The first time I made turmeric rosemary potato chips, I offered some to my mom and we finished them in 10mins. I had to go back to the store for more potatoes cause we both wanted more… Yeah, they’re that good! It could just be the fresh rosemary that I loved or the fresh garlic, or the fact that they were crunchy + simply made my day. This is definitely a new go-to recipe that I’ll be making more often. Good thing is, they only take 10 or so minutes to make!
Now a few extra tips before you make these: if you don’t want to add the turmeric, you don’t have. They taste just as good without the turmeric! If you do decide to use the turmeric, be careful because it can stain, so make sure you have a washcloth handy. Honestly, the first time I made half with turmeric + half without (definitely make the second half the turmeric one, cause it will stay in the oil) and they both tasted amazing. Another substitution, rather than using coconut oil, you can use olive oil. I’ve also tried them both. The coconut oil does leave a bit of a different flavor, but either way, they’re good! They’re a great alternative to processed chips + still taste damn good. So here’s how to make turmeric rosemary potato chips!
1 medium yellow potato
1 garlic clove
1-2 fresh rosemary leaves
2 tbsp coconut oil (or olive oil)
¼ teaspoon coarse salt
¼ teaspoon turmeric *
*optional: if you don’t like turmeric, just leave it out. They still turn out bomb!
How to make:
Use a mandolin to thinly slice your potato
Mince garlic clove
Add coconut oil to stove top pan and set to medium-high heat
Add in the minced garlic
Carefully add the potato, fresh rosemary leaves + top with turmeric
Let cook for 4-5 min then flipping the potatoes over for another 4-5 minutes
Depending on how crunchy you want them, leave them for longer.
LEAVE A COMMENT! Did you try the recipe? What did you think?