Have you seen that Food Network show Barefoot Contessa, hosted by Ina Garten? Ina, an incredibly wealthy, preppy East Coaster, shares recipes and tips for entertaining in a soothing Bob Ross-style voice, punctuated with rhetorical questions and her trademark nervous giggle.
While I do aspire to emulate the Barefoot Contessa by living a fabulously privileged life in the East Hamptons someday, full of florist friends and elegant soirees, I’ve had a difficult time adhering to one of Ina’s basic rules of entertaining: prepare only three dishes from scratch, and buy the rest of the menu pre-made from the deli counter.
You see, I’m known among my regular dinner guests as the hostess with the mostess ambition in the kitchen. I like to pour hours into making every morsel with my own two hands. I mean, I’ve made my own ketchup. The thought of leaving half the menu in the hands of the deli counter just feels wrong to me. And yet, Ina has a point – making everything myself often means that I spend the party in the kitchen exhausted, rather than enjoying dinner with my guests.
So I took a very important step with this recipe (if you can even call it a recipe). The first time I made sweet potato chips with rosemary salt, I sliced the potatoes, fried them in oil, and tossed them in rosemary and kosher salt. They were delicious – salty-sweet, perfectly crispy, with a fresh, pungent earthiness from the rosemary. And they were a huge pain in the ass to make.
The second time I prepared this delightful snack, I bought a bag of Terra Chips, tossed them in vegetable oil, rosemary, and kosher salt, and popped them in the oven for a couple minutes. They were every bit as good as the homemade version, and a lot less work.
But I have a reputation to uphold. So, if anyone asks, I risked my fingers and knuckles slicing paper-thin sweet potato chips on a mandolin slicer. Then I braved third-degree burns from the hot oil frying the chips to a perfect crisp. And oh! Dealing with the mess afterwards – a greasy splatter-slick covering the stove top and a quart of used oil to dispose of – what an ordeal! Of course, it was totally worth it.
Did that sound sincere?
Continue reading for the Sweet Potato Chips with Rosemary Salt recipe
- 1 tablespoon vegetable oil
- 2 tablespoons chopped rosemary
- 1 teaspoon kosher salt, plus salt to taste
- 1 6-ounce bag sweet potato chips, unsalted
- Preheat the oven to 300 degrees. Line a baking sheet with foil.
- In a small bowl, combine oil, rosemary, and 1 teaspoon salt. Mix until smooth.
- Pour the chips into a large bowl and drizzle them with the rosemary and oil. Toss with your hands very gently, until the chips are evenly coated.
- Spread the chips on the prepared baking sheet and bake for 2 or 3 minutes. When they’re heated through, toss them again, add kosher salt to taste and serve immediately.