Step 1

Wash potatoes with cold water and dry with paper towels.

Step 2

Using a knife, cut an X into potatoes to vent. Do not cut all the way through.

Step 3

Place potatoes, salt and oil in a large stock pot. Cover with 4 cups water.

Step 4

Bring to a boil, and cook for 25 to 30 minutes.

Step 5

Let potatoes cool in stock pot at room temperature.

Step 6

Once cool, strain potatoes and save the liquid. This is our potato stock. Save potatoes for another recipe.

Step 7

Cover the stock and refrigerate for 8 hours or overnight.

Step 8

Preheat oven to 225 degrees. Pour chilled potato stock into a large saucepan.

Step 9

Add potato starch to mixture.

Step 10

Over medium-high heat, whisk to dissolve the starch into the potato stock. Continue to whisk for about 5 minutes until a gelatin consistency forms. Remove from heat.

Step 11

Pour into a squeeze bottle and allow to cool slightly.

Step 12

On a parchment paper-lined baking sheet, squeeze gelatin mixture into potato chip-sized shapes.

Step 13

Place in oven for 4 hours.

Step 14

Once chips have baked, carefully remove them from the parchment paper. Garnish with chives and rosemary, and enjoy.