A Squared: Baked Rosemary, Thyme & Parmesan Potato Chips

Monday, September 22, 2014

Baked Rosemary, Thyme & Parmesan Potato Chips

I recently posted two new recipe photos on Instagram that got some overwhelming positive response from all of you. Because you were all so excited to get the recipes for these dishes, I took a little social media poll to find out which one you'd like to see first and the winner (by a small margin) was today's recipe for Baked Rosemary Thyme & Parmesan Potato Chips. And for those of you that voted the other way, the shrimp taco recipe is on its way shortly too. Crowd sourcing is fun!

These chips are a delicious and different way to prepare potatoes. They are also a healthy alternative to bagged chips or french fries. Baked and not fried, made with whole ingredients like fresh flavorful herbs and a touch of real Parmesan cheese, these chips are addictive-- and so tasty that they don't require ketchup!

We liked these chips so much that I actually made them as a side dish for our dinner twice last week!


  • 5-6 redskin new potatoes, cut into  1/4-inch slices
  • 2-1/2 Tbs. canola oil
  • 1/2 Tbs. fresh rosemary leaves, chopped
  • 1/2 Tbs. fresh thyme leaves, chopped
  • 1/2 tsp. garlic powder
  • Salt and pepper, to taste
  • 3 Tbs. fresh parmesan, finely grated

Preheat oven to 400 degrees.

Add potatoes, oil, rosemary, thyme, and garlic powder to a large mixing bowl. Season with salt and pepper and toss thoroughly so that the seasoning and oil is evenly distributed.

Arrange potato slices on a metal baking sheet in an even layer. Sprinkle parmesan evenly over the tops of the potato slices and bake for 15-20 minutes, until potatoes are slightly blistered and brown around the edges.

Turn on the broiler and place the pan underneath the broiler. Broil potatoes for 3-5 minutes, until tops are golden brown.

Remove from heat and allow potatoes to cool for 5 minutes. Use a spatula to remove the potatoes and transfer to a paper towel lined plate to soak up any excess oil. Serve.


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