4 Reviews
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Liz on 1.8.2012
they were good. 
Nothing spectacular. It’s just something to play around with to find the right size of chip… if too thin, it burns. If too thick…too soft. Sooo I guess one must play around to find the right combo? Overall, good taste though… can’t complain. AND YES, USE parchment paper!
bkraemer on 4.5.2011
I’ve made these twice, once with a vegetable peeler and the other time with a large metal grater. I’d recommend the grater or a mandoline as the thicker slices seemed to do better. Either way, the “chips” were never fully crisp like potatoe chips but they are good. I make a triple batch and store them in the fridge. I use chipotle chili pepper instead of paprika and will only sprinkle on some salt after they’re done baking.
michellejoan5 on 3.27.2011
Wow!!!!!! These are awesome! They didn’t even make it to the table. My husband and I ate them right when they came out of the oven!
Cathy Bray on 2.26.2011
These were good! Make sure that you spread them out evenly on your cookie sheet in a thin layer. I didn’t and some came out soggy. They have a lot of flavour. Thank you for the recipe.
5 Comments
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laurainthecountry on 3.3.2011
These look soooooo good. I’ve tried baking regular potatoes to make chips and some turned out crisp, others soggy – I think the trick is get them *really* thin.
Cathy Bray on 2.25.2011
I went to her website and it says to bake at 375 degrees. Hope this helps.:)
Chrissy on 2.22.2011
What temperature do you cook these at??
Meredith {In Sock Monkey Slippers} on 2.21.2011
I’ve make using a mandolin and baking at 300°F. They are really good but it takes awhile for them to crisp up after drying. What temperature do you bake yours at? Maybe you hold the secret to crispy chips?!
Rina : I Thee Cook on 2.21.2011
I can not wait to make these!