These were awesome. Once I was able to get them paper thin like Jessica said, they crisped up in less then 3 minutes. I tried sweet potatoes too, but they went from not crisp yet to burnt in a matter of seconds. What I like best about them is I know exactly what ingredient and how much of each is going into them. There are no big words on a label that I cannot pronounce, there isn't a big giant bag of them in my pantry that I can just keep eating until it's feeling empty and I'm feeling guilty. In fact there is no big giant bag at all. (Yay for the land fills.) I did use a piece of parchment paper, however, like others suggested. I would not make these chips without it. I cut it in a circle that fits the plate that is already in my microwave perfectly and used it over many times. I used a mandolin to get the potatoes consistently thin and I really very, very lightly sprayed the chips with olive oil cooking spray. After about 2 minutes and 45 seconds they were perfect and tasted exactly like (or maybe even better than) chips from the bag. I simply picked up the parchment paper and the chips slid right off into my chip bowl.
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These were awesome. Once I was able to get them paper thin like Jessica said, they crisped up...