven for about 12 minutes and then I turned them over and let them cook for another 12-14 minutes.





The Finished Potatoes





The Finished Product:



Review:

First, let me say that the pictures do not do the potatoes justice. They were really good. They had a really good flavor and they were really crispy. You could substitute any seasoning or spices that you wanted to for these potatoes.