Rosemary Russet Potato Chips


2 Potatoes
1 tbsp Olive Oil
1 tsp chopped Rosemary
Salt to taste


  1. Scrub the potatoes under running water to clean. Cut the potatoes lengthwise and peel them into thin chips directly into a mixing bowl full of water. Soak the potatoes for 30 minutes, changing the water several times. Drain thoroughly and pat completely dry with a paper towel.
  2. Preheat the airfryer to 165 degrees. In a mixing bowl, toss the potatoes with olive oil. Place them into the cooking basket and cook for 30 minutes or until golden brown, shaking frequently to ensure the chips are cooked evenly. When finished and still warm, toss in a large bowl with rosemary and salt.