Reviewed: Jan. 27, 2007

Okay, I just finished cooking the first batch of thse, and they are absolutely amazing! I couldn't get them quite paper thin with my vegetable slicer (they are about the thickness of the cardboard used in cereal boxes, maybe even a little thicker), but they still came out crispy and very tasty. I have been cooling them on wire racks with a cookie sheet placed underneath to catch any stray oil, but so far there hasn't been much since most of it drains back into the deep fryer. I hope the rest of the family gets to try these as well - they are disappearing fast!

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durga2112

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Reviewed: Oct. 23, 2006

Awesome!! My son, Nash, has requested these yummy chips for his birthday dinner!!

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StephanieM

Cooking Level: Expert

Home Town: Bethalto, Illinois, USA

Living In: Bradley, Illinois, USA

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Reviewed: Aug. 5, 2006

I was pleasantly surprised with this recipe! This turned out well! I loved that each family member could sprinkle on their favorite salt as the chips were done. Where else can I get garlic salted potato chips? :) Thanks for the post!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: May 1, 2006

These weren't bad at all! I gave up trying to slice them with a knife, and used the potato peeler instead - worked really well. They tasted great with a little sprinkle of salt. They aren't so good when they cool though. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 9, 2006

Incredible! I followed the recipe exactly. I used vegetable oil to fry these in. I used a slicer that has 5 slots on it- it is just like a flat cheese grater. It works great! Do make sure the potatoes you slice are paper thin. The whole "chip" will not get golden brown which is fine but as previous rating stated do wait for them to get a slight golden brown. I also have put these in a plastic bag to store them in. Use very very little salt if you resalt these after frying. These taste like Lays regular potato chips. Thank you sooo very much for this recipe! No more store bought potato chips for this family!

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pionergirl

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Centerview, Missouri, USA

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Reviewed: Mar. 4, 2006

We did a taste test between this recipe and the microwaved potato chip one. This recipe won hands down. We used regular vegetable oil with some sesame oil added for additional flavor. Very good recipe.

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Iron Chef Hamy

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 13, 2006

I thought this was great - and so did my teenager. It took us a couple of tries to get it right but the slices turned out crispy - just like the thin potato chips you buy in the store. Be sure to keep them thin and cook until browned. They do stick to the plate a little, we just used a butter knife to pop them off.

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MAREBARE

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

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Reviewed: Jan. 19, 2006

where else but allrecipes would you find a recipe for potato chips, this one was great and came out nice and crunchy even though we(my boyfriend and i) could not get all of the chips paper thin we made all kinds of variations the first time because 4 potatoes turned out to be a lot of chips we did the original recipe with the salt we also did vinegar but that needs setting over night because it did not have a strong vinegar flavour after the hour. next we tried a blackpepper red pepper and garlic sesoning we found in the cupboard this one in my mind came out the best because it had a really intense flavour and thats the way we like it in the caribbean. the last one we tried was a mixture of maggie cubes the blackpepper garlic seasoning and barbeque seasoning that one is still in the fridge we already had enough chips and we were eating while they were frying.we put the leftovers in a zip lock bag and two days later we ate them and they tasted as if we just opened a bag of chips nice and crunchy.

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*malissa*

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2005

I love this recipe, because it's basic enough to add to. I felt comfortable making changes to suit my taste. For example, i soaked the potatoes overnight in a solution half vinegar/water (I love vinegar chips). I also made a batch with sweet potatoes following the recipe, including salt soak, but then finishing with a cinnamon-sugar shake. Enjoyable and easy. Highly recommended.

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Chicken_Livers_Stink

Cooking Level: Intermediate

Home Town: Clinton, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: May 21, 2005

Great recipe. I soaked the slices in salt water for 1 hour, then in a mixture of cider vinegar, balsamic vinegar, and pepper for another hour before drying and frying them. Also, I had to use a filet knife to slice the pieces (which worked GREAT).

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epicureangela

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2005

Great chips! Fun and easy to make. Thank you!

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CARISSAULVESTAD

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Reviewed: Feb. 8, 2005

Great tasting and relatively simple to make. Used sea salt for one batch and then some Williams-Sonoma French Fry Salt for some others (Southwest flavor).

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 26, 2004

These chips are incredible Almalou and this is coming from someone who normally doesn't even eat potato chips! Trust me, you won't even need a dip for these tasty treats!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 16, 2004

I remember having these at home growing up.I just want to add,be sure to blot-dry the potatoe slices to prevent oil splattering.We skipped the salt soak.The important thing is cold soak to rid of excess starch.

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KANSPAT13

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Reviewed: Jul. 30, 2004

Im sorry, but I have to say that my family didn't even get to try these. As fast as I was making them, I was eating them. The only problem that I came across with the recipie is my inability to slice anything paperthin. I did two half batches. One that followed the recipe, and the other one where instead of soaking the potatoes in water I soaked them in vinegar. Both turned out great. I only soaked the potatoes in vinegar for probably ten minutes max, as I felt too long may take away from the original taste. Thanks for the great recipe. I'm going to keep this on hand, and next time when I make them I will most definately make the batch a lot bigger.

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