Potato chips are by far my favorite junk food treat. Going allergy-free meant I had to give up most chips as they are fried in vegetable oil with soy and have diary or wheat in the flavorings. Little did I know that making my own would be so easy with only a few simple ingredients.
You will need:
Potatoes (I used red but any kind will work, including sweet potatoes!)
-Lightly coat a cookie sheet with olive oil.
-Thinly slice your potatoes and spread them evenly out on the sheet.
-Sprinkle your fresh rosemary and chives over the slice potatoes.
-Lightly sprinkle some more olive oil and your sea salt over the sliced potatoes.
Bake at 400 degrees 30 minutes or until golden brown.
I like to eat them with one of my favorite allergy-free dressings.