Potato chips cooked at home are the same tasty and crunchy, like bought ones. But in this case you will sure that your snack is fried in high-quality oil and does not contain harmful additives. To give chips a light taste and aroma olive oil, garlic and rosemary, mix in a pan olive oil with any vegetable oil suitable for frying, toss a sprig of rosemary, garlic and fry thinly sliced mugs potatoes. Do not forget to put ready-made chips on paper so that it soaked up all the excess fat. Share with friends: 
Time: 35 minutes Difficulty: easy Quantity: 5 tbsp. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Olive oil, for frying (about 4 tablespoons)
- Vegetable oil, for frying (about 4 tablespoons)
- 3 large potato tubers (approximately 700 gr.)
- 2 cloves of garlic
- 1 sprig of rosemary
Recipes with similar ingredients: potatoes, garlic, rosemary
Recipe preparation:
- Pour about 4 cm of olive oil into a large pot. vegetable oil in equal proportions. Make a baking sheet paper towels.
- Slice potatoes on the thinnest mandolin grater (circles should be almost transparent). Put the mugs on a clean single-towel and pat dry with paper towels. Transfer the potato slices to cold oil one at a time (if throw potatoes in cold butter, slices do not stick to each other friend). If the potatoes are not completely immersed in oil, add more oil to completely cover it. Add garlic to the pan and rosemary.
- Turn on the stove over moderate heat and fry chips, do not interfering for 5 minutes. Stir potatoes once to make sure that the chips do not stick to the bottom, and then fry, without interfering, until golden color, 18-20 minutes. Remove the chips from the butter with a strainer and transfer to paper towels to drain excess fat. Sprinkle with salt.
