Chips turned out very crispy and tasty. Next time I'll use half the amount of salt, and I used olive oil instead of butter. Instead of brushing the mixture on the chips, I shook the chips, oil & seasonings in a large baggie. For those who complained the chips were soggy or burned: First issue is that you have to slice these ridiculously thin - I used a chef's knife to do it. You have to watch them like a hawk to avoid burning. You have to turn them in the middle of cooking. You need to remove the ones that are thinner & cooking faster as they get crisp/brown, and you need to run the final ones that aren't yet crips under the broiler. I will make these again. Oh - I would cook at least double to get enough chips to make it worth your while.
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36 users found this review helpful
Chips turned out very crispy and tasty. Next time I'll use half the amount of salt, and I...
