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
Rosemary Parmesan Potato Chips


  • 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


  • 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.

13 thoughts on “Rosemary Parmesan Potato Chips

  1. I always bake my chips because I’m scared of deep frying (not of eating fried things, just having a pot of boiling oil in my kitchen!)–but this flavor combination sounds amazing and I can’t wait to try it.

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