Oven Baked Fat Chips With Rosemary Salt Recipes

SWEET POTATO AND BEET CHIPS WITH GARLIC ROSEMARY SALT

Sweet Potato and Beet Chips with Garlic Rosemary Salt image

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 sweet potatoes
2 beets
1 garlic clove, minced
1 teaspoon very finely minced fresh rosemary leaves
2 tablespoons salt
10 cups vegetable oil

Steps:

Special Equipment: V-slicer or mandoline, deep-fry thermometer
Wash the vegetables and dry very well. Set aside.
In a small bowl combine the garlic, rosemary and salt. Set aside.
Warm the oil in a large pot over high heat to 350 degrees F.
Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick.
When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes.
Transfer to a serving plate.
Next, fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate.

OVEN CHIPS

Oven Chips image

This easy alternative to deep fried chips tastes just as good and is easier to cook. You can substitute any seasonings you like for the herbs and sea salt. Adapted from Alex Barker's cookbook "Potato - a celebration of the world's most versatile vegetable".

Provided by NotQuiteVegetarian

Categories Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

150 ml olive oil
4 potatoes, medium to large
5 ml dried herbs
flaked sea salt
mayonnaise, to serve

Steps:

Preheat oven to highest temperature, generally 240 degrees Celsius.
Lightly oil a large shallow roasting tin and place it in the oven to get really hot while you prepare the potatoes.
Cut the potatoes in half lengthwise, then into long thin wedges, or thicker ones if you prefer.
Brush each side lightly with oil (or just pop them into a large bowl, pour some oil over and mix them around a few times to coat them).
When the oven is really hot, remove the pan carefully and scatter the potato wedges over it, spreading them out in a single layer over the hot oil.
Sprinkle the potato wedges with the herbs and salt and roast for about 20 minutes, or longer if they are thicker.
They will be ready when they are golden brown, crisp and lightly puffy.
Remove from oven and serve with a dollop of mayonnaise.

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