Farmers Daughter Herbs

rosemary potato chips 2 8 oz. baking potato, unpeeled,
cut into 1/16-inch-thick slices and patted dry

1/4 cup olive or vegetable oil

2 tbsp. minced Fresh Rosemary or

2 tsp. dried Rosemary, crumbled

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Preheat oven to 450 degrees and grease non-stick baking sheets.

On prepared baking sheets arrange potato slices in one layer and brush both sides with oil. Sprinkle potato slices with rosemary and salt and pepper to taste and bake, turning once, until golden brown, about 15 to 18 minutes. Cool potato chips on baking sheets and transfer to a serving dish.

Potato chips may be made 3 hours ahead and kept at room temperature. Makes about 3 cups.