1 1/2 pounds thinly sliced russet potatoes
2 teaspoons chopped rosemary
1 grated garlic clove
3 tablespoons olive oil
3/4 teaspoon salt
pinch of cayenne
Toss 1 1/2 pounds thinly sliced russet potatoes with 2 teaspoons chopped rosemary, 1 grated garlic clove, 3 tablespoons olive oil, 3/4 teaspoon salt and a pinch of cayenne. Spread on a baking sheet; roast in a 500 degrees F oven until golden, about 20 minutes. Flip the potatoes and cook until golden and crisp, 8 more minutes. Season with salt.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/rosemary-chips-recipe/index.html