Rosemary Baked Potato Chips Recipe

Name: Rosemary Baked Potato Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 russet potatoes; 1 tablespoon extra virgin olive oil; 1 tablespoon rosemary; 2 teaspoons sea salt; 2 teaspoons ground pepper fresh; 8 ounces cream cheese block of, at room temperature; 3/4 cup plain greek yogurt; 2 teaspoons fresh dill removed from stem; 1 tablespoon chives; 2 cloves garlic minced; 1/4 teaspoon salt or to taste; 1/2 teaspoon pepper

Servings: persons

5 russet potatoes
1 tablespoon extra virgin olive oil
1 tablespoon rosemary
2 teaspoons sea salt
2 teaspoons ground pepper fresh
8 ounces cream cheese block of, at room temperature
3/4 cup plain greek yogurt
2 teaspoons fresh dill removed from stem
1 tablespoon chives
2 cloves garlic minced
1/4 teaspoon salt or to taste
1/2 teaspoon pepper

1
Preheat oven to 400 degrees and spray 2 baking sheets with cooking spray.
2
Place the slicing disc into the work bowl of the KitchenAid(R) Pro Line(R) 16 cup Food Processor and set it to the 3rd notch from the left. Use the medium food pusher to slice the potatoes into thin rounds. Remove the slicing disc and place the potatoes into a large bowl and cover
3
with water. Soak for 15 minutes to remove the starch, then dry thoroughly on a large kitchen towel. Rinse and dry the bowl.
4
Place potatoes back into the bowl and toss with the olive oil, rosemary, salt and pepper. Lay potatoes side by side on the prepared baking sheets, do not overlap. Bake at 400 degrees until potatoes are crisp and golden brown, 25-30 minutes, rotating the pans halfway through.
5
To make the dip, place the mini-bowl and blade into the work bowl and push to lock. Add in cream cheese and yogurt and process until well combined.
6
Add in the dill, chives, garlic, salt, and pepper and process on low speed for 30 seconds. Serve with potato chips.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 russet potatoes, 1 tablespoon extra virgin olive oil, 1 tablespoon rosemary, 2 teaspoons sea salt, and more.

Yes, Rosemary Baked Potato Chips falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary Baked Potato Chips

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