By far one of my favorite recipes from this site. Store bought chips pale in comparison. Here are some tips: 1. Use PAM to spray the plate you will cook on. Compared to just oiling the plate, PAM guaranteed a no-stick situation. If you want to oil the plate instead, stop the cooking midway through to pry the chips a bit from the plate with a fork and then let them cook through. 2. Dipping the chips in a small saucer with oil worked better than the bag method. 3. The power of your microwave determines the cooking time. I have a 1200w oven - it takes about 5 1/2 minutes, with each successive batch taking a bit less time. Check often! They go from pale to burnt quick quickly. 4. Don't be afraid to let them get a bit brown and wait for them to cool to get really crispy. Have fun with the toppings. A little brown sugar, smoked paprika, onion powder, mustard powder, garlic salt and pepper mix tossed with the chips fresh out of the microwave gives you a nice BBQ chip flavor.

So flavorful! We use these as a base for veggie pan inis.

Looks great with little effort. I made the pastry horns the night before and kept them in an airtight container. I made the mousse the next morning and kept that in the fridge. Before serving, I quickly heated the horns in a 350 degree oven to crisp them up a bit and then let them cool. I filled the pastries with the mousse using a ziploc bag that I had cut a corner from and it worked perfectly. It got rave reviews and was a nice alternative to pumpkin pie.