Homemade Rosemary Olive Oil Potato Chips

This month’s Recipe Swap takes on flavored potato chips, one of those foods engineered to keep your hand going back into the bag. The issue is not the potato — potatoes are real food. The problem is what often gets added around it: refined seed oils, artificial flavors, flavor enhancers, and extra processing. This homemade version keeps the part we actually love — salty, crispy, herby crunch — but makes it with real potatoes, olive oil, rosemary, and heat.

Ingredients

• 2 large potatoes, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon sea salt
• Black pepper, to taste

Instructions

1. Preheat oven to 400°F.
2. Slice potatoes as thinly as possible using a sharp knife or mandoline.
3. Pat the slices very dry with a clean towel.
4. Toss with olive oil, rosemary, salt, and pepper.
5. Arrange in a single layer on a parchment-lined baking sheet.
6. Bake for 15–20 minutes, flipping once, until crisp and golden.
7. Cool slightly before serving so they crisp up even more.

These still give you the salty, crunchy satisfaction of chips, but without the refined seed oils, artificial flavorings, or mystery ingredients. Just potatoes, olive oil, herbs, and heat. Simple, real, and honestly pretty hard not to eat straight off the pan.