Rosemary velvet potato chips

DIFFICULTY: 1
30 minutes
INGREDIENTS PER 6 PEOPLE

Little velvet potatoes, 17.06 oz
Rosemary, 0.4 oz
Laurel, 0.2 oz
Garlic cloves, 3
Extra virgin olive oil (EVO), 3 tbsp
Salt, to taste
Pepper, to taste

PROCEDURE

Preheat the oven to 392°F, turned on conventional (static) mode.
Wash, dry and slice potatoes, leaving their skin.
Cover your baking tray with parchment paper, then put the slices on it, oil them a bit, put rosemary, laurel and the garlic cloves.
Put the baking tray at 392°F for 10 minutes.
Complete the cooking process turning on grill mode for 2 minutes at 392°F.
Season with salt and pepper.
Enjoy your meal.