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rosemary roasted potato “chips” with truffle hot sauce

rosemary roasted potato “chips” with truffle hot sauce

  • Yield: 2 servings 1x


  • 1 (12-ounce) russet potato, scrubbed and unpeeled
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon minced fresh rosemary
  • Truffle hot sauce or hot sauce of choice, to taste
  • 1/8 teaspoon black sesame seeds (optional)


  1. Preheat the oven to 450°F. Line a large baking sheet with unbleached parchment paper.
  2. Slice potato into roughly 12 lengthwise slices, about 1/4-inch thick each. Arrange on the baking sheet. Brush both sides of the potato slices with the oil. Sprinkle with the salt.
  3. Roast the potato slices for 15 minutes. Flip each slice over. Sprinkle with the rosemary. Bake until browned and crisped as desired, about 12 minutes more.
  4. Arrange on a plate—or stack ‘em up. Drizzle with hot sauce. If desired, sprinkle with the sesame seeds. Serve with (vegan) mayo (optional).


Per serving: 250 calories, 14g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 300mg sodium, 31g total carbohydrate, 2g dietary fiber, 1g total sugars includes 0g added sugars, 4g protein

  • Author: Jackie Newgent


  • Serving Size: about 6 "chips"