Believe it or not, I made these for a special occasion. I used a round plate in the microwave and placed parchment paper on top. I didn't have a mandoline, so I used a potato peeler instead. I thought it would take a long time with the peeler but I used 2 smaller red potatoes and it only took about 10 minutes of prep time. After I oiled them up in the bag, I arranged the slices on top of the parchment paper in the circular pattern of the plate, with the tiniest bit of overlapping at the edges. Once I did the first batch I realized that they stuck together where they overlapped and the chips took the shape of a doily! Then I started expirementing with the next batch, with little criss-crosses and overlaps to create different looks. The end result was about 6 (I think I ate one or two additional ones in the process) beautiful circular "potato crisp doilies" which I served underneath a steak. It was an absolute hit!

Reviewed On: Nov. 17, 2007

My fiancee and I LOVED this spread! The flavor was outstanding and, aside from the longish bake time, it was a cinch to make. I will definitely make this for our next family gathering...maybe add some lemon juice just to see what happens? Thanks for the great recipe!

Reviewed On: Oct. 8, 2007

Definitely use the butter/Franks hot sauce mixture but if you are only cooking for 2, use less than the 1/3 cup:1/2 cup ratio (we had tons of extra sauce) EXCELLENT!

Reviewed On: Oct. 7, 2007