Rosemary Parmesan Potato Chips

We have received a few potatoes in our CSA basket the past couple of weeks. I love potatoes, such delicious root veggies, and so versatile.

Today, upon returning from yoga class, my husband had fried up this batch of Rosemary Parmesan Potato Chips. I mean what is better than returning from a zen like state to find fried root veggies? Definitely, a having cake and eating it too moment.

The delicate salty parmesan mixes with the fragrant piney rosemary with undertones of garlic; the chip becomes the perfect crucnchy base for this explosion of flavor.

I leave you with a Mary Oliver quote from yoga class tonight:

“Listen–are you breathing just a little, and calling it a life?”
Enjoy everyone!

Rosemary Parmesan Potato Chips

Rosemary Parmesan Potato Chips

Ingredients

• 2 teaspoons rosemary, finely minced
• 1 1/2 teaspoon garlic powder
• 1/4 cup parmesan, shredded
• 1-2 teaspoons salt, depending on palate
• 1 large potato
• 4 cups ice water
• Oil for deep-fat frying

Directions

• Using a very sharp knife or mandolin, cut potato into very thin slices. Place in a large bowl; add cold water. Soak for 30 minutes.
• Drain potato; place on paper towels and pat dry. In a deep pot, heat 1-1/2 in. of oil to 375°. Fry potato slices in batches for 1-2 minutes or until golden brown, turning once. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with salt, garlic, parmesan and rosemary. Store in an airtight container.

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