Parmesan Rosemary Potato Chips
Who doesn’t love a great potato chip?!! These Parmesan Rosemary Potato Chips hot out of the oil are one of life’s great pleasures. This post originally appeared on Real Housemoms.
Ken does most of the deep frying here and it is a treat for us all. Potato chips are simple and if you have never had homemade you need to give these a try. The Parmesan and rosemary are the perfect adornments for this delicious crispy chip.
Very few ingredients go into making chips and a big potato goes a long way. The only must have in my opinion is a mandolin to get those lovely thin potatoes so they fry up crispy and crunchy!!
Do you like rosemary with roasted potatoes? I sure do, well this is just like that then. Plus the cheesy sharp goodness of the Parmesan adds in even more flavor!! These chips would amaze your company for game day to anytime over the holidays. Fry a few of these up and watch the crowds come in awe!!
While you are slicing these potatoes keep them in cold water, it will stop them from browning. Pat them dry before frying and you are ready to go. Once out of the hot oil, always season and dress potato chips while they are hot as then the flavorings will adhere to the chip.
Potato chips without the cheese are a great vegan snack, with the cheese they are vegetarian and either way they are gluten free. So many of us can then indulge in this delightful treat once in a while. Your friends and family will love you to whip up a quick batch for the holidays!!
Parmesan Rosemary Potato Chips
Deliciously crispy Parmesan Rosemary Potato Chips are a scrumptious appetizer that everyone will love for game day or any day!!
- 1 large or 2 medium russet potatoes
- 1 1/2 Tbsp. finely chopped rosemary
- 1/2 cup finely grated and chopped parmesan
- Salt to taste
- Canola oil for frying
- Slice the potatoes very thinly using a mandolin. Place the potato slices in a large bowl of water to keep from browning.
- Heat about 3" of oil in a large pot, fryer or wok (we love using our wok) to 350F. Pat potatoes dry in batches (8 to10 at a time) and fry until golden brown. Drain well with a slotted spoon. Do not pat dry the potatoes as the toppings won't adhere. Place potatoes in a bowl with a pinch of rosemary, cheese and salt to taste and gently toss. Place on a cookie sheet to dry. Repeat until all potato slices are cooked.
Comments & Reviews
Stacie @ Divine Lifestyle says
Those sound SO good! I must try this recipe. I’ve never made homemade chips before.
I am totally craving these now! They look heavenly! This might be a great appetizer for Thanksgiving tomorrow.
Kim @ What's That Smell? says
Those look and sound amazing. I’m now inspired to try making my own potato chips!
Reesa Lewandowski says
I’ve never made my own chips! These look so delicious!
Claudia Krusch says
That sounds amazing. I’ve never thought of rosemary on chips! I’m now inspired to try making them!!! Yummy!
Little Miss Kate says
oh, now those look amazing! I bet they are a tasty snack idea for when you are watching a movie.
Amy Desrosiers says
I love the fragrant taste of rosemary. I bet these chips would be amazing and so unique.
Lisa Bristol says
These Parmesan Rosemary Potato Chips look so delicious and easy to make. I would love to give this recipe a try this weekend.
Ann Bacciaglia says
My family is going to love these Parmesan Rosemary Potato Chips. I am excited to make some this week for dessert.
Oriana Romero says
I have been making a lot of apple chips lately. I will have to give these Parmesan Rosemary Potato Chips a try. They look so delicious and easy to make.
These look amazing! I’ve never made my own chips before, but I’m starting with these!
I’ve always wanted to make my own chips. These look delicious and full of flavor!
Toni | BoulderLocavore.com says
This looks delicious! I love potato chips and this one looks perfect to me!
OH my, these sound amazing! I might have to try making these this weekend if I have some free time.
As a vegetarian I am always looking for these types of recipes! This one looks so gourmet and DELISH! Thanks for sharing!
Vera Sweeney says
These sound so good!!! I have never made potatoes chips like this before, I am going to have to try these out.
I always say chips are my absolute favorite snacks yet. These look so delicious, I’ll have to try this recipe!
Kayle (The Cooking Actress) says
these chips are GORGEEEEOUS, pinning!!
Yum! These are so delightful, I bet they’re a hit with everyone!!
Alma @ Writer India says
My family members is going to love these Parmesan Rosemary Potato Chips. I will certainly have to offer these Parmesan Rosemary Potato Chips a shot. They look so tasty and also easy making.
As health conscious and health advocate for people , please read the dangers of using canola or vegetable oil for any cooking. Not a heart health oil, plus can’t ain carcinogens . Choose coconut, Avacado or olive oil to cook these potatoes in. Your body will be thankful
Tara Noland says
It depends on where you read. Here is an article extolling the virtues of canola oil. http://food.ndtv.com/food-drinks/now-you-can-deep-fry-yet-stay-healthy-switch-to-canola-oil-today-770320
Couldn’t slice the potatoes very thin using my stringed musical instrument from the lute family