Are you ready to elevate your snacking game with a delightful twist on a classic favorite? Introducing Gold Rush Yukon Gold Potato Chips with Rosemary and Sea Salt—a mouthwatering recipe that transforms simple ingredients into an irresistible treat! With just a handful of fresh Yukon Gold potatoes, aromatic rosemary, and a sprinkle of sea salt, you can create crispy, golden chips that are perfect for sharing (or not!). Whether you're hosting a gathering or simply indulging in a cozy night at home, these homemade chips are sure to impress. Read on to discover the secrets behind this deliciously crunchy snack!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Sea salt to taste
Instructions
- Begin by preheating your oven to 400°F (200°C). This ensures that your potato chips will bake evenly and become crispy.
- Wash the Yukon Gold potatoes thoroughly under cold running water to remove any dirt. Pat them dry with a clean kitchen towel.
- Using a sharp knife or a mandoline slicer, slice the potatoes into thin rounds, about 1/8 inch thick. The thinner the slices, the crispier the chips will be.
- In a large mixing bowl, combine the sliced potatoes with the olive oil. Toss well to ensure that each slice is evenly coated with oil.
- Add the chopped fresh rosemary to the bowl, and sprinkle sea salt over the potato slices. Toss again to distribute the rosemary and salt evenly.
- Line a baking sheet with parchment paper to prevent sticking. Arrange the potato slices in a single layer on the baking sheet, making sure they do not overlap.
- Place the baking sheet in the preheated oven and bake for 15 minutes. After 15 minutes, remove the baking sheet and flip the potato slices to ensure even cooking.
- Return the baking sheet to the oven and bake for an additional 15 minutes, or until the chips are golden brown and crispy. Keep an eye on them towards the end to prevent burning.
- Once done, remove the chips from the oven and let them cool for a few minutes. The chips will continue to crisp up as they cool.
- Transfer the chips to a serving bowl and sprinkle with additional sea salt if desired. Serve immediately and enjoy your homemade Gold Rush Yukon Gold Potato Chips with Rosemary and Sea Salt!
Tips
- Slice with Precision: For the crispiest chips, aim for uniform slices around 1/8 inch thick. A mandoline slicer can help achieve consistent results, but a sharp knife works just as well with a steady hand.
- Don’t Skip the Soak: If you have extra time, soak the sliced potatoes in cold water for 30 minutes before baking. This helps remove excess starch, leading to even crispier chips!
- Watch the Oven: Keep a close eye on your chips during the last few minutes of baking. Oven temperatures can vary, and you want to catch them just as they turn golden brown without burning.
- Flavor Variations: Feel free to experiment with different herbs and spices! Try adding garlic powder, paprika, or even a sprinkle of parmesan cheese for a unique twist on the classic recipe.
- Storage Tips: If you have leftovers (which is rare!), store them in an airtight container at room temperature. Recrisp them in the oven for a few minutes before serving to restore their crunch.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 20g
Protein: 2g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
