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Export 5 ingredients for grocery delivery
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.
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