Directions:
- Using a mandoline or sharp knife, thinly slice the potatoes. Put the potatoes in a large bowl of ice water and refrigerate for 1 hour. Meanwhile, in a deep heavy-bottomed pot, add the rosemary and enough oil to come 1/3 of the way up the sides. Heat the oil to 360 degrees F. Remove and the rosemary from the oil when it turns golden and crispy. Reserve.
- Strain the potatoes and thoroughly pat dry by laying them out on a flat surface. Add potatoes to oil, in batches, making sure to keep the temperature above 350 degrees F. Fry until golden, about 3 minutes. While potatoes are frying, remove the rosemary leaves from stem and chop. Transfer the chips to a paper towel-lined bowl and sprinkle immediately with the rosemary and salt, to taste. Yield: 4 servings Prep Time: 15 minutes
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.57 Kcal (2330 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 30.92mg | 1% | |
| Total Carbs | 117.5g | 39% | |
| Dietary Fiber | 6.18g | 25% | |
| Protein | 18.55g | 37% | |
| Vitamin C | 148.4mg | 247% | |
| Iron | 6.2mg | 34% | |
| Amount Per 100 g | |||
| Calories | 81.82 Kcal (343 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4.55mg | 1% | |
| Total Carbs | 17.27g | 39% | |
| Dietary Fiber | 0.91g | 25% | |
| Protein | 2.73g | 37% | |
| Vitamin C | 21.8mg | 247% | |
| Iron | 0.9mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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