Clean potato chips with sea salt and rosemary
Clean potato chips with sea salt and rosemary – gluten free, grain free, dairy free, clean and vegan.
I love a good potato chip with its deliciously savoury crunch but not the ingredients that it’s usually made from. Take a look at the ingredients from a popular chip company:
Ingredients: Potatoes, vegetable oils (sunflower and/or canola), food acids (sodium diacetate, citric acid), lactose (milk), salt, mineral salt (potassium chloride), sugar, flavour enhancer (621), dextrose.
The number 621 flavour enhancer is none other than MSG. There are so many unnecessary ingredients plus sugar is somehow “needed” in this savoury recipe too.
If you prefer clean, crunchy chips that only use natural ingredients and are enhanced by what nature gave us, then you need to try my clean potato chips with sea salt and rosemary. Only 4 ingredients (including the oil to cook them with).
All you need to do is turn on your frying pan, heat up some oil and throw some thinly sliced potatoes on there. Cook till browned and crisp. Add your flavouring and you have yourself clean potato chips! How good is that? No peeling involved either.
What type of potato you use is most important as there are some varieties out there which are great for mashing but don’t deliver crisp results.
So let’s focus on some of the potatoes you CAN use to turn into chips..
I’ve used Desiree potatoes in this recipe as it is the most common potato and it was all that was available at my local corner store which just happens to be a 60 second walk from my house.
How many potatoes you use is up to you. I use one medium potato for a filling snack for myself but if you are cooking in bulk, you might want to keep the potatoes on a large tray in a single layer and keep them warmed in the oven.
Slice as thinly as possible with a sharp knife or mandolin. I use a very sharp knife to cut my chips while the coconut oil is heating up in a large frying pan. Fry chips on one side and when ready, turn over and fry on other side until golden brown and crisp. It doesn’t take too long. I’ve been known to eat the already cooked chips while still cooking the others because these chips are too yummy! (and I’m a MOST impatient person when it comes to food).
Potato and rosemary are a match made in culinary heaven. I can’t think of a flavour that is better suited. However, if you don’t like rosemary you can try other flavours like chilli powder, garlic powder or maybe even some finely chopped fresh parsley or chives.
Don’t be put off by using coconut oil. The flavour does not overpower, especially when you add the flavouring, however if you can’t bear it, use your oil of choice. You don’t need to deep fry the chips but it helps if you keep the pan lubricated. The potatoes soak up the oil and really, you cannot find a healthier oil to put inside your body. Just look at all the health benefits of coconut oil below and you will see how eating chips is not bad for you if you do it the clean way and with the right ingredients.
So what are you waiting for? Grab yourself a potato and get cracking!
With love and gratitude,
Why this is so good for you
Coconut oil speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-viral, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
Potato lowers blood pressure, supports a healthy digestive system, protects against colon cancer, helps lower bad cholesterol, helps provide relief from rheumatism and helps reduce inflammation.
Sea salt helps build a strong immune system, prevents buildup in the digestive tract (which can lead to constipation and weight gain), reduces respiratory inflammation (asthma), reduces high blood pressure, heart attack and strokes, reduces risk of diabetes, prevents osteoporosis, helps prevent muscle spasms and cramps.
Rosemary increases circulation, improves digestion and calms upset stomach, improves concentration, strengthens the immune system, helps protect against bacterial infections and detoxifies the body.
* Type of potato is important: Try Desiree, Golden Delight, Sebago, Coliban or Kennebec.
* You may need to remove some chips earlier than others as the thinner ones will brown first.
* If cooking a large batch, keep chips in a single layer on a large tray in the oven on low heat.
- Coconut oil, for cooking (or oil of choice)
- 1 medium unpeeled potato per person, thinly sliced
- Sea salt and dried rosemary, to taste.
- Heat a large frying pan on medium - medium high heat with enough oil to lubricate the pan. Test for readiness by placing a chip in the pan. If it sizzles nicely it's good to go.
- Place sliced potato into pan and cook for a few minutes or until cooked on one side. Using a pair of tongs, flip over and cook on other side until golden and crisp.
- Transfer onto paper towel and sprinkle a little sea salt and dried rosemary over chips.