Uploaded April 2021 | Updated September 2026, 2 weeks ago

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Campmade Crispy Potato Chips
(For a 10 - 12” Camp Oven)

Ingredients:
2 ½ cups vegetable oil
1 lb. russet potatoes, scrubbed & dried
1 tsp. fresh rosemary, chopped
sea salt & fresh ground pepper

Directions:
1. Heat oil in a camp oven to 325°F.
2. Slice potatoes widthwise into paper thin slices.

3. In batches, fry potatoes in heated oil 2 – 3 minutes, making sure not to crowd the pot.

4. Using a slotted spoon, transfer chips to a paper towel lined bowl to drain.
5. While still hot, season to taste and Enjoy!!!
(Serves 6)

Webisode Index:
0:00 Intro
0:27 Opening
0:46 Pantry Box
1:15 Coals & Prep Work
2:53 Frying, Draining & Seasoning
6:39 Money Shots & Tasting
7:15 Closing
7:35 Outro
8:02 Camp Oven Potatoes & Chicken Link

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