Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Thursday, September 18, 2014

Oven Baked Rosemary Potato Chips

Another 'Dinner for One' night last (Wednesday)evening.  After making macaroni salad and beans to send to a dinner my husband was attending, I wanted a simple sandwich for dinner.  I needed to ramp up a simple tomato and cheese sandwich so dinner wouldn't feel mundane!  Remaining health conscious, yet wanting something crunchy, I tried these oven chips I had cut from a magazine-sorry, not sure which one.  These were so easy and honestly, were the closest thing to a deep fried chip I have ever had!  Quick, easy, inexpensive, a healthy snack and barely no clean up.....more than a food trifecta!

Oven Baked Rosemary Potato Chips
printable recipe

Olive Oil for brushing
1 large or 2 small russet potatoes
kosher salt and pepper
crushed dried rosemary

Preheat the oven to 375 degrees.

Line a baking sheet with parchment paper.  Brush with olive oil.
Scrub the potato(es), leave the skins on.  Using a mandolin or hand held slicer, slice the potatoes in 1/8 inch slices.
Lay in a single layer on the parchment paper.  Brush tops with a little oil.

Bake until golden and crisp, about 15-20 minutes. 

While hot season with salt, pepper and rosemary.



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