Reviewed: Nov. 17, 2011

these are awesome! i'm eating them right now. followed advice of others and cooked right on the turntable after spraying with Pam!

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1 user found this review helpful

Reviewer:

tattoogirllovessteven

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Newton, Alabama, USA

Reviewed: Nov. 12, 2011

These are amazing!! I used russet potatoes with fry seasoning from Jacks and they tasted great. Definately try these!!

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4 users found this review helpful

Reviewer:

mariahsimone

Cooking Level: Intermediate

Home Town: Scottsboro, Alabama, USA

Reviewed: Nov. 8, 2011

These were pretty good. I didn't have parchment paper and had to use wax paper. I didn't know how this would turn out so I stayed there the whole time it cooked. It was ok but some of them stuck to the paper and after 5 minutes they started turning dark brown. I'll try it again but use other reviews and spray a plate or the turn table itself.

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3 users found this review helpful

Reviewer:

msghd

Cooking Level: Intermediate

Reviewed: Nov. 4, 2011

I've used this recipe a dozen times now and my son loves these healthier potato chips as much as the ones that come in a bag from the store. I use Russets most of the time and they still turn out browned and crispy and delicious, although I think the Yukon Golds have a little more flavor. Great recipe!

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3 users found this review helpful

Reviewer:

CATIETOD

Cooking Level: Intermediate

Reviewed: Sep. 26, 2011

Guilt-free, and PERFECT!!! Followed recipe exactly and they came out delicious!

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0 users found this review helpful

Reviewer:

Jen S.

Cooking Level: Intermediate

Reviewed: Aug. 10, 2011

I did not believe it at first, but this really works! Just watch each batch carefully, I had to adjust the cooking time between two batches for up to 30 seconds.

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1 user found this review helpful

Reviewer:

Thilwen

Cooking Level: Intermediate

Home Town: Zlín, Zlínský Kra, Czech Republic

Living In: Brno, Jihomoravský Kraj, Czech Republic

Reviewed: Aug. 6, 2011

This recipe is so simple I thought the resulting chips couldn't possibly be good. I was wrong! They are really quite tasty. Especially if you season according to what your craving of the moment happens to be. Today, mine was kosher salt and cracked black pepper. The only trick is to not nuke them too long at one time. I did mine for 2 minutes to begin with followed by several 30 second intervals. Then I just left them on the parchment paper until they were completely dried and cool. Yum! Even my tiny (read petite 22 year old health nut) daughter couldn't stop eating them! Simply delightful.

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3 users found this review helpful

Reviewer:

carolcooks

Cooking Level: Expert

Reviewed: Aug. 5, 2011

I have to give this a cause it's so easy. It's my fault that my taters weren't in symmetrical shape. They did take a good 8 minutes in my nuker. I also used sea salt as someone else recommended. They are time consuming, though, cause you can only do so many at a time. But, you can't just have one!

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5 users found this review helpful

Reviewer:

wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

Reviewed: Jun. 6, 2011

These were simple and came out crispy. It took 7 min in my microwave and some of them came out burnt while the rest weren't even brown. They did get crisp though. I sprayed them with non stick spray before cooking. I sprinkled these with homemade Nascar seasoning and my husband raved over these. 1 potato made enough for 2 of us.

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3 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: May 24, 2011

I made sweet potato ones and they are fantastic! Sweet and salty. Yum! :) I used Becel spray and sea salt to keep them from sticking to the plate. I find that they crisp up a bit after you take them out. I guess they keep cooking a smidge after you take them out. Even the softer ones crisped up after a minute or two.

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2 users found this review helpful