Rosemary Potato "Chops"

I love the taste of rosemary and potatoes.  I created this recipe as a cross between a potato chip and potato wedges.  I call it a potato "chop."  You could make it a "chip" if you cut them thinner!

Rosemary Potato "Chops"

3 medium sized potatoes (I use red unpeeled or Yukon gold peeled)

generous pinch of salt

pepper to taste

1/4 tsp rosemary

1 Tbsp olive oil

1.  Cut up potatoes into 1/8 inch slices.  If the potato is large, cut it in half first and make "half moon" shaped slices.

2.  Place potatoes in a large zip-lock bag.  Add oil and spices.  Shake to coat completely, being sure to separate any slices that stick together.

3.  Spread potatoes in a single layer on a greased cookie sheet.  Bake at 400 degrees for 10-15 minutes.  Flip potatoes over and bake for an additional 10-15 minutes, or until golden brown.  Cooking time will be less if you cut the potatoes very thin.