Zia Lina's Rosemary baked potato chips


This is a serving size of 4, multiply the ingredients to make additional servings.


  • 5 - 6 large white potatoes.

  • 1 teaspoon of pink Himalayan salt

  • Blu Estate Reserve Extra Virgin Olive Oil (EVOO)

  • Blu Estate Rosemary Infused Extra Virgin Olive Oil (EVOO)


  1. Line your oven tray with baking paper, set aside outside of your oven, and preheat your oven to 180 degrees.

  2. Wash your potatoes thoroughly as we will be keeping the skin on, the skin of potatoes contain more nutrients than the inner of the potato. set aside to dry.

  3. In a small bowl pour 1/3 cup of Blu Estate Reserve EVOO, add the salt and 3 - 4 tablespoons of Blu Estate Rosemary infused EVOO.

  4. Slice your potatoes into thick fries, as they will shrink while baking.

  5. Place your chopped potato fries into your small bowl of oil, toss them around to make sure they are marinated well, set aside for 5 minutes.

  6. Place your potato cut fries onto the baking tray, and place them in your oven on the middle shelf. do not pour any excess oil onto the tray.

  7. Bake for 25-35 mins or until golden, remember to rotate sides once golden and repeat.

  8. 1 minute before complete you may garnish your tray with some dried rosemary if you’re entertaining, otherwise enjoy.

Flavour everything with Blu Estate EVOO and love.


Anita Tooma