Reviewed: Apr. 1, 2012

Great recipe. After frying i sprinkled with seasoning salt, garlic powder and parmesan cheese and they were fantastic.

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luv2cook81

Reviewed: Mar. 31, 2012

excellent! my kids were shocked how good these were! will be making again

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Cooking Level: Expert

Living In: Shelton, Connecticut, USA

Reviewed: Jan. 16, 2012

These came out well but too salty. I'll reduce the salt to 1 tablespoon next time I try.

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Milton

Reviewed: Dec. 27, 2011

These are fantastic! They came out perfect, not greasy. Nice and crisp. Will recommend this to anyone. Never have to buy another bag of chips!

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Reviewer:

Cook and a half

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Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

Reviewed: Nov. 26, 2011

Very good!

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laurinp

Reviewed: Oct. 31, 2011

I just finished making a batch of these and wow, they are so good! I'm making them for my husband so I tried to use some self control while sampling them. It would be fun to experiment with different seasonings! I used the thick side of my cheese grater, they really were 'paper' thin and I think that's probably the best way to make them. Also, be sure to really dry your potatoes off before frying them...use a towel though, paper towel will stick to them (learned that the hard way). Delicious!

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VWill1968

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Jul. 15, 2011

So easy, yet so good! I used one large baking potato, which I peeled into potato ribbons, soaked cold for about 10 minutes, dried, then fried in about 1 inch of oil. I found that I did need to salt them as they came out for added flavor, and I can't wait to try other seasonings. This was the perfect amount for 2-4 people as a side dish...a little less than you would get in a gourmet/regular size chip bag. Sweet potatoes are coming next! Thanks!

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Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Ferndale, Washington, USA

Reviewed: Jun. 5, 2011

Yum! I made just made these and half the batch is gone already. Like an other reviewer, I used my potato peeler to make the slices and it worked out just fine. I did two batches with different seasonings, one with salt and vinegar the other was bbq. I just mixed sugar, smoked paprika, garlic powder and a little salt and they were slammin'. Thanks for a delicious easy recipe!

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Platano

Cooking Level: Intermediate

Living In: Bronx, New York, USA

Reviewed: May 22, 2011

Not bad. Don't have a mandolin so my slices were uneven sizes, and I used red potatoes. Also found out my deep fryer was broken after the potatoes were prepped so I made them in a large pot on the stovetop. Just didn't taste spectacular to me though.

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Megan

Cooking Level: Intermediate

Home Town: Nimrod, Minnesota, USA

Living In: Ames, Iowa, USA

Reviewed: Mar. 15, 2011

These were great, important to slice them as thin as possible....I used my kitchen Aid stand mixer with teh slicer attachment, and it wasn't thin enough. still tasted great, but could have been alot thinner. next time I use the mandolin slicer. I agree also, soak in water to remove starch, or use older potatoes.

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