Geez, these are insanely good. The variety of spices to use.... I used the parchment paper method and was easy peasy. cook time for my microwave was 4:30. Doing an email blast on this recipe to all my friends.
Made half a recipe but each batch took 71/2 min. as I had used my food processor to slice the potatoes. It is 2mm, I believe. May have to get a different blade so they are thinner. Serving with Shrimp Dip later today.
I was making these for a crowd so after several batches, discovered that the dryer the potatoes are before 'baking', the faster they will get finished. I allowed to cool, placed in a ziploc bag and the next day placed in a baking pan and heated at 200 degrees before serving. Seemed to really crisp them up. Plus everyone loved that the chips were warm.
Made these for my Super Bowl party. These were the first to go. I told everyone how easy they were and they could not believe it. You have got to try these chips . They are wonderful.
Worked VERY well. Nice and crunchy. I used a mandolin to slice - definately less than 1/16"...almost as thin as Lay's.. At 5 minutes they were too dark. 4 minutes still pretty dark. Used waffle bottom silicone so no added oil at all! I have to admit I was skeptical. Love the crunch!
Love these! I've made them twice now, and both times I've skipped the soaking step and used the parchment paper method, allowing me to use the entire turn table in the microwave to place the potatoes on (the only microwave safe dishes I have are much smaller, so would limit the number of chips I can cook at a time). I re-spray the parchment each batch, and definitely reduce the number of minutes to cook each batch. First batch took 10 minutes, down to about 6 minutes for the 5th or 6th batch. I just used salt and pepper. I was considering making them for a BBQ tomorrow, but I think it would take way too long to cook enough batches for 15 people (I can eat almost 2 whole potatoes worth just by myself if I'm not careful!). Potato chips are one of my weaknesses, so I'm really happy to have an almost guilt free way to eat them! Thank you!
Love these. I make them almost every week & they are a hit!!!!
Fun to make and eat!
Found this recipe from doing a search for low salt recipes. I cooked mine in a casserole that I lined with parchment paper and then sprayed with oil. I didn't cover them. That did the trick for them not to stick. Next time I will watch them more carefully as I overbrowned them a bit. Thanks Uncle Bill for sharing your recipe. :)
Very good! Who knew!? I didn't! Now I need a mandoline. My food processor doesn't slice them thin enough and a veggie peeler is too tedious.
So the first time i tried this i had problems getting them to harden. This time i found one of those microwave plates. (I used the kind that u get with a frozen dinner.) I didnt have a microwave cover so i imrovised n used a plastic bottom of a leftover plate that i bought at the dollar store. (figured it was a heavy plastic that can be microwaved) Now if i can find a bigger plate so i can make enough at once so i dont eat them b4 the next batch is done!