I love these chips! I did follow the recipe as written and would have changed one thing... the temperature of the oil. I sliced my potatoes paper thin on the mandolin and for some reason, when cooked at 365 degrees, some potatoes would brown and have the burnt effect before others finished cooking and were still white / slightly raw. I'm not sure of the solution for this except for maybe trying them at 350 degrees which I will do next time. Regardless... great tasting chips and I will use this recipe again and again. I used a steak seasoning and celery salt as a finish while they were right out of the oil and it was awesome!

Reviewed On: Jun. 10, 2009

I've been to Greek restaurants that can't do tzatziki this well! I followed the recipe to a "T", except at the end I squeezed a quarter of a lemon in and some salt to taste. Awesome!

Reviewed On: Mar. 3, 2009

This is a really great recipe! I made a few changes, but pretty much stayed on course. I used chicken tenderloin instead of whole breast... just my preference. I didn't have curry powder, but I had some Knorr-Swiss aromatic seasoning which has curry in it. I used red cider vinegar instead of white. Instead of marinating for just a few minutes in the pan, I put the marinade and chicken into a large Ziploc bag and marinated for 3 hours. I found that 15 minutes on the "low" broil setting was perfect. I served with Tzatziki II sauce and a Spanokorizo recipe, both found here on Allrecipes.com. Some grilled pita bread drizzled with olive oil and sprinkled with sea salt rounded out the meal. The kids loved this and raved for an hour! Highly recommended.

Reviewed On: Mar. 3, 2009