Rosemary lettuce chips

 3 rosemary olive oil recipes for your next movie night

Lettuce chips


  • 1 head of lettuce 
  • 4 tablespoons of Neolea extra virgin olive oil.
  • 2 sprigs of rosemary, finely diced 
  • pinch of salt

For the dip:

  • 3 tablespoons of yogurt 
  • 2 tablespoons of Neolea extra virgin olive oil
  • pinch of salt
  • 1 tablespoon of fresh dille, finely diced


  1. Preheat the oven to 200 degree.
  2. Tear the lettuce leafs of and put on a baking sheet with parchment paper.
  3. Brush both sides of the leafs with some of the olive oil, then sprinkle with rosemary.
  4. Put this in the oven for about 5-7 minutes, until they look golden brown. Repeat this with all of the lettuce, or how much you like. 
  5. Sprinkle with salt right after they come out of the oven.
  6. For the dip, simply combine the ingredients and mix.


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