I always make a mess using the oil in a plastic bag to toss the sliced potatoes, so I tried non-stick cooking spray and they turned out perfectly and my best batches ever! I use the cheese slicer in the side of my cheese grater (mine is on the back, but they are also on the side- use the part that simply slices the cheese or use a mandolin veggie slicer using the attachment that gives the THINNEST slices). Using THIN slices is paramount to the success of this recipe. If you prefer thick cut chips, then I don't think this is the recipe or cooking method for you. Mine have always turned out extremely unevenly cooked, soggy, and many were still raw in the middle. The ultra thin chips cook evenly and thoroughly every time. On my most recent batch, I sprayed my plate with non-stick spray, as usual. However, without the oil in the bag step, I simply laid them on the plate and sprayed the top side of the potato slices with the non-stick spray as well. I sprinkled with a light coating of salt (it is super easy to over-salt these guys, so err on the light side starting out) and microwave on high (1100 watt oven) for 3 minutes. Pull the plate out with a towel or pads (careful- the plate is scalding hot) and flip them over. I don't mind them sticking together- they are easier to turn! Cool and additional 2-3 minutes until they just start to brown. Watch them carefully the last minute- they burn easily and you just want a golden brown color for optimum crunch. Enjoy!
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I always make a mess using the oil in a plastic bag to toss the sliced potatoes, so I tried...