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Homemade Potato Chips with Rosemary

  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

While it's not exactly realistic to fry up your own chips every time you get the munchies, a bowl of freshly fried, thinly spliced spuds is a great thing to serve with drinks to a peckish crowd before dinner.


A bunch of Russet (Idaho) potatoes (but don't be afraid to experiment with other starchy potatoes like sweet potatoes and blue potatoes)
Peanut oil (I usually get a 24-ounce bottle, which gets me through three batches)
Flaky sea salt
Chopped rosemary

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