1 (7.5-to 8-ounce) bag lightly salted wavy potato chips
½ cup grated Parmesan cheese (not shredded)
3 tablespoons minced fresh rosemary, divided
Instructions
Preheat the smoker to 225 degrees. Meanwhile, place a piece of parchment paper on a rimmed baking sheet and coat lightly with cooking spray. Add the chips and evenly scatter in the pan. Spray lightly with the cooking spray. Sprinkle evenly with the Parmesan and 2 tablespoons of the rosemary.
Place in the smoker and smoke for 50 minutes to 1 hour or until the Parmesan has toasted. Scatter with the remaining rosemary and cool on a wire rack before serving.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/remember-rosemary/