2 medium russet potatoes, cleaned and unpeeled
1 tbs olive oil
Coarse salt (use Kosher or Sea Salt), about a tablespoon
Ground pepper, about 1 teaspoon
Half a palm full of dried rosemary
Preheat oven to 425. Thinly slice a couple of russet potatoes, about 1/8 inch or less. Put the slices into a gallon size plastic baggie and add the rest of the ingredients.
Spray a baking sheet with non stick spray and place potato sliced in a single layer on it. Cook for about 20 minutes, and then turn over. Cook for another 15 minutes, and check. Some potatoes will brown sooner, so keep checking and remove the ones that have crisped up. Put done chips onto a cooling rack.
Tip: to break the rosemary down, take a bit in your palm and rub it between your fingers until it begins to crumble.
1 avocado, sliced into 6 slices per half
1 cup panko bread crumbs
1/2 cup flour
1 egg, beaten
Salt and pepper
Mix flour with some salt and pepper, about a teaspoon of each. Start by dipping an avocado slice into the flour, coat as best you can, and then dip into the egg. Add to the panko and turn to coat. Repeat until all the slices are coated.
Heat a half an inch of oil in a fry pan over medium high heat. Add avocado slices and fry for about a minute and a half per side. The panko should be a light brown.